75% Whole Wheat Bread with Poolish

Ingredients

Poolish

• 500g water at 80’F
• 500g all-purpose white flour
• 1/4 tsp. active dry yeast

Final Dough

• 800g whole-wheat flour
• 660g water at 95′
• 22g kosher salt
• 2 tsp. yeast

Instructions

1. Mix poolish ingredients in a large container. Cover (mostly – you need to let gas out) and let sit for 12 hours at room temperature.
2. After 12 hours, the poolish should be expanded ~3X, gassy, and aromatic.
3. Mix whole-wheat flour and water well and let sit (autolyse) for 20-30 minutes.
4. Add all of the poolish, salt, and yeast and mix well.
5. Let raise until 2X the size. Divide into two loaves. Add to proofing baskets and let proof until the finger-dent test doesn’t bounce back immediately.
6. While the dough is proofing (it seemed to happen quickly) heat a dutch oven or two to 475′ for at least 45 minutes.
7. Carefully transfer dough into the dutch oven(s) and bake for 30 minutes. Uncover and finish cooking for 20 minutes more.
8. Let rest for at least 45 minutes before slicing and enjoying.

Cook’s Notes

• This is based on a recipe from the fantastic bread book Flour Water Yeast Salt by Ken Forkish.