Ingredients
For The Poolish:
- 1/3 cup all-purpose flour
- 1/2 teaspoon instant yeast
- 1/4 cup lukewarm water
For The Main Dough:
- 3 1/2 cups bread flour plus more, for dusting
- 1 1/2 cups lukewarm water
- 1 1/4 teaspoons salt
Instructions
- Combine the poolish ingredients in a small bowl and mix until smooth. Cover tightly and let ferment at room temperature for roughly 12 hours to develop flavor.
- Combine poolish, bread flour, lukewarm water, and salt in a large bowl. Stir and form a wet, sticky dough. If necessary, add more water or flour to achieve the right consistency. It should be tacky. Cover and let rest for 30 minutes to hydrate the flour.
- During the next two hours, carry out gentle stretch and folds every 30 minutes. Moisten your hands, then carefully lift and fold one edge of the dough over itself to enhance gluten development.
- Sprinkle flour on your work surface. Divide the dough into 2 equal parts. Form each into a rough rectangle, being sure to fold the edges in. Place them on a flour-dusted baking sheet, cover with a clean towel, and proof for 45 minutes. Uncover.
- Preheat your oven to 425°F roughly 20 minutes prior to baking. Position the baking sheet on the center rack.
- Bake the loaves for 25-30 minutes or until golden and hollow-sounding when tapped on the underside. Remove and cool completely on a rack before slicing.
