French-Style Country Bread

This delicious, fresh bread is made using a poolish starter created with WLP518 Kveik Yeast. Poolish is a leavening agent that uses commercial yeast and should be mixed at least 12 hours before baking.

RECIPE

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Bread flour 160g

H2O 160g

518 yeast 0.50g

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For the dough :

(A)

H2O (1) 15g

Sea salt 13g

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(B)

Water 265g

518 yeast 9g

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(C)

Bread flour 485g

Poolish 320g

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Yield ~100kg

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*Procedure and general directions

1. [ PREFERMENT ]

Mix poolish 12 hours before use; ferment in an airtight container

2. [ MIXING ]

Stir together (A) in a small bowl, and set aside; combine (B) in a mixing bowl and stir to dissolve yeast; add (C), and mix on low speed until the dough looks shaggy; autolyse 20-30 minutes; add (A), and mix on low speed to medium gluten development 4-5 minutes; transfer all into a lightly oiled tub or bowl, cover well with plastic wrap or lid.

3. [ BULK FERMENT ] 3 hours 30 minutes total

Gently fold dough once every hour for 3 hours. Let rest for 30 minutes after final fold.

At this stage portion and shape dough as desired.

4. [ FINAL PROOF ]

1 hour 15 minutes at 80 degrees Fahrenheit

OR 2 hours at 70 degrees Fahrenheit

5. Score, and bake

*Bake at 450 degrees Fahrenheit in a convection oven.

*Bake time will vary based on how dough is portioned. Smaller the portions = less time.

Larger the portion = more time needed