Rustic Durum Wheat Boule Loaf
To share with family and friends
Preparation time: about 3 hrs 30 mins + the poolish the day before
For about 5 to 6 boule loaves
Base temperature: 60°C
Poolish ingredients
300
g durum wheat flour
0.5
g yeast
300
g water
Dough ingredients
990
g of GEM 250
10
g rustic boule improver
29
g Salt
10
g Fresh yeast
600
g of Poolish
600
g Water (as required)
Preparation
1
Poolish preparation
Whisk together all the poolish ingredients.
Fermentation: 12 hours at 20°C – humidity 80%.
2
Kneading
Knead all dough ingredients for 10 minutes on low speed, then 2 minutes on high speed.
Dough temperature: 23 to 25°C.
3
Rising time
45 minutes at 25°C.
4
Division
Divide the dough into 5 or 6 pieces, each weighing around 400 g.
5
Shaping
Shape the dough into balls about 22 cm in diameter.
6
Proving
1 hr 30 mins/2 hrs at 25°C
7
Baking (bottom-heat oven)
Preheat your oven to 240°C (bottom heat) and 250 (top heat).
Make 4 cuts in the top of each piece of dough.
Place the loaves in the oven (with the same amount of steam as you use for your baguettes), switch off the oven and bake for 20-30 minutes.
Open the doors and continue cooking for 15 minutes.