poolish

Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.

Classic French Boule Recipe with Poolish

Bob’s Red Mill Artisan Bread Flour

Bob’s Red Mill Whole Wheat Flour

water

sea salt

active yeast

In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined.  Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.

In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.

Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.

Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes.  Cover and let rest for 20 minutes.

Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.

Cover and let rest for 2 more hours or until it has tripled in size.

Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball.  Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.

Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.

Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.

1Set on a cooling rack for 30 minutes.

1Slice and serve.

Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

So, I’ve made a sourdough starter (Levain), I’ve used in a Graham Flour recipe, I’ve used a biga as a preferment and now I’m going to make a boule recipe using a poolish.  A lot of bread making the past few weeks, but if you’ve ever been interesting in baking bread then all of these recipes need to be at the top of your list.  

For some reason in the states you buy a machine and boom out comes a loaf of bread 3 hours later.  I’m here to tell you that is not bread making and not how it was intended to be made.  Making delicious bread takes time and love.  Do you think they’re using bread makers at a bake shop?  I don’t think so.  If you don’t have 28 hours to wait for bread, maybe you can wait for 18 with this French boule recipe using a poolish.

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Ingredients for this Classic French Boule Recipe with Poolish:

550 grams of Bob’s Red Mill Artisan Bread Flour
550 grams of Bob’s Red Mill Whole Wheat Flour
858 grams of water
24 grams of sea salt
4.5 grams of active yeast

Makes 1 large boule bread

Prep Time: 17 hours

Cook Time: 1 hour

Procedures:

1. In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined.  Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
2. In a separate large container mix together the remaining 50 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
3. Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
4. Add the poolish and water mixture to the container with the flour, salt and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes.  Cover and let rest for 20 minutes.
5. Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
6. Cover and let rest for 2 more hours or until it has tripled in size. 
7. Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball.  Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.
8. Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
9. Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown. 
10. Set on a cooling rack for 30 minutes. 
11. Slice and serve.

Overnight Rustic Boule with Poolish

Poolish

(approx 1 C.) whole wheat flour

(approx 2/3 C.) water (room temp is fine)

yeast (approx 1/8 tsp)

Dough

water (~100-110F)

yeast

All of the poolish

(2 1/4 C.) flour (your choice)

(1/3 C.) whole wheat flour

(1.5 tsp) Kosher salt

Harvest Bread with Poolish

250 g unbleached all purpose flour

water (warm/room temperature about 80°F)

dry active yeast (1/16 teaspoon)

200 g unbleached all purpose flour

whole wheat flour

dry active yeast

g wheat bran

g kosher salt

500 g poolish

In a medium size mixing bowl, combine the water, unbleached all purpose flour, and pinch of dry active yeast. Mix until thoroughly combined, and then cover the bowl with a clean kitchen towel, or plastic wrap. Let ferment at room temperature for 12-14 hours. The poolish should look be bubbly, jiggly, and puffy.

Make the poolish

To a large mixing bowl, add the all purpose flour, whole wheat flour, wheat bran, and 1 gram of yeast. Mix to combine. Pour all of the water around the edge of the bowl with the poolish. This will help loosen up the poolish. Pour the watery poolish into the bowl with the flour mixture (it should slip right out!). Use your clean hands to mix and pinch the dough together. It will be sticky, but use a spatula or a bench scraper to clean them off. Cover the dough with a clean kitchen towel or plastic wrap, and let sit at room temperature for 30 minutes.

Add the kosher salt to the dough, pinch it into the dough thoroughly. Then stretch and fold the dough, stretching the sides of the dough up, and folding it over itself. Work your way all the way around the perimeter of the bowl, then plop it over. Cover, and let rest for 30 minutes.

Stretch and fold #2. Cover, and let rest for another 30 minutes.

Stretch and fold #3. Cover and let bulk ferment for 2-3 hours at room temperature.

Pour the dough out onto a lightly floured surface. Pull the 4 sides of the dough into the center. Then pull the corners into the center. Turn the dough over (seam side down) and pull the dough toward you to perfect the boule shape. Pour about 1 cup of wheat bran into a shallow bowl. Spray the dough with water, and dip the douugh into the wheat bran to coat the outer crust. This step is optional, but the wheat bran toasts and it adds a really nice nutty flavor.

Place the boule of dough, face down, in a floured proofing basket. Cover with a towel, and let proof at room temperature for 1 - 1½ hours.Meanwhile, preheat the oven to 450°F. Place a Dutch oven inside to preheat as well.

Remove the preheated Dutch oven from the oven. Remove the lid. Cut a sheet of parchment paper in half. Place the parchment on top of the proofing basket, then invert the basket, so the dough is on top of the parchment paper. Slash the top of the loaf with a lame or sharp chef&#39;s knife.Place the parchment and the dough into the Dutch oven. Cover with the lid, and place in the oven.Bake for 25 minutes with the lid on. Then, remove the lid, and bake for another 22-25 minutes. The crust should be deeply golden brown.

Allow the bread to cool completely on a cooling rack for at least 1 hour before slicing.

Make the final dough

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