White Bread from WFSY with Poolish from The Bread Bakers Apprentice
I I wanted to try the White bread with poolish recipe from FWSY, but did not want to wait for the poolish to ferment overnight so I used Reinhart's poolidh recipe which had a far shorter ferment time.
Formula
Poolish
White flour 250 g
Water 267. 5 g
Instant yeast 0.675 g
Final dough
White flour 250 g
Water 125 g
Salt 10.5 g
Instant yeast 1.5 g
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