Wholemean flour 50g
Rye flour 50g
Strong white flour 100g
dried yeast 2g
wholemeal flour 250g
rye flour 50g
dried yeast 6g
olive oil 20g
The night before baking, mix the Poolish using some sourdough starter (saved in the fridge) that you would otherwise have discarded. Leave the poolish in a cool place overnight. It gives flavour and a good start to the proving next day.
On baking day, mix the poolish with the water and olive oil, mix the dry yeast and salt with the flours, then add the flours to the liquid.
I use a no-knead method. After mixing the dough i fold it 10 times every so often over some 4 hours.
Then leave the dough to rise - doubling in size. Either overnight in the fridge, or if your kitchen is warm it may have done this in 4 or 5 hours.Tip onto a lightly floured surface and gently knock-back, folding repeatedly and then stretching and wrapping like a swiss roll to introduce tension. Further prove in a well-floured banneton (seam side up) until it has filled the basket and is resistive enough to be tipped out! Score to your chosen pattern.
I bake in cast iron casserole dish. 225 deg C 20 minutes with lid on, 200 deg C 20 minutes with lid off. (Lifted in on a piece of greaseproof paper.)
Resist slicing until it has cooled!!