- 330 gm Bread Flour
- 330 gm Water lukewarm
- 1 pinch Yeast
- 600 gm Bread Flour
- 20 gm Wheat Gluten
- 405 gm Water quit warm. not hot
- .75 tsp Yeast
- 18 gm Salt
- A;ll of the Poolish
- Mix the poolish ingredients the day before baking. Combine the flour, water, and yeast in a bowl and mix with dough whisk or wooden spoon until smooth. Cover with plastic wrap and let ferment overnight for about 16 hours at room temperature.
- Using a stand mixer with the dough hook attachment, mix all of the dough ingredients on low for about 8 minutes, scraping down the bowl after about 6 minutes.
- Place the dough in an oiled container or large bowl, cover, and let proof in a warm spot for 30 minutes.
- Stretch and fold the dough with wet hands, and let it rest for another 30 minutes. Perform three more "stretch-and-folds," every 30 minutes. Finish with a 30 minute rest.
- Generously flour your work surface and then invert your container and let the dough fall out. With wet hands, gently pull the dough into a rectangle. Cut the dough into four long pieces (or two, for larger loaves, or eight squares, for long rolls).
- Lift and place the dough pieces onto a well floured couche, floured tea towels, or oiled parchment paper. Pleat your couche or paper to help maintain the shape of the loaves.
- Cover the loaves with floured tea towels or another linen couche, and let proof for 30 to 60 minutes. Preheat the oven, equipped with a baking stone, to 450 to 480 degrees F. Place a broiler pan on the lower rack of the oven (for ice).
- Transfer each loaf to a parchment lined pizza peel, slide the loaves onto the heated stone, toss about a cup of ice onto the broiler pan, and immediately close the oven door.
- Bake for about 30 minutes depending on size of loafs/buns. Cool on a wire rack.