Instruction manual
Page 21
Put the ours and yeast in a medium bowl and whisk to combine.
Measure or weigh the ice water, add to the bowl and whisk vigorously
until very smooth and lump free, about one minute. Scrape down the
sides of the bowl, cover, and ferment in the Proofer for 12 hours at
75F/24C. When the poolish is ripe, it will have doubled in size and the
surface will be covered with bubbles (you may see some pop) and a few
wrinkles or dents. It should not yet be receding and leaving a “high-water”
mark on the sides of the container.
Main Dough Volume Grams Ounces
Poolish, all from above
Unbleached our with about 12% protein,
such as King Arthur All-Purpose® or Gold
Medal Beer for Bread®
1 cup,
spooned
127 g 4.5 oz
Whole-grain white wheat our (sied to
remove some of the bran)
3/4 cup,
spooned
86 g 3.0 oz
Instant yeast 1/4 tsp 0.8 g
Water, warm room temp (75F) 1/2 liquid cup 118 g 4.2 oz
Salt, preferably sea salt 1 1/8 tsp 6.4 g
Prepare the Whole Wheat Flour. Before measuring or weighing, remove
the larger bran particles from the whole grain our by tapping it through
a ne strainer or sifter. You’ll create a mound of golden high-extraction
wheat our and have coarser bran left in the strainer. Reserve the bran
for coating the outside of the boule.
Mix the Dough. Add the ours, yeast and warm room temperature
(75F/24C) water to the poolish and mix just until all the our is moistened.
Cover and let rest for 20-30 minutes (the longer autolyse is helpful for
hand kneading). Add the salt and knead in a stand mixer with the dough
hook for 4 minutes on medium-low (speed 3 on a Kitchen Aid stand
mixer). The dough should pull away from the sides of the bowl during
mixing but will still be very sticky and soft.
This is a higher-hydration dough that works well in the mixer. If kneading
by hand, a teaspoon or two of olive oil may be used on hands and
kneading surface, but avoid adding more our. Knead for about 5 minutes
using a stretch-and-fold action. The dough will be soft and sticky and
should form a delicate windowpane that tears when stretched.
Ferment the Dough. Transfer the dough to an oiled container (olive
oil works well) with a capacity of about 6 cups (1.5 quarts)/1.5 litres
and turn to coat the dough with oil. Allow the dough to ferment in the
Proofer for a total of 2 hours at 78F/26C. During the rst hour, stretch