Baker: Sophie Carey
Makes: 1 small loaf
Prep time: 24 hours
Bake time: 30 minutes
Flours used: Heritage Bibury Barley


  1. Make the poolish the night before, mix all ingredients to combine and keep in a bowl covered on the counter overnight
  2. Mix 70% of the water (about 130g) with the flour and leave to prove on the counter for 2 hours
  3. Add the poolish and mix until gluten is developed, slowly add the rest of the ice cold water and keep mixing until shiny and silky
  4. Add the salt and mix again one final time
  5. Pick the dough up and allow it to fold under itself every 30 minutes for 4 hours
  6. Line a tray with olive oil and pour your dough in, give it a poke and allow it to rest for a final 30 minutes. Top with oil and salt, you could also add rosemary or other herbs
  7. Bake at 200 degrees celsius for 30 minutes until golden brown and puffed up

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