Poolish

water • active sourdough starter or poolish (50g flour + 50g water + pinch yeast, rested overnight) • 00 flour • whole wheat flour • bolted (sifted whole wheat) flour • salt • olive oil • (Optional for low-temp ovens) 6–7g sugar • San Marzano Tomatoes • Whole Milk Full Fat Mozzarella • Fresh Mozzarella Cheese • Rice flour (for dusting and launch prep) •

bread flour • water • dry yeast • All the Poolish • Bread Flour • Water • Dry Yeast • Salt • Sugar • San Marzano tomatoes pureed • Salt to taste • Dried oregano (a few pinches) •

All Purpose Flour • Water (80-90°F) • active dry yeast • Water (80-90°F) • Active Dry Yeast • All Purpose Flour • Whole Wheat Flour • Kosher Salt

bread flour • whole milk • condensed milk • granulated sugar • yeast • bread flour • sugar • whole milk • heavy cream (can be replaced with whole milk) • butter • salt

Poolish: • Water • Honey • dry yeast • tipo 00 flour • Manitoba flour (or bread flour) • water • salt • tipo 00 flour

00 Pizza Flour (Poolish) • cold Water (Poolish) • Honey (Poolish) • Instant dry yeast (Poolish) • cold Water • Kosher Salt • 00 Pizza Flour • Olive Oil

plain flour • water • active dry yeast • plain flour • very strong white flour • salt • water • sourdough starter

SOURDOUGH PRE-DOUGH: • Rye flour • water (slightly less than 1/2 cup) • sourdough starter/mother (12 g) • POOLISH PRE-DOUGH: • whole wheat or whole grain spelt flour • water (slightly less than 1/2 cup) • active dry yeast • MAIN DOUGH: • each Finished sourdough + poolish from above • bread flour • dark beer or brown ale (1/2 cup) •

1050 Wheat Flour • Luke Warm Water • Fresh Yeast • 1050 Wheat Flour • Water • Salt • Onion/Nigella Seeds

White Bread Flour • Ice Water • active dry yeast

Water 水 • Flour 面粉 • Dry yeast 干酵母 • Flour 面粉 • Sugar 糖 • Salt 盐 • Yeast 酵母 • Milk powder 奶粉 • Egg 鸡蛋 • Water 水 • Butter 黄油 • Onion 洋葱 •

Cool water • Instant or active dry yeast • All-purpose flour • Instant yeast • All-purpose flour • Wheat Flour • Sugar • Salt • Water • Olive oil

For the pre-ferment 150g rye starter 280g cold water 100g rye flour • For the dough 350g white bread flour 100g wholemeal flour 50g rye flour 12g salt 10g caraway seeds 15g coriander seeds 60g molasses 40g dark cocoa powder 300g cold water

or roughly 1 cup of flour • warm water • small pinch (1/8th teaspoon) yeast • water • or 1/2 tsp yeast • All of the poolish • all-purpose flour • whole wheat flour • kosher/sea salt

bread flour • water • yeast • bread flour • whipping cream • sugar • condensed milk • salt • yeast • cold water • milk • butter •

rye flour, • warm water, • fast action yeast • All of the poolish ferment, • rye flour, • strong bread flour, • good quality coffee, • caraway seeds, • water, • fast action yeast, • salt • rectangular bread tin

strong white flour • lukewarm water • dried yeast • strong white flour • lukewarm water • rye flour (or strong white flour) • salt • olives, green or black or a mixture • olive oil • mixed herbs

rye flour, • warm water, • dry yeast, • All of the poolish ferment, • rye flour, • strong white bread flour, • good ground coffee, • caraway seeds, • water, • finely chopped soft dried apricots, • roughly chopped walnuts, • salt, •

Strong Flour • Water • Yeast • All the pre ferment • Strong Flour • Water (Room Temperature) • Dried Yeast • Salt

Poolish • All-purpose flour • instant yeast • water • Dough • All-purpose flour • Salt • water • olive oil • flour to sprinkle

SOURDOUGH • rye flour • rye sourdough starter • water (100 ml) • POOLISH • bread flour • dry yeast • water (175 ml) • COOKED WHEAT BERRIES • wheat berries • water • MAIN DOUGH •