Overnight Rustic Boule with Poolish

Step 1

The night before, mix the poolish

Step 2

When the poolish is ready (it should be bubbly and smell yeast-y, if in doubt try the float test), combine with the remaining water and yeast, mix to combine

Step 3

Add in the remaining flour and salt, mix to combine into a shaggy wet dough forms and no dry flour remains

Step 4

Cover with plastic or a tea towel and let rest for 30 minutes

Step 5

Stretch and fold the dough (check out the video link in then notes for an example from Forkish)

Step 6

Let rest another 30 minutes, then stretch and fold again

Step 7

Let rest for 60 minutes

Step 8

Remove dough from bowl onto lightly floured work surface

Step 9

Go around and stretch and pull the sides to the middle to shape into a ball

Step 10

Place in well floured proofing basket or bowl for another 30-60 minutes

Step 11

Preheat oven, with Dutch oven inside if using, to 500 degrees

Step 12

Move final proofed loaf into the Dutch oven (I like to use a parchment sling)

Step 13

Bake covered for 20 minutes then remove Dutch oven lid and bake another 20-30 minutes until dark brown

Step 14

Cool completely