5 Grain Giant Loaf – Poilane Style*

The night before, prepare the solid dampfl. Mix the sourdough starter, flour and enough water with a spoon to form a firm ball of dough. Knead for about 3 min until all the flour is hydrated and all the ingredients are evenly distributed. Lightly oil a baking bowl and roll the dough in it to evenly coat the entire sides with a film of oil. Cover the baking bowl with plastic wrap.

Ferment at room temperature for 4-6 hours (Petra: just under 5 hours), until doubled in volume. Place in the refrigerator for one night.

Take the dough out of the refrigerator about 1 hour before making the actual dough. From the baking bowl onto the lightly floured surface shape and divide into 12 pieces with a dough card so it will come to room temperature more quickly.

Put the flour, salt and the pieces of the dampfl in the large baking bowl of a food processor form. Add the water and mix on low speed for 2 min until a soft but not sticky dough is formed. If necessary, add more flour or water. Then knead the dough on medium speed for about 8 min, the internal dough temperature should be 25-27 °C. Knead the dough briefly on a floured surface, then transfer it to a large oiled bowl, turn it inside out and cover with plastic wrap.

Leave to rise at room temperature for about 4 hours (P: just under 4 hours) until the dough has almost doubled in volume.

A very large baking bowl bezi

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