Recipe Editor
Lagerstrom Bread Dough
Imported from
brianlagerstrom.com/recipes/1-dough-3-loaves-2
Multiply
Ingredients
Reset
250 (1c) grams of warm water (approx 86F/30C)
2 grams (2/3 tsp) of instant yeast
300 grams of ripe poolish (see instructions below)
12 grams (2 1/2tsp) of salt
400 grams (3 1/3c) of bread flour
50 grams (1/2c) of whole wheat flour
Instructions
Reset
In a medium bowl, mix together the warm water, instant yeast, and ripe poolish.
Add the salt, bread flour, and whole wheat flour to the bowl.
Stir with a sturdy spoon until the ingredients are reasonably combined.
Then use a wet hand to squeeze and massage the dough until there are no longer any dry spots and everything is evenly combined.
Cover the bowl with a lid and let the dough ferment for 30 minutes.
Perform a strength building fold by pulling out a handful of the dough on one side and folding it over to the other side of the dough. Rotate the bowl slightly and repeat about 7 more times, rotating the bowl after each fold. See video @3:15.
After the folds, grab the ball of dough, around its side/bottom, picking up the ball, rounding and rotating it, then setting it back down to tension across the top and round it onto a ball. Do this several times. See video @4:15.
Cover and allow to ferment at room temperature again for another 30 minutes. After 30 minutes repeat steps 6 and 7.
Cover and allow the dough to ferment at room temperature for another 60 minutes. As this point you’ve fermented for 2 hours total. When you check back this time, the dough should have doubled in size.
