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) •
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) •
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
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