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Boules with poolish ferment

The little brother of a sourdough bread.

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700gr  organic strong flour

100gr organic barley flour

100gr organic rye flour

100gr wholemeal strong flour

750ml water

18gr salt

15gr organic fresh yeast


For the poolish,

Mix all the flours together and take 500gr of flour only.  Dissolve the fresh yeast with 600ml of the water and mix it with the flour. Leave it to rest for 4 or 5 hours.

For the dough,

Mix the poolish with the rest of the water , salt and the rest of the flour. Knead it till is elastic and smooth. Leave to rest for 1 hour and a half, folding the dough after 45 minutes.

Divide the dough into two pieces of the same weight. Make a ball and rest for 10 minutes. Shape into a boule and leave to rest for at least 30 minutes.

Bake at 240° for 30_40 minutes.

Added by: Diego Rivera

Tags: Bread Rye Sourdough Barley

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“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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