CB: Hamelman's Semolina Pain au Levain with Poolish
470 g water Machine mix 2 minutes then scrape, cut, cajole in stray flour remaining in bowl, then 2 minutes machine mix. Rest 30 minutes. Lovely butter color dough. 24 g salt Yield 2020 g dough @70dF, room @65dF. Rest 30 minutes 4 Stretch and folds @ 30 minute intervals Nice loft and gluten development after just 2 S&Fs Retard at ~6:00 PM after 4.5 hours total Bulk on counter First bake after 11 hour retard Dough nearly doubled overnight 3 liters to 5.5 liters with Benny-recommended amount of jiggle (“like jello on springs”?) Pre-shaped, 30 minute rest, shape then 45 minute rest (very ...
Source: thefreshloaf.com