Directions: |
Directions:Start by making the poolish.
1. Mix the 150g of all purpose Flour, 150g water, and pinch of yeast in a Tupperware with a
spoon until combined. Cover it and let it sit at room temperature for 4-24 hours. The
longer the poolish grows for, the better tasting the bread and crust will be. I’ve always
done 24 hours. 24 hours later – begin the Dough
2. Mix the 280 g water, 2g of yeast, and all of the poolish together in a stainless steel
bowl. Combine with your hand and try to break up the poolish a bit.
3. Add the 350g all purpose flour, 50g whole wheat flour, and 10g kosher salt. Combine with a sturdy spoon until mixing with the spoon is no longer effective.
4. At this point the dough will be STICKY. Mix the dough more with a VERY WET HAND using a reach under, squeeze, rotate, repeat method for about 60-90 seconds. Its okay to wet your hand again during this time if needed, but try to avoid sitting puddles of water in the bottom of the bowl when done.
5. Cover bowl in cling wrap and let proof for 30 minutes at room temperature.
6. In the same bowl, wet your hand again and do about 8-10 tuck and folds.
(Tuck and fold – reach under a portion of the dough, pull it upwards to the
point where you think the dough will break under tension, then release the
dough so it falls onto the other side of the dough. Rotate dough, repeat.)
7. In the same bowl, Form the dough into a ball by doing 6-8 tuck and rotates. After
this step, the dough should look like a ball of dough. Loose, but a dough ball shape.
(Tuck and Rotate – reach under dough, rotate your hand, pick up entire loaf,
then place it down such that it slightly falls onto the portion you did not pick
up. Rotate dough and repeat.)
8. Cover bowl/dough with cling wrap; proof for 30 minutes.
9. Repeat steps 6 and 7 again. Then proof for 1 hour wrapped in cling wrap.
10. Empty the dough onto a well-floured work surface.
11. Preheat your oven to 500°F.
12. Shape the ball by going around the dough, pulling the side upwards and sticking into the center/across the loaf. 6-7 pulls should do it.
13. Further shape the dough by doing grabbing opposing sides and tucking them to the center/across the loaf. 3-4 opposing crosses.
14. Flip the loaf over (seam side down) and build tension in the loaf. Drag the loaf
downwards with your hands at 10 and 2, and rotate the loaf at the same time.
15. Flour the top of the loaf and place it seam side up in 9-10” stainless steel bowl that is lined with a tea towel that’s LIBERALLY FLOURED.
(Do not go light with the flour here, you do not want the towel to stick to the
loaf.)
16. Proof uncovered at room temperature for 30-50 minutes.
( At this point your 500°F oven should be preheated. To the preheated 500F
oven, add a dutch oven with lid and allow the dutch oven to preheat for 30
minutes.)
17. Add semolina flour or corn meal to the Dutch oven once ready to add dough
18. Drop oven heat to 485°F
19. Transfer the dough (seam side down) into the dutch oven. Be very careful with this maneuver.
20. With scissors or a sharp knife, cut some holes in the top of the loaf. I can usually get 7-10, 1-inch-deep cuts with scissors and it is okay.
21. Put the lid on the dutch oven and bake for 18 minutes.
22. Remove the lid and bake uncovered at 485°F for an additional 25-35 minutes, or until your desired darkness is achieved.
23. After removing from the oven. Listen to the loaf as it comes down to room temp, it will crackle like crazy! |
This recipe for Rustic Boule is from