Rustic Boule

Name: Rustic Boule
Ingredients: Scrap Dough; 1/4 teaspoon active dry yeast; 1/2 cup lukewarm water; 3/4 cup unbleached all-purpose flour; 1/4 teaspoon salt; Poolish; 1/4 cup whole wheat flour; 3/4 cup unbleached all-purpose flour; 2/3 cup lukewarm water; Actual Dough; 2 1/4 cups unbleached all-purpose flour; 2 tablespoons lukewarm water; 1/4 teaspoon active dry yeast; 3/4 cup additional lukewarm water; 1 1/2 teaspoons salt; tray hot water

16 ingredients

1 steps

Ingredients

Scrap Dough
1/4 teaspoon active dry yeast
1/2 cup lukewarm water
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt
Poolish
1/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
2/3 cup lukewarm water
Actual Dough
2 1/4 cups unbleached all-purpose flour
2 tablespoons lukewarm water
1/4 teaspoon active dry yeast
3/4 cup additional lukewarm water
1 1/2 teaspoons salt
tray hot water

Directions

1

["Scrap Dough.", "Mixing: On the evening before you plan to bake the bread: In a small glass bowl, mix the yeast in 1/2 c lukewarm water (do the baby's bottle test on your wrist) and make sure that it bubbles (about 10 minutes).", "In a medium size bowl, mix flour, salt and 1/3 c of the yeasted water (reserve the extra for the Poolish).", "Kneading and Fermenting: Without adding extra flour, knead until smooth (about 5 minutes).", "Cover the scrap dough tightly with plastic.", "Leave to ferment at room temperature for about 3 hours, then refrigerate until the next morning.", "Poolish.", "Mixing: On the same evening before you plan to bake the bread: Put the flour in another medium size bowl.", "Add 1 Tbsp of the yeasted water from the Scrap Dough ingredients to 2/3 c lukewarm water and beat.", "This will be quite sloppy.", "Fermenting: Cover the bowl with plastic and ferment in refrigerator until the next morning.", "Actual Dough.", "Mixing: In the morning of the day you plan to bake the bread: In a small glass bowl, mix the yeast in 2 Tbsp lukewarm water (do the baby's bottle test on your wrist) and make sure that it bubbles (about 10 minutes).", "Put the flour in a large bowl.", "Pour the water into the fermented Poolish and stir it around a bit.", "Along with the yeasted water, pour the Poolish water into the large bowl with flour.", "Using a wooden spoon, mix until it is just combined.", "Knead it a few times to combine well.", "Cover with plastic and let it rest (Glezer uses the term\"autolyse\"" for this) for about 20 minutes.""