Basically all you do is mix all the flour and water and allow to rest 40 minutes. During that time the enzymes break down whatever it is they breakdown and cause gluten to form.
What I do is mix the preferment (in my case the poolish) with the remaining flour, water and yeast. Allow to set 40 minutes and then knead about 10 seconds. Place the dough in a bowl and allow to double or triple in size. Then, use 1-3 French Fold sessions prior to final shaping and proofing.
French folding is described at the fresh loaf, also. |