Method
In a large bowl add the remaining water, yeast, salt, oil and poolish.
Mix to combine.
Add the white and wholemeal flours and mix until no dry flour left.
Knead the dough using the stretch & fold method for 10 minutes
Desired dough temperature 24 – 25C (75 – 77F).
Cover and proof for 30 minutes.
Fold. Proof for 30 minutes.
Fold. Proof for 30 minutes.
Start preheating your oven to 230C (450F) fan off!
Divide and place on a floured towel.
Final proof 30 – 45 minutes.
Makes
4 rolls
Prep time
4 rolls
Ingredients List
For the Poolish (pre-ferment)
100g (3.5oz) strong white bread flour
100g (3.5oz) wholemeal flour
Pinch of yeast 200g
(7oz) water at around 20C (68F)
For the main dough
100g (3.5oz) stong white bread flour
100g (3.5oz) wholemeal flour 8g (0.3oz)
Salt 3g (0.1oz)
Dry yeast or 3x the amount of fresh yeast 15g (0.5oz)
Olive oil 100g (3.5oz)
Water at around 20C (68F)
Ciabatta Wholemeal
