Name: Lean Dough with Poolish
Yield: Makes 8 lb 8 oz/3.86 kg dough. DDT: 78°F/26°C
Ingredients: instant dry yeast; bread flour; water; salt; water; poolish

Preparation info

Makes
8 lb
dough. DDT: 78°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Poolish

Bread
Vegan

Method

To prepare the poolish, mix the flour, water, and yeast together by hand until well incorporated. Cover and ferment at 75°F/24°C for 14 to 16 hours, until it has risen and just begun to recede; it will be bubbly and frothy on top.
To prepare the final dough, combine the flour and yeast. Add the poolish, water, and salt to the mixer, then add the flour and yeast

Part of

Advanced Yeast Breads and Rolls

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