100% Whole Wheat Long-fermented, Poolish Bread

Yes, that is poolish, not Polish, although the poolish method (as I understand it) was developed in Poland. I’ll have to explore that history some more.

This pre-ferment uses equal part water and flour with a tiny pinch of yeast. This gets the fermentation going and sets up success in areas such as browning, desired sourness, and the breakdown of proteins. I have yet to discover if there is any significant difference in digestibility and nutrition between a long fermented poolish bread or a long-fermented sourdough bread.

This dough is easier and more forgiving than sourdough. If you are a beginner with long-ferments and rustic or artisan bread, this is a good place to start. I will be adding a tutorial page to this site on some of the techniques mentioned here so if you are confused, stay tuned.

INGREDIENTS

Poolish

• 500 grams of whole wheat flour

• 500 grams of warm (not hot) water

• pinch of dry yeast (less than a gram, about 1/4 tsp.)

Dough

• 650 grams of whole wheat flour

• 380 grams warm (not hot) water

• 23 grams of salt

• 5 grams of dry yeast

INSTRUCTIONS

Poolish

1. Mix the flour, salt, and pinch of yeast together in a bowl. TIP: A Dutch whisk is amazing here

2. Cover and leave it at room temperature for 12 to 24 hours. It will triple in size. If you need to leave it longer than this, you can put it in the fridge and bring it back out a few hours before you want to start working with it. This process is what is going to give you that nice, classic, sourdough tang.

Dough

1. When the poolish is ready, mix together the remaining flour, water, salt, and yeast in a large bowl. This makes a big boule!

2. Add the poolish to the newly mixed dough and use the stretch and fold (or slap and fold, or coil fold) until it's thoroughly mixed (see techniques page)

3. Mix every 30 minutes using your chosen technique until you have stretch and folded in three separate sessions.

4. Cover and let rest for 2 hours.

5. Flour a clean surface and pour the dough onto it. Form into a tight ball by tucking the dough under itself.

6. Move it into a floured banneton (proofing basket) if you have one. You can use a bowl of casserole dish of similar size if you don't. Make sure the seam (the part that was on the floured surface) is facing up.

7. Let the dough rest for 90 minutes. In the meantime... about 60 minutes before the dough is done...

8. Preheat the your oven to 450°F/230°C. If you are at all suspicious that your oven runs cold, feel free to preheat to 500°F/260°F. Put your large Dutch oven in to preheat with the oven. (see NOTE *)

9. After the 90 minutes is up, open the oven, take the lid off the Dutch oven (be careful!) and flour or use cornmeal on the bottom of the pot.

10. Super carefully tip the dough into the Dutch oven. Slice a cut or design into dough and put the lid back on.

11. Cook the bread for 30 minutes at the higher heat.

12. Drop the heat to 400°F/200°C and remove the lid. Let it cook another 20 minutes. Do not pull it out if it is just slightly brown, this is a large loaf and it won't be cooked in the centre.

13. Remove the loaf and put it on a cooling rack. Do NOT cut the bread until it's completely cool. I'm so sorry. Don't do it. Let it cool for a minimum of an hour, but preferably overnight

14. Store in a linen bread bag, if possible.

NOTES

* The Dutch oven is going to lock steam in and force the bread to grow upward. It is always so satisfying to see how much it rises. If you don't have a Dutch oven, or a large enough one — this is a big boule! — preheat a pizza stone or cast iron pan. Put a second cast iron pan/pot on the lowest rack. To cook, tip the boule onto the pizza stone or pan, pour ice or COLD water into the lower cast iron pan and quickly close the oven door. You want to trap the steam. Leave the door closed until the 30 minute mark is up.