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Ingredients (8)
- POOLISH: 194g (1½ cups + 2 tablespoons) all-purpose flour
- POOLISH: 194g (¾ cup) water
- POOLISH: Pinch dry instant yeast
- FINAL DOUGH: 204g (1 cup) water
- FINAL DOUGH: 388g (all) poolish
- FINAL DOUGH: 393g (3¼ cups) all-purpose flour
- FINAL DOUGH: 12g (2 teaspoons) fine salt
- FINAL DOUGH: 3g (1 teaspoon) dry instant yeast
Step 1 of 9
In a medium bowl, stir together the flour and yeast, then add the tepid water (75°F to 80°F). Mix until smooth. Cover and set at room temperature for 12 to 16 hours.