Ingredients
For The Poolish:
- 5 tablespoons all-purpose flour
- 1/2 teaspoon instant yeast
- 1/4 cup lukewarm water
For The Main Dough:
- 3 1/2 cups bread flour
- 1 1/2 cups lukewarm water
- 1 1/2 teaspoons salt
- Extra flour for dusting
Instructions
- In a small bowl, mix the poolish ingredients until smooth. Cover tightly and let sit at room temperature for about 12 hours. This long fermentation builds flavor.
- In a large bowl, combine the poolish with bread flour, lukewarm water, and salt. Stir until a wet, sticky dough forms. Cover and rest for 30 minutes to allow the flour to hydrate.
- Over the next 2 hours, perform gentle stretch and folds every 30 minutes. To do this, wet your hands and gently lift one edge of the dough and fold it over. This strengthens the gluten without needing to knead vigorously.
- Lightly flour your work surface. Gently tip the dough out and divide it into 2 equal parts. Form each into a rough rectangle by gently folding the edges in. Place the shaped loaves on a baking sheet dusted with flour, cover with a clean towel, and let proof for about 45 minutes until puffy.
- Preheat your oven to 425°F about 20 minutes before baking. Transfer the proofed loaves to the center rack of the oven. Bake for 25 minutes, or until the bread is golden and sounds hollow when tapped on the bottom. Remove from the oven and let cool completely on a rack before slicing.