INGREDIENTS

INSTRUCTIONS

Make the Poolish:  Mix 4 oz water and 1/2 teaspoon yeast in a medium
bowl. Let stand for 1 minute, then stir with a wooden spoon to
dissolve yeast. Add the flour.  Stir until the consistency of a thick
batter. Continue stirring for about 100 strokes or until the strands
of gluten come off the spoon when you press the back of the spoon
against the bowl. Scrape down the sides of the bowl with a rubber
spatula. Cover with a clean damp towel or plastic wrap, and place in  a
moderately warm, draft-free place until mixture is bubbly and has
increased in volume.  The longer the poolish sits, the more time it has
to become vigorous  and permeated with the unmistakable aroma of wheaty
fermentation.  This will give your breads full body and a rich nutlike
flavor.  During a long fermentation, the poolish may rise and fall; as
long as  it's bubbling, don't be concerned about the volume.  A
delicious alternative to a poolish fermented at room temperature is  an
even slower, cooler fermentation for 12-15 hours in the  refrigerator.
The poolish will bring even greater flavor and moisture  to your final
dough, and its yeast cells, having been retarded by the  cool
temperature, will bring hungry vigor to the fermentation.  Allow  the
cold poolish to come to room temperature before using, about 2  hours.
Mix and knead the final dough:  Measure out the remaining ingredients.
Bring the bowl with the poolish to your work space.  the poolish
should be soupy, bubbly, and puffy and it should have a wheaty aroma.
Scrape the poolish into a large 6-quart bowl.  Add the water and yeast.
Break up the poolish well with a wooden  spoon and stir until it
loosens and the mixture foams slightly.  Add  1 cup (5 ounces) of the
flour and stir until well combined.  Add the  salt and only enough of
the remaining flour to make a thick mass that  is difficult to stir.
Turn out ont a well-floured work surface.  The dough will be quite
sticky at first and difficult to work with.  Dip your hands in flour
to prevent them from sticking.  Knead the dough by pushing it down and
forward with the heel of one  hand, then pulling back from the top and
folding the dough over with  the other. The dough may be very sticky at
first, and it will help to  push the dough forward with the heel fo one
hand and fold it over  using a dough blade. Gradually add the remaining
flour as you work  the dough and knead vigorously for 15-17 minutes.
If the dough  remains wet and sticky, it may be necessary to knead in
additional  flour.  As the dough develops, it will become smooth,
elastic, and strong.  You will feel the gluten strengthening, making
the dough more  difficult to knead. Don't be afraid to really work the
dough.  Match  your muscle with that of the gluten.  Use your legs and
knees to help  you create a forward and back motion with the dough.  As
you work,  adding more flour as you go, the dough will become smooth,
satiny,  slightly sticky. It is a common mistake to add too much flour
to a  dough, making it practically dry. Don't be afraid to end up with
a  slightly tacky dough. As long as the dough doesn't stick excessively
to the work surface, it's not too wet. There are three good ways to
tell if the dough is well kneaded: 1. Pull a little dough from the
mass and let it go.  If is springs back quickly, it's ready. 2. Press
your finger into the dough and remove it. If the dough springs back,
it's ready. 3.  Shape the dough into a ball. If it holds its shape  and
does not sag, it's ready.  Continued...  From: Faylen Date: 05-01-96
(09:04) The Polka Dot Cottage, a BBS with  a taste of home.
1-201-822-3627.  Posted to MC-Recipe Digest V1 #711 by Lisa Clarke
<lisa@gaf.com> on  Aug 1, 97

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3210
Calories From Fat: 77
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 4141.2mg
Potassium: 981.3mg
Carbohydrates: 671.2g
Fiber: 25g
Sugar: 2.4g
Protein: 92.3g