Name: Wheat Dough with Poolish
Yield: Makes 15 lb 9¼ oz/7.07 kg dough. DDT: 79°F/26°C
Ingredients: water; salt; poolish; instant dry yeast; instant dry yeast; water; bread flour; wheat flour

Preparation info

Makes
15 lb
dough. DDT: 79°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 until bubbly, frothy, and just starting to recede, 10 to 15 hours.
To prepare the final dough, combine the flours and yeast. Add the poolish, water, and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachme

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Part of

Advanced Yeast Breads and Rolls

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