For the poolish:
Bread flour 160g
WLP518 Kveik yeast 0.50g
For the dough :
Sea salt 13g
WLP518 Kveik yeast 9g
Bread flour 485g
Yield ~1000g (1kg)
Mix poolish 12 hours before use; ferment in an airtight container.
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 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.
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