| 0.88 lb | Flour, all-purpose |
| 0.47 gram | Yeast |
| 0.88 lb | water |
| 1.76 lb | Poolish |
| 1.76 lb | Flour, all-purpose |
| 0.92 lb | water |
| 24.0 gram | salt |
| 4.32 gram | Yeast |
Make poolish the night before.
Mix ingredients on low for 3 minutes, then 2nd for 6 minutes. Put into dough box. Let ferment for 1 hour.
Fold on table, and return to dough box for 1 more hour.
Divide into 6 portions (.75# each) and form into balls. Let rest on dough board for 1/2 hour.
Shape and store on dough board with linen. Let rise for one hour.
Bake at 390 with steam for 10 minutes, let steam escape, and bake for another 13 minutes.