Name: Lean Dough with Poolish
Cook time: 1080 min
Total time: 1080 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb Bread flour (for poolish); 8 oz Bread flour (for poolish); 680 g Bread flour (for poolish); 1 lb Water (55°F/13°C, for poolish); 8 oz Water (55°F/13°C, for poolish); 680 g Water (55°F/13°C, for poolish); Instant dry yeast (Pinch, for poolish); 3 lb Bread flour (for final dough); 8 oz Bread flour (for final dough); 1.59 kg Bread flour (for final dough); 0.5 oz Instant dry yeast (for final dough); 14 g Instant dry yeast (for final dough); 3 lb Poolish (prepared above); 1 lb Water (for final dough); 13.75 oz Water (for final dough); 840 g Water (for final dough); 1.75 oz Salt (for final dough); 50 g Salt (for final dough)

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Lean Dough with Poolish — Formulation & Method | CuliNect