Uploaded March 2012 | Updated September 2026, 2 weeks ago
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap and fold, stretch and fold, the tension pull used during final forming, and baking the bread in a cast iron dutch oven to replicate a crackly crust and deep color, one of the main attributes that makes hearth breads so desirable.
The basic formulation, based on the baker's percentage is as follows:
*70% Hydration
*2% Salt
Recipe Used In This Video
* 275g Warm Water
* 500g Poolish Sourdough Starter
* 400g Bread Flour
* 100g Whole Wheat Flour
* 15g Salt
For further information you can check out this episode's show notes at: stellaculinary.com/sb4
Original video that demonstrates how to make a poolish sourdough starter can be found at: stellaculinary.com/sb3
This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter. The highlighted techniques in this video are the slap and fold, stretch and fold, the tension pull used during final forming, and baking the bread in a cast iron dutch oven to replicate a crackly crust and deep color, one of the main attributes that makes hearth breads so desirable.
The basic formulation, based on the baker's percentage is as follows:
*70% Hydration
*2% Salt
Recipe Used In This Video
* 275g Warm Water
* 500g Poolish Sourdough Starter
* 400g Bread Flour
* 100g Whole Wheat Flour
* 15g Salt
For further information you can check out this episode's show notes at: stellaculinary.com/sb4
Original video that demonstrates how to make a poolish sourdough starter can be found at: stellaculinary.com/sb3
