Bread Bowl with flavor

This recipe makes 5 bread bowls the size of my hand.

This bread starts with a poolish which is a low effort overall time saving way to add flavor to a yeast bread. While you have to make in advance, it comes together quickly and takes no time at all.

Poolish

25g sourdough starter

25g HG flour

a pinch of dry yeast

25g water

Dough

425g HG flour

12g salt

57g whole wheat flour

25g oil

340g water

28g milk powder

1.5 teaspoon yeast

All the poolish

Directions

Make the poolish up to 24 hours before mixing, minimally 4 hours. Combine the poolish ingredients in a small bowl, cover and leave on the counter until ready to use.

Day of:

In the bowl of a stand mixer combine all the ingredients and mix for 10 minutes. 

Let the dough rise in an oil, covered bowl for 2 hours or until doubled. 

Cut into 5 equal portions around 190g each. Make loose balls and rest 15 minutes. 

Roll the dough portions into tight balls and put them on a parchment lined half sheet pan. Loosely cover with oiled plastic wrap. Let rise until when you lightly poke them the indent remains, and doesn’t spring back out. This can be anywhere from 90 minutes to 3 hours.

Preheat oven to 425 degrees. 

Score the tops with a deep X using a lame or sharp knife. 

Bake for 25 minutes.