Poolish village bread

　　It seems ordinary, but it often takes a lot of patience and waiting.Whether it's growing natural yeast, or making it liquid, or fermenting it at low temperatures for a long time, you have to wait.And when it's cooked, it takes a long time to preheat the stone plate at high temperature.I think it's super worth it, and I think it's full of charm, and it gives me more satisfaction than fancy sweet bread.The thin and fragile outer skin, the swollen openings, the fine chewing, are all the original flavor of the grain.Tear off a small piece and dip it in vanilla olive oil, it's delicious!

WHAT YOU NEED

Ingredients

Dough: Polish 300 grams
245 grams of starch
1005 grams of low-fat flour
10 grams of salt
6 grams of dry yeast
180 grams of water
Poolish: 1005 grams of high starch
45 grams of low-fat flour
150 grams of water
1 g of dry yeast

How TO MADE Poolish village bread

Steps 1 to 4

1. All ingredients are mixed, fermented at room temperature for 5 hours, or refrigerated for 24 hours.

2. All the ingredients are mixed and kneaded into a smooth dough, fermented at room temperature or refrigerated.

3. Exhaust, split in two, roll round.

4. The baskets are sprinkled with flour, placed in a cluster, covered with a lid, and placed in a warm place for final fermentation.

Steps 5 to 8

5. The dough is wrapped upside down on baking paper, and a sharp knife is used to cut out any patterns, crosses, or well characters.

6. The baking stone plate is placed in the baking net, placed in the middle layer of the oven, the empty baking pan is placed in the lower layer, the fire rises and falls at 230 degrees for 40 minutes before preheating; then pour some hot water on the baking pan, put the dough together with the baking paper on the stone plate, then pour a cup of hot water in the baking pan, close the door.

7. After baking for 15 minutes, remove the baking paper and the baking tray with water, reduce the temperature to 215 degrees, and bake for 20-25 minutes.

8.

Handy cooking tips

　　It takes 40 minutes to 1 hour to preheat 1 litre of stone to reach a sufficient temperature, so preheat in advance.Preheating the pan together and then pouring it into hot water will quickly produce steam, which will help the bread to fully expand.It is better to put some stones in the empty pan, which will produce more steam.If you don't have a slab, bake the dough on a toaster, spraying some water on the surface before putting it in the oven.5 ⁇ Preheated stone boards and grills are very hot, so be careful when pouring hot water.6 This bread doesn't need to be fully kneaded, it just needs to be kneaded smoothly, I kneaded it in the bread maker for 30 minutes This bread does not contain sugar, so choose a low-sugar dry yeast bread.