Ingredients
Scrap Dough
1/4 teaspoon active dry yeast
1/2 cup lukewarm water
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt
Poolish
1/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
2/3 cup lukewarm water
Actual Dough
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Scrap Dough. Mixing: On the evening before you plan to bake the bread: In a small glass bowl, mix the yeast in 1/2 c lukewarm water (do the baby's bottle test on your wrist) and make sure that it bubbles (about 10 minutes). In a medium size bowl, mix flour, salt and 1/3 c of the yeasted water (reserve the extra for the Poolish). Kneading and Fermenting: Without adding extra flour, knead until smooth (about 5 minutes). Cover the scrap dough tightly with plastic. Leave to ferment at room temperature for about 3 hours, then refrigerate until the next morning. Poolish. Mixing: On the same evening before you plan to bake the bread: Put the flour in another medium size bowl. Add 1 Tbsp of the yeasted water from the Scrap Dough ingredients to 2/3 c lukewarm water and beat. This will be quite sloppy. Fermenting: Cover the bowl with plastic and ferment in refrigerator until the next morning. Actual Dough. Mixing: In the morning of the day you plan to bake the bread: In a small glass bowl, mix the yeast in 2 Tbsp lukewarm water (do the baby's bottle test on your wrist) and make sure that it bubbles (about 10 minutes). Put the flour in a large bowl. Pour the water into the fermented Poolish and stir it around a bit. Along with the yeasted water, pour the Poolish water into the large bowl with flour. Using a wooden spoon, mix until it is just combined. Knead it a few times to combine well. Cover with plastic and let it rest (Glezer uses the term"autolyse" for this) for about 20 minutes. Break the scrap dough up into smaller pieces. Add it with the salt to the rested dough. Turn the dough out of the bowl onto an unfloured work surface. Wash and dry the bowl. Kneading: Without adding extra flour, knead the dough until it is silky (about 10 minutes). Let your dough scraper (a spatula works) be your friend if the dough is sticking to the board. The dough should be soft and smooth. If it feels too stiff during mixing, add 1 or 2 Tbsp water. Proofing: Put the dough in the large bowl
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces