Rev 0.36, last revised: 15-Nov-06
This Poilâne recipe is based on and evolved from a recipe posted by, Kenneth J. Sole, on rec.food.sourdough. The original text (reformatted a bit--but otherwise intact) is included below. My contribution is altering and rearranging the sequence of operations, and modifying the quantity's to conform to *my* way of making this wonderful and delicious bread.
2-cups water
1-cup AP flour out of total (goal: 30% of total flour in primary ferment)
1-3/4 cups coarse whole wheat flour
¼-cup starter (4 Tbsp) using my “standard” 50:50 mix
Mix well, and ferment at 70F until next morning.
1-cup AP flour (out of the 2-cup AP flour total)
1-¼ cups whole spelt flour (the goal is about 30% spelt?)
½-cup coarse rye flour
1 (1.5?)-Tbsp salt
Mix, knead, and refrigerate for 24 hours
Form boule
Ferment (let rise) for 5 hours at 70F
Slash, put into COLD oven set for 500F for 40 minutes with water (steam). Enjoy!
Day 1, 2130:
474g Water, 120g of proofed starter, 236g coarse whole wheat, ferment at 69F.
16 oz 4 oz 8 oz <-by weight
16 oz ¼-cup 1-3/4 cup <-by volume
Day 2, 0730:
add 65g coarse rye, 254g KA AP flour, 170g whole spelt flour, 20g salt.
2.5 oz 9 oz 6 oz .7 oz <-by weight
½-cup 2-cups 1-1/4 cups 1-Tbsp <-by volume
Knead fully, then refrigerate 24 hours.
Day 3:
Form boule, ferment at 69F for 5 hours.
Preheat oven to 490F. Slash, bake for 35 minutes with steam for first 15.
Summary:
474g water; 120g starter; 236g WW; 65g Rye; 254g AP; 170g Spelt; &
20g salt; 490F-35min.
LIQUID measure equivalents used here:
1 oz = ~ 28g 2 oz = ¼ cup 8 oz = 1 cup 16 oz = 1 pint (2-cups)
1 oz = 2 Tbsp
DRY measure equivalents used here:
ONE CUP OF: |
ENGLISH |
METRIC |
¼ CUP (2 oz) |
All-purpose
flour |
4-1/4
ounces |
121
grams |
30
grams |
Bread
flour |
4-1/2
ounces |
130
grams |
33
grams |
Whole
wheat flour |
4-2/3
ounces |
140
grams |
35
grams |
Sugar
or salt, granulated or superfine |
7
ounces |
200
grams |
50
grams |