Classic French Boule Recipe With Poolish

CLASSIC FRENCH BOULE RECIPE WITH POOLISH

Steps:

• In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
• In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
• Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
• Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes. Cover and let rest for 20 minutes.
• Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
• Cover and let rest for 2 more hours or until it has tripled in size.
• Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball. Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.
• Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
• Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
• 1Set on a cooling rack for 30 minutes.
• 1Slice and serve.