French countryside with poolish

Every year on 16^th of October it's time for Zorra's World Bread Day. 

This year I want to honor my bread with soup. I've seen it often but never done it myself. It looks so good to eat the bowl too and it was! Especially when you know the bowl is delicious bread.

I haven't had time to start my dried sourdough since we came back from the Netherlands so this bread is made with instant yeast. I made a nice broccoli soup for this bread. It goes very well together. And with some nice cheese it will be even better.

Enjoy your meal like we did! 

This is what I used and did:
Poolish:
240 gr lukewarm water
2gr dry yeast
200 gr flour

20 gr wheatbran
20 gr ryeflour

Dough:
the poolish
200 gr lukewarm water
2 gr dry yeast
500 gram flour
14 gr salt

Poolish:
The evening before you make the poolish. Mix flour, yeast and water. Cover up and leave on room temperature for 8 – 16 hours.

Dough:
Mix the flour, yeast, poolish and water in the bowl of the mixer. Use the dough hook and knead for 5 minutes. Add the salt and mix another 5 minutes. The dough is smooth and comes off the bowl.

Transfer the dough to a lightly oiled container. Cover and ferment at room temperature for 1 hour. Fold after 30 minutes and leave the dough to rise for another 30 minutes.

Turn the dough into a well-floured counter. Form the dough into 2 loose balls and leave for 10 minutes to rest. Form into firmer balls and proof for 45 minutes or until the size increased 50%.

In the meantime pre-head the oven at 230º C. You need to steam, prepare for this. I use an old cake form with stones.

Transfer the loaves to the parchment. Score them with a circle for the lid of the bowl.

Place the loaves into the oven and pour hot boiling water on the stones. Close the oven door quickly.

Bake with steam for 13 minutes and 22 without steam until they are nicely brown colored.

Cool completely on a wire rack.

Open the lid of the bowl of bread and fill it with the warm/hot soup just before you serve it.