1 Dough 3 Loaves 2.0 (I Made My Best Bread Recipe Even Easier)

Summary by Krater

The host demonstrates an improved version 2.0 recipe for making three different loaves of bread from a single batch of dough, using a poolish pre-ferment and bread flour.

From the video

Answers: How do I make three different loaves of bread from one batch of dough?

• bread making
• poolish pre-ferment
• bread flour hydration
• dough shaping
• baking bread in a dutch oven

Ingredients

• 250 g warm water
• 2 g instant yeast
• 300 g ripe poolish
• 150 g room temp water
• tiny pinch yeast
• 150 g bread flour
• 12 g salt
• 50 g whole wheat flour
• 400 g bread flour
• semolina flour

What it concludes

• Switching from all-purpose flour to bread flour with 12 to 13% protein makes the dough stronger, more absorbent, and easier to handle for home bakers.
• Using a poolish pre-ferment significantly increases bread flavor and enables better crust browning in the oven.
• Baking bread inside a sealed Dutch oven creates a steam-rich environment that produces a thick, well-set, crispy crust.