I like the caraway seed bread I baked last week very much. So I decided to use a similar Bread basing on Martins Technique. I added a poolish to the recipe to create a more aromatic bread.
I am thrilled about both the dough and the bread. The dough is easy to handle and has a nice oven spring, the resulting bread has fine aromatic taste and a very soft fluffy crumb under a crispy crust. It is a good bread for beginners in bread baking because you do not need a lot of equipment.
- 1g fresh yeast
- 200g Water
- 200g flour Type 550
- 500g wheat, freshly milled
- 300g flour Type 550
- 700g water
- 3g fresh yeast
- 20g Salt
Morning: Mix water, flour and yeast for the poolish and ferment it for 12 to 16 hours at room temperature.
Evening: Dissolve the yeast into the water and add the mixture to the other ingredients in a big bowl (about 5l). Mix all ingredients for the dough, if not all of the flour can easly incooperated add another 20g water. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough overnight (8 – 10 hours) at roomtemperature.
The next morning: Shape the dough into two oval loaves and proof for 1 hour in well floured breadforms.
Slash the loaves directly before baking.Bake for 35 min at 250°C with steam on a hot stone.
I send this bread to Susans Yeastspotting, a weekly showcase of yeast baked goods.