Ingredients
Scale
For the Starter (Poolish):
- 1 cup (230ml) lukewarm water
- 2 cups (260g) bread flour (sifted)
- 1 teaspoon dry yeast
For the Dough:
- 2 cups (460ml) lukewarm water
- 5-6 cups (650-750g) bread flour (sifted)
- 1½ teaspoons salt
For Greasing:
- 1 tablespoon extra virgin olive oil
Instructions
- Make the Starter (Poolish) – Mix water, yeast, and flour. Let it ferment overnight.
- Mix the Dough – Combine poolish with water, gradually add flour and salt, and knead until smooth.
- First Rise & Folding – Let the dough rest for 1-2 hours, folding it every 30 minutes to develop gluten.
- Shape & Proof – Gently shape into rectangular loaves and proof on a floured towel for 45-60 minutes.
- Bake – Preheat oven to 450°F (232°C), transfer loaves to parchment, create steam by spritzing water, and bake for 20-25 minutes until golden brown.
- Cool & Serve – Let the bread rest for at least 30 minutes before slicing.
Notes
- For best results, use high-protein bread flour for better gluten development.
- To maintain air pockets, handle the dough gently and avoid overworking it.
- If the dough is too sticky, slightly reduce water by 5-10%.
- For extra flavor, allow the poolish to ferment for up to 12 hours.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Calories: 1098 kcal
- Sugar: 1g
- Sodium: 1181mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 212g
- Fiber: 7g
- Protein: 35g