Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Poolish
Dough
Shape the bread
Bake
How it's done
Poolish
Mix the flour, water and dry yeast in a jar, place the lid on the jar (do not seal), leave to rest at room temperature for approx. 12 hrs.
Dough
Place the poolish and water in a bowl, allow the poolish to dissolve in the water. Add the flour, yeast and salt, mix well with a wooden spoon. Cover the dough and leave to rise again at room temperature for approx. 30 mins.
Fold and leave to rise
Ease four sides of the dough away from the edge of the bowl using wet hands or a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 15 mins. Repeat this step four times. Cover the dough and leave to rise again at room temperature for approx. 1 hr.
Shape the bread
Place the dough on a lightly floured work surface, pull the edges of the dough into the middle and press together gently, shape into a ball. Gently stretch the ball lengthwise. Flour a proving basket with rice flour, place the dough in the basket with the compressed side facing up, pull the edges into the middle once again and press down, cover and leave to rise for approx. 1 hr.
Bake
Slide a pizza stone into the lower half of a cold oven. Preheat the oven to 220 °C. Tip the dough out of the proving basket and onto a well floured pizza tray, score with a sharp knife. Place the dough on the pizza stone using a pizza paddle, place the ice cubes alongside, bake for approx. 35 mins. Remove from the oven, leave the bread to cool on a rack.
| Note: | Instead of a proving basket, you can use a large bowl lined with a clean, well-floured tea towel. |
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