RECIPE

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.

INGREDIENTS:

Bread flour 160g

H2O 160g

518 yeast 0.50g

For the dough :

(A)

H2O 15g

Sea salt 13g

(B)

Water 265g

518 Kveik yeast 9g

(C)

Bread flour 485g

Poolish 320g

Yield ~100kg

DIRECTIONS

PREFERMENT:

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

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.

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.

FINAL PROOF:

1 hour 15 minutes at 80 degrees Fahrenheit

OR 2 hours at 70 degrees Fahrenheit

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