The flavor on these is lightly sour and sweet. The sourdough ones were too sour.
Starter (poolish) — make the night before
- 1/2 c (113g) water (room temp)
- 1/16 tsp (a pinch) yeast
- 1 c (120g) all purpose flour
Mix together and cover and let rest at room temp for ~14 hours. Starter should expand and be bubbly.
Dough — day of
- 225g water, lukewarm
- all the poolish
- 1 1/2 tsp yeast
- 3 1/2 c (420g) all purpose flour
- 2 tsp (12g) salt
- Mix everything together, in a Kitchenaid at speed 2, this should take 4 minutes. Dough will be cohesive but a little rough and still stick to the bottom of the bowl.
- Proof for 45 minutes (Proof setting on proofing drawer)
- Deflate, fold, proof for 45 more minutes (residual proofing drawer heat)
- Divide into four equal pieces
- Round into balls, seam side down. Rest for 15minutes to an hour.
- Shape each ball — flatten into a pancake, fold in thirds then tuck/braid the edges along the middle seam.
- Preheat the oven to 450, with a cast iron pan in the bottom rack.
- Place the logs seam side down into a floured folded cotton towel (a fold between each log). Let rise for 45minutes to an hour.
- Transfer dough logs to parchment, seam side down. Score deeply.
- Transfer the parchment into the oven (baking steel optional), and pour a cup and a half of boiling water into the cast iron. (Wear sleeves, the steam can burn)
- Bake for 25-28 minutes, until a golden brown.