Name: Wheat Dough with Poolish
Cook time: 1080 min
Total time: 1080 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 lb Whole wheat flour (for poolish); 1.36 kg Whole wheat flour (for poolish); 3 lb Water (55°F/13°C, for poolish); 1.36 kg Water (55°F/13°C, for poolish); Instant dry yeast (Pinch, for poolish); 3 lb Bread flour (for final dough); 1.36 kg Bread flour (for final dough); 3 lb Whole wheat flour (for final dough); 1.36 kg Whole wheat flour (for final dough); 0.5 oz Instant dry yeast (for final dough); 14 g Instant dry yeast (for final dough); 6 lb Poolish (prepared above); 2.72 kg Poolish (prepared above); 3 lb Water (for final dough); 6 oz Water (for final dough); 1.53 kg Water (for final dough); 2.75 oz Salt (for final dough); 80 g Salt (for final dough)

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Wheat Dough with Poolish — Formulation & Method | CuliNect