50% Whole Wheat Poolish Loaf ❗ Healthy ❗ Low Sugar ❗ Low Oil

❗❗ This bread has been my healthy rice replacement over the past few days ❗❗

🍞 Ingredients:

🎈 Poolish: Whole wheat flour 150g, water 150g, instant dry yeast 1.5g

🎈 Main dough: Bread flour 150g, water 75g (adjust as needed), milk powder 15g, salt 3g, sugar 17g, instant dry yeast 2g, butter 15g.

🍞 Instructions:

1️⃣ Mix the poolish ingredients together the night before and place straight into the fridge overnight (Picture 3).

2️⃣ After 12 hours the next day, take out the poolish and mix with all main dough ingredients except the butter until the dough pulls a thick membrane. Add the softened room-temperature butter and continue mixing until it pulls a thin, translucent membrane (full windowpane stage).

3️⃣ Shape into a tight ball, cover, and let it bulk ferment (first proof).

4️⃣ Once doubled in size, gently degas the large air bubbles, divide into 3 equal portions, shape into balls, and give them a 15-minute bench rest. Roll out, coil, and place into the loaf pan.

5️⃣ For the second proof, I put a bowl of hot water inside the unheated oven to create a warm, humid environment. Proof until the pan is 80% full.

6️⃣ Bake at 190°C on the lower-middle rack for about 35 minutes (adjust according to how your oven runs).

Note:

I used Bob's Red Mill whole wheat flour, Central Milling bread flour, a built-in Bosch oven, and a KitchenAid 8-quart stand mixer.