Farmhouse bread with poolish

Ingredients for 1 servings:

• 216 g rye flour type 1370
• 116 g wheat flour type 550
• 1 g yeast
• 355 g water, lukewarm
• 62 g rye flour type 1370
• 616 g wheat flour type 550
• 325 g water, approx. 15 °C, e.g. fresh from the tap
• 4 g yeast
• 18 g salt
• 1 tsp apple syrup (Sirop d’Aubel)

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Cooking/baking time approx. 40 minutes; Total time approx. 16 hours 40 minutes

for 2 wheat breads with elastic crumb

Note: Poolish is a pre-dough made with water, flour, and a very small amount of yeast. It adds flavor to the bread and requires no work at all. Poolish: Combine 216 g rye flour, 116 g wheat flour, 355 g lukewarm water, and 1 g yeast in the bowl of a kneading machine and let it stand for about 12 hours. The poolish will rise considerably and resemble a fluffy foam. Main dough: Add the remaining ingredients, except for a splash of water and the salt, to the poolish. Knead slowly for one minute, then add the remaining water. Knead slowly for about five minutes. Add salt and knead faster for about three minutes, depending on the machine. When the dough gradually starts to pull away from the bowl, take a piece and stretch it out thinly. If it does, the dough is ready; otherwise, let it knead a little longer. Transfer to a floured bowl, cover, and let it rest for 20 minutes. Divide the dough in half and carefully form two round balls. Let it rest, covered, for 15 minutes. Form two loaves and place them in proving tins, seam-up. After about 1.5 hours, nudge them to make sure the dents barely spring back. Preheat oven to 250°C (top/bottom heat). Score the loaves and bake with steam; Miele ovens use two bursts of steam. Set oven to 240°C. After 10 minutes, release steam, then set oven to 230°C (use the dehumidification function for Miele ovens). For other ovens, open the door again after a while. After 20 minutes, set oven to 220°C and bake until the loaves sound hollow when tapped. Turn off oven and continue baking for 10 minutes.