Name: Semolina Poolish Bread
Ingredients: 140 g Strong White Flour; ½ tsp Fast Action Dried Yeast (7g packet); 85 ml Lukewarm water; 215 ml Lukewarm water; 2 Tbsp Olive oil; 290 g Semolina flour; 70 g Strong White Flour; remainder of dried Yeast; 2 tsp Salt

Semolina Poolish Bread

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Ingredients

Poolish

140 g Strong White Flour
½ tsp Fast Action Dried Yeast 7g packet
85 ml Lukewarm water

Dough

215 ml Lukewarm water
2 Tbsp Olive oil
290 g Semolina flour
70 g Strong White Flour
remainder of dried Yeast
2 tsp Salt

Instructions

Day 1: The Poolish

Mix the flour and yeast in a bowl and add the water, combining until the dough forms a ball. Place the ball on a lightly floured work surface and knead for 8 minutes.
Lightly oil a bowl. Put the dough in and cover with a linen cloth or cotton cover. Leave in a warm place for 1 hour and then refrigerate overnight

Day 2: The Dough

Take the poolish out of the fridge an hour or two in advance and allow to reach room temperature.
Add the flours into a bowl with the remainder of the yeast to one side and the salt to the opposite side. Add the oil and water and loosely combine. Add the poolish and continue to combine into a ball.
Place the dough on to a lightly floured work surface and knead for 10 minutes. Put the dough back in a lightly oiled bowl, cover and allow to rise for 1 hour.
Take the dough out and knead a few times and then shape into an oblong loaf shape. Place on a board, slash a few markings with a lame, cover and allow to rise for 1 hour.
Pre-heat the oven to 200ºC. Transfer the dough to a baking tray and bake for 45 minutes

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