1/8 teaspoon active dry yeast
1/4 cup very warm water (105 to 115 degrees F)
1/4 cup plus 2 tablespoons very cool water (70 to 72 degrees F)
1 cup organic unbleached all-purpose flour
1/4 cup very warm water (105 to 115 degrees F)
1/8 teaspoon active dry yeast
1 7/8 cups organic whole wheat flour
1/2 cup very cool water (70 to 72 degrees F)
3 tablespoons organic unbleached all-purpose flour, plus more for dusting
3 tablespoons organic rye flour
2 1/4 teaspoons kosher salt
1/4 teaspoon barley malt syrup
Oil, for greasing bowl
Coarse cornmeal or polenta, for sprinkling
We used unbleached bread flour with a protein content of 12.7 percent for this dough. The flour in the poolish had a protein content of 11.5 percent. If you can't find coarse whole wheat flour, using regular organic whole wheat flour will be fine.
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