YIELD: 6, 1-lb. loaves Poolish: 1.39 lbs. bread flour 1.39 lbs. water 0.5 grams yeast Dough: 3 lbs. water 4 lbs. bread flour 59 grams salt 14 grams yeast MAKE THE POOLISH (STARTER) with the first three ingredients, 18 hours in advance in a tub or large container. TO MAKE THE DOUGH, add 80% of the water (2.64 lbs.) to the poolish and dissolve the poolish. Add 4 lbs. bread flour, yeast and salt. Combine the mix. Gradually add the rest of the water, breaking down the dough. Leave covered ...

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