Breb

OVERNIGHT BREAD (+~5 hrs)

NIGHT:

• Mix the poolish:
• 500g flour
• 0.4g (1/8 tsp) yeast
• 500g water, 80F
• wait 12-14 hours (bubbly, triple volume)

DAY: (5 hrs)

• add 500g flour
• 21g salt
• 3g ( 3/4tsp ) yeast
• (you can mix dry ingredients separately first)
• 250g water, 105F
• mix
• timer: 3 hrs (2 folds)
• divide & proof: 1 hr
• oven: 475F, 30 minutes lid on, 15 minutes lid off