Artisan Bread Baker's Dough

Artisan Bread Baker's Dough
Our specially created recipe for those more committed to the artisan doughmaking process. At a total of 73% hydration, this dough is tricky to work with but the results are well worth the time and effort!

YIELD 27 lbs.

Direction	Ingredient	Brand and/or Description	Quantity	Metric	Baker's %
POOLISH
A	Water		3 lbs.	1.36 kg.	100
A	Flour	Harvest King	2.75 lbs.	1.24 kg.	91.7
A	Flour	Emmer	.25 lbs.	.113 kg.	8.3
A	Yeast	SAF instant	1/2 tsp.	2 g.	0.15
DOUGH
B	Poolish		all
B	Water		4.3 lbs.	1.95 kg.	61.4
B	Flour	Harvest King	6 lbs.	2.72 kg.	85.7
B	Flour	Semolina #1	1 lbs.	.45 kg.	14.3
B	Yeast	SAF instant	1 tsp.	4 g.	0.13
C	Salt	Kosher	3 oz.	85 g.	2.68

		INSTRUCTIONS
A	Put all A ingredients for poolish in order in mixing bowl. Mix until just incorporated.
	Cover and retard overnight 16-20 hours.
B	In a mixer combine all "B" ingredients just until incorporated. Let rest 20-30 minutes.
C	Add salt and mix for 3-4 minutes.
D	Remove dough from mixer. Place in a large well oiled container. Fold 1/3 of each
	end of the dough towards the center (letter fold). Cover and allow to rest one hour.
E	Letter fold and rest one more hour. Repeat this step one more time.
	De-gas/knock down the dough well. Rest for 20 minutes.
	Weigh, shape and oil the dough. Refrigerate covered overnight.
	Remove from refrigerator, allow to temper two hours before baking.

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