Country Loaf [Poolish Method]

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Ingredients & Process:

Poolish:
2g Dry Yeast
2g Sugar
80g Water (115F)
75g Whole Wheat Flour
Let prove 8-12 hours

Dough:
425g Bread Flour
4g Salt
230g Warm Water (90F)
Poolish
Knead for 5-8 mins
Prove 8-12 hours
Shape & second prove for 1-2 hours
Bake at 435F for 40-50 mins

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