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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