breb

OVERNIGHT BREAD (+~5 hrs)

NIGHT:

• Mix the poolish:

• 500g flour

• 0.4g (1/8 tsp) yeast

• 500g water, 80F

• wait 12-14 hours (bubbly, triple volume)

DAY: (5 hrs)

• add 500g flour

• 21g salt

• 3g ( 3/4tsp ) yeast

• (you can mix dry ingredients separately first)

• 250g water, 105F

• mix

• timer: 3 hrs (2 folds)

• divide & proof: 1 hr

• oven: 475F, 30 minutes lid on, 15 minutes lid off