Make a poolish (sponge) the day before you make the bread. 1 cup of water, 1 cup of flour, pinch of yeast. Let sit overnite.
The next day mix the dry ingredients in a stand mixer. You should have 3.5 cups of flour remaining. Add the poolish. Add the oil and honey.
Add water until you get a slightly wet ball of dough. Be careful; it's easy to add too much water.
Knead (using the mixer) again for 4-5 minutes.
Let it rest for 12 minutes. This will hydrate the dough.
Knead again, this time for 8-9 minutes.
Put in a warm place and let it rise.
Punch down when doubled. Let rise again.
Form into boule, loaf, baquette or batard, slashing the top.
Preheast oven to 450 for 10 minutes.
Put bread in oven (on a clay tile if you gots) and reduce temp to 400.
Bake 30-35 minutes.
Wheat germ is optional. I have put malted milk powder in it. sometime non-diastatic malt powder. Use Estonian honey if you have it.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 55mg||1 %|
|Total Carbohydrate 89.2g||26 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 88.6g|
|Protein 1.1g||2 %|
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Calories per serving: 470
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