scott
Poolish Recipe
- 300 ml water
- 300 GM flour
- 5 GM Dry yeast
- 5 GM Honey
By hand
- Mix water, yeast, and honey until dissolved
- add flour
- Cover
- Let rest 1 hr at room temp.
- Refrigerate 16-24 hours
- When removing, let rest 30 -40 min to get back to room temp.
The Dough – Add to the Poolish
- +400 ML water
- + 700 gr flour
- 25 gr salt
- 10 gr olive oil
- add poolish to bowl, and mix to melt together
- Add salt
- Add flour
- work the dough for 10-15min.
- Add olive oil then form a ball
- Cover with the bowl for 15 min.
- Add little EVOO then reform the ball till smooth
- Put in oil coated bowl, seal, and refrigerate 16-24 hours.
After 16 hours, cut the dough into balls and place in a proofing box.
