INGREDIENTS:

For the poolish:

Bread flour  160g

H2O  160g

WLP518 Kveik yeast  0.50g 


For the dough :

(A)

H2O  15g

Sea salt  13g


(B)

Water  265g

WLP518 Kveik yeast  9g


(C)

Bread flour  485g

Poolish  320g


Yield  ~1000g (1kg)

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