White rye herb bread (poolish pre-ferment)

 

For the poolish:

150g unbleached, organic strong white flour

150g bottled water

20g sourdough starter

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In a bowl stir together the flour, water and sourdough starter.  Mix until you have a thick looking batter.  Cover with cling film and leave overnight, at room temperature, for 12 hours.  Place the chopped herbs, garlic and red onion in a bowl, pour 20g olive oil over and mix well.  Cover with cling film and leave overnight.

 

340g unbleached, organic strong white flour

100g white rye flour

200g bottled/filtered water

35g mixed herbs

20g virgin olive oil

1 clove finely chopped garlic

half a red onion (finely chopped)

10g kosher salt

 

Next morning put the flour in a mixing bowl and add the water and poolish starter.  Mix together well and knead the dough for about 1 minute.  Cover with cling film and leave for 30 minutes.  Now add the salt, onion, herbs and garlic and knead for 4 minutes.  Transfer the dough to a greased bowl, cover and leave for 50 minutes.  Now take the dough and place on a lightly floured work surface and do one stretch and fold (a full letter fold, left over right, right over left, bottom over top, top over bottom).  Transfer to the bowl and leave for another 50 minutes and then repeat the stretch and fold.  Repeat this process for a third time.  Shape into a ball, flatten slightly and fold in four of the edges to the centre, shape back into a ball and place in a banneton, seam up (or place on a greased flat baking tray).  Cover with a tea towel and leave the dough to rise for about 2 to 2.5 hours or until it has doubled in bulk.  Dust with rye flour, slash the bread with a lame or a razor blade. Place the dough in a pre-heated oven @ 220°C, with a shallow tray of water at the bottom, to create steam.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.

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