Ingredients
Equipment
Method
- Poolish (night before): Stir together poolish ingredients until smooth. Cover loosely; rest at room temp 8–14 hours (bubbly and doubled).
- Make the dough: Mix poolish, flour, water, salt, yeast, and optional malt/honey until shaggy. Knead 8–10 min by hand (or 5–6 min on mixer speed 2) until smooth and slightly tacky.
- First rise: Cover; rise 60–75 min until ~doubled. Halfway through, give one quick fold for strength.
- Divide & pre-shape: Turn out, lightly flour, divide into 10 pieces (~2.8 oz each). Pre-shape into tight balls; rest 10 min.
- Shape: For classic ovals, flatten each ball into a short log, fold long sides to center, seal, then roll seam-side down into a tight oval. Place on parchment.
- Proof: Cover; proof 35–50 min until slightly puffy (a finger dent fills slowly).
- Heat & steam: Preheat to 475°F with steel/stone (or inverted sheet pan) inside. Set a small empty metal pan on a lower rack for steam.
- Score & bake: Mist rolls lightly with water. Slash each once lengthwise about ¼″ deep (or snip with scissors). Slide parchment onto the hot surface. Add ½ cup hot water (or a handful of ice) to the steam pan; close door.
- Bake: 8 min with steam, then remove steam pan, reduce to 430°F, and bake 10–12 min more until deep golden (about 205°F internal).
- Extra crisp: Bake 2 min with door cracked. Cool 15 min on a rack.
Nutrition
Notes
*See info below on poolish
