Poolish 24h Cold Ferment

6 Teiglinge à 285 g

Zutaten

• 1000 g Mehl
• 680 g Wasser
• 30 g Salz
• 1.40 g Frischhefe

Zubereitung

1. Make a poolish: mix 500 g flour, 500 g water, and 1.40 g yeast, and let it ferment about 14 hours at 20°C until bubbly and domed.
2. Combine 500 g flour and 180 g water until no dry flour remains, then rest covered for 45–60 minutes (autolyse).
3. Work in the ripe poolish and 30.0 g salt.
4. Knead only until the dough is smooth and cohesive, about 5–8 minutes by hand or 6–10 in a mixer — stop before a full windowpane. Over a ferment this long the enzymes finish the gluten development for you, and over-kneading now leaves the dough fighting you when you open it. Treat the minutes as a guide: watch the dough and its temperature — it should finish around 24 °C; if a mixer warms it well past that, stop sooner.
5. Shape the dough into a smooth, tight ball and let it rest to kick off fermentation for about 1.0 hour at 21°C.
6. Bulk-ferment the dough in the refrigerator for about 24 hours at 4°C.
7. Divide into 6 balls of ~285 g and shape tight rounds.
8. Proof the shaped balls for about 4.0 hours at 21°C until puffy.
9. Stretch the dough gently from the center outward, leaving a pronounced rim. Top lightly and bake on a preheated stone or steel at the highest possible temperature (ideally 400–450°C) until the cornicione is well-puffed and leopard-spotted.