Source: https://www.youtube.com/watch?v=5mehXzl7yHA&t=606s
(Yes, Brian Lagerstrom again)
Time:
(Afternoon & 1/2 next day)
10 minutes (night before making Poolish)
- wait overnight or 24 hours -
Then 4 hours or so, but mostly waiting between rises.
Option for an early bake:
You can put the almost finished dough in the fridge the night before.
Then take it out and let it make that final rise over the course of 2+ hours or so.
Then bake it.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
250g Water (98F)
2g Yeast
All of the Poolish
PL choice: 420g Bread flour + 10g Malt Powder - 60% hydration
(The lower hydration makes it easier to handle.)
(Original: 350g AP Flour + 50g Whole Wheat Flour - 70% hydration)
10g Salt (kosher is best)
+ Handful of Cornmeal or Semolina for Dutch Oven
Directions:
01. Mix all ingredients until roughly together
- Cover and wait 30 minutes
02. Fold dough 5 or 6 times into ball
- cover and wait 30 more minutes
03. Fold dough 5 or 6 times into ball
- Cover and wait 60 minutes
04. Shape the loaf:
(Prep bowl with towel and flour or use a dough basket)
- Dump smooth onto table
- Tuck into center
- Criss cross tuck from "four corners"
- Flip it, smooth side down, into proofing bowl
- Proof for 45 minutes or so
*TIP: Preheat the oven now, so it and the dutch oven get ripping hot
- Semolina on bottom of loaf & bottom of dutch oven
Option 01:
- Flip into hand, then dutch oven
Option 02:
- Flip into parchment paper and use parchment as sling & lower into dutch oven
BAKING TIMES/ TEMPS
A. Preheat Dutch Oven at 485-500 for 30-40 minutes
B. Bake at 485 covered for 18 minutes
C. Bake at 485 uncovered for additional 25-30
(Depending on oven and desired color - bread internal temp should be 190ยบ)
*TIP: When putting the back in for the uncovered bake, put a cookie sheet underneath the Dutch oven to help prevent the bottom from burning.
SPECIALITY TYPES
Olives
Attempt 01:
(12-18-22)
1 cup Kalamata olives (1/2 whole, 1/2 cut in half or so)
Feedback:
Lisa & Steve B.: Very good
Peter: can use more olives more evenly
Attempt 02:
(12-24-23)
about a cup (just dumped a bunch) of whole olives into a Ken Forkish Country loaf
(very last minute idea)
- Brought to Huntington Christmas (with pretzel nugs)
Feedback:
Erin Leary loved it
I thought the olives were too big and not evenly throughout the bread
Attempt 03:
(12-31-23)
200 g (1 heaping cup) Kalamata olives (2/3 cut into discs, 1/3 left whole)
- folding into the dough on the last fold before putting into proofing bowl
- Brought to Kiely-Miller New Years (with pretzel nugs)
Feedback:
