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poolish and autolysis

Dell'autolisi lunga vi ho già detto in occasione delle baguette . Applicando la stessa tecnica alla ciabatta, questa volta con l'ausilio del poolish, si riesce ad ottenere una mollica molto areata e gustosa.

Ingredienti:
500gr farina W 300 (in alternativa, manitoba commerciale)
400/450gr acqua (a seconda della capacità di assorbimento della farina)
10gr sale
5g fresh yeast

Evening:
prepare a poolish with 200g water, 200g of flour and 0.5 grams of yeast, cover and let us say 23 - 24 °.

Let dough 150g of flour with 100g of fresh water and mixed at low speed for 3 - 4 ', we cover.

Morning: We have
poolish in the bowl, the mass autolytic, remaining flour and 100g of water (or 50) where we have dissolved the yeast remaining. Prepare to veil. 1 with the leaf. After 3 'we increase the speed to 1.5, insert and let the salt string.

Once the dough is removed from the bowl, flush with water insert remaining intermittently, suspending the operation if you were to loosen too much.

attach the hook and let go and veil. 1.5, reversing the mass from time to time, until they present a very smooth and tied

Shut the mixer and cover with a cloth. After 20 'we do a few laps, until it wraps to the hook. We cover and after 20 'Repeat as we cover.

After approx. hour, when the dough has doubled, rovesciamolo on floured

break in two and wrap each piece loosely

cover with plastic or bell.

After 20 'let alone a 3-fold , we reverse the forms and let rest covered for 15'.

Flour well, pat it gently with your fingertips and stretch without forcing it.

After 15 'transferred onto a floured paddle

and bake at 250 degrees, up firestone (Or a heavy pan upside down) to 8 '. Reduce to 180 degrees and continue cooking for another 8 ', and 3 in the slot.

Let cool upright in the oven with the door a crack.