🌾 Yeasted Version — Poolish Method
An overnight poolish gives this yeasted pretzel loaf the flavor depth of a long ferment. Boiled in baking soda water and finished with butter and Maldon salt. For Academy bakers without an active starter — same crust, faster path.
Method
1. Make the Poolish (Night Before)
Whisk 200g bread flour, 200g water, and 0.5g instant yeast in a medium bowl. Cover. Rest 12–14 hours at 68–72°F until bubbly, doubled, with a slightly receding dome.
2. Mix Final Dough (30 min rest)
Whisk poolish with 230g room-temp water. Add 225g KA bread flour, 225g Kirkland AP, and 3g instant yeast. Mix until shaggy. Rest 30 min. Add 15g salt; dimple in and Rubaud-mix 2–3 min.
3. Build Strength
Two sets of stretch-and-folds, 30 min apart. Yeasted dough builds strength faster than sourdough — less folding needed.
4. Bulk Fermentation (1.5–2.5 hr)
Cover and let rise at 72–75°F until 75% increase in volume. Mark the bowl with tape. Pull at 75%, not full double — overproofed dough won't survive the boil.
5. Pre-shape, Shape, Cold Retard
Pre-shape, rest 15 min. Laminate, shape into a tight boule. Into a floured banneton seam-side up. Refrigerate 8–12 hours. Same-day option: proof 45–60 min, then chill 1 hour minimum.
⚠️ The Alkaline Bath — Move Carefully
Boiling baking soda water will bleach fabric and irritate skin. Wear long sleeves, keep a towel nearby, and clear the kitchen of kids and pets for this step.
6. The Bath (60 sec total)
Boil 5 qt water. Preheat Dutch oven (lid on) at 450°F for 30+ min. Slowly add ½ cup baking soda — let foam settle. Score the chilled loaf, lower in on parchment. Boil 30 sec per side. Lift out.
7. Bake (55–60 min covered)
Drop 4-5 ice cubes around the parchment liner in the preheated Dutch oven (not under the loaf). Lower the boiled loaf on its bread sling onto the liner. Cover. Bake 30 min, rotate 180°, continue covered another 25 min until 205–210°F internal. Don't trust color — verify with a thermometer.
8. Butter and Salt the Crust
Pull onto a wire rack. Brush hot loaf with melted butter. Sprinkle Maldon flake salt while butter is still wet. Cool 1 hour minimum before slicing.
Ingredients
The Poolish (Night Before)
200gKing Arthur bread flour
200gwater (room temp)
0.5ginstant yeast (⅛ tsp)
The Final Dough
allof the poolish above
230gwater (room temp)
225gKing Arthur bread flour
225gKirkland all-purpose flour
15gfine sea salt
3ginstant yeast (1 tsp)
The Bath
4.7Lwater (5 quarts)
120gbaking soda (½ cup)
The Finish
28gunsalted butter, melted (2 tbsp)
3gMaldon flake sea salt (1 tsp)
Baker's Math
Total Flour650g
Hydration66%
Salt2.3%
Yeast0.5%
Storage
Room Temp: 2–3 days, paper bag or cloth.
Fridge: Not recommended — softens crust.
Freezer: Up to 3 months. Slice first.
Refresh: Toast slices, or warm whole loaf at 350°F for 8–10 min.
Nutrition (per slice, 70g)
Calories175
Carbs33g
Protein5g
Fat2g
Fiber1g
Sodium510mg
FAQ
Poolish smells alcoholic — ruined?
Overfermented but usable. Use within 1–2 hours, reduce bulk to 1 hour. If it smells like nail polish remover, start over.
Active dry yeast instead of instant?
Same weight. Bloom in a few tablespoons of warm water (105°F) for 5 min before adding to the dough. Poolish doesn't need blooming — long ferment activates it.
Can I skip the poolish?
You can, but you lose the flavor depth. Use 5g yeast (1½ tsp), 650g flour, 430g water. Bulk runs 1–1.5 hours, flavor will be flatter.