Opa Dittrich's Bread (FWSY Poolish Version)

Ingredients

Poolish (33%)

  • 165g bread flour
  • 165g water
  • 0.2g instant dry yeast

Pre-ferment for 12–14 hours

Autolyse

  • Poolish
  • 70g bread flour
  • 165g wheat flour
  • 100g rye flour
  • 275g water

Other Ingredients

  • 2g instant dry yeast
  • 11g fine sea salt
  • 2g dill weed
  • 5g ground coriander
  • 7g caraway seeds
  • 12g garlic powder
Instructions
  1. After autolyse, mix in remaining ingredients using the pincer method
  2. Fold 2–3 times in first hour dough is mixed
  3. Let sit 2–3 hours before shaping
  4. Let proof up to 1h 15m in a banneton
  5. Preheat Dutch oven at 475° for at least 30 min.
  6. Bake for 30 min. with lid on
  7. Remove lid and bake another 20 min. 
Ingredients
Flour (bread)
Yeast (active dry)
Flour (wheat)
Flour (rye)
Dill
Coriander (ground)
Caraway (seed)
Garlic (powder)
Categories
Austrian
Breads
Cooking Method
Oven
Dutch Oven