Rye Sandwich Bread With Poolish

FOR POOLISH

Step 1: Mix poolish ingredients

Step 2: Cover and rest on counter for 2 hours or into fridge overnight)

FOR DOUGH

Step 3: Scrape the poolish into a large bowl and add the warm water and oil and mix well.

Step 4: Add the flour, sugar and mix into a shaggy dough.

Step 5: Cover and let rest for 20 minutes.

Step 6: Sprinkle the yeast over the dough.

Step 7: Dissolve the salt into a small amount of water and add to the dough.

Step 8: With wet hands, work the liquid, salt and yeast throughout the dough while in the bowl. Knead the dough in the bowl for 5 minutes.

Step 9: Cover the bowl and let rest for 20 minutes.

Step 10: Tip the dough onto an oiled counter and stretch into a rectangle. Fold the dough letter style, north to south and south to north. Do the same stretch and fold east to west and west to east. Cover and rest for 20 minutes.

Step 11: Repeat the stretch, fold, and rest procedure two more times or until the dough is smooth.

Step 12: Place the dough into a clear, straight sided container and mark the level.

Step 13: Cover and let the dough rise until twice its original volume.

Step 14: Remove a 35 g sample and divide the dough into two loaves. Either make freestanding loaves or place into loaf pans. Roll the sample into a ball and place into a small, straight sided glass like a juice glass. Mark the level. Cover all the loaves with plastic film.

Step 15: Preheat the oven to 375F.

Step 16: When the dough has risen 1.5 times its original volume, place the loaves into the oven and bake for 20 minutes.

Step 17: Rotate the loaves and bake until 200 F to 210 F internal temperature.

Step 18: If loaves darken early, cover loosely with foil and finish baking.