Wholemeal bread with poolish

The poolish is a liquid yeast, which is prepared before final dough, through the mixing of flour and water in equal quantities.
Only difficulty, the percentage of yeast to be used: not fixed but varies depending on the time for which is left to ferment the poolish.
I do rise without adding another yeast, but in this case the time must be very long: 8-12 hours.

 
Ingredients
for the poolish:

• 7.05 OZ (200 grams) of water
• 7.05 OZ (200 grams) of flour manitoba
• 1 teaspoon dry yeast powder slowly rising (or 7 gr. fresh yeast in cubes)

for the dough:

• 8.82 OZ (250 grams) of flour manitoba
• 8.82 OZ (250 grams) whole wheat flour
• 7.05 OZ (200 grams) of water
• 1 tablespoon extra virgin olive oil
• 1 tablespoon of salt

Time: 10 min + a night of rising + 2 hours
Oven: 450 °F  with a small bowl of water
Make the poolish: cliffs yeast in warm water for 5 minutes, put it into the mixer and mix it with the flour until the dough is sticky enough liquid. Cover with plastic wrap and let it sit all night, or at least 4 hours, to expand and fill with bubbles.

Fig. 1

Put in the mixer, or in a large bowl 200 ml of water, 1 tablespoon salt, 1 tablespoon extra virgin olive oil, 250 grams of flour and 250 of manitoba flour. Turn on the mixer with the hook on the program medium speed for 5 min or kneading with hands for 10 min.

Fig. 2

The dough should be soft but not sticky. If necessary, add flour if it is too sticky or water if too hard.
Let it rest in the bowl with a cup of water covered cloth covered for 2 hours.
Take the dough, give it a good punch, knead briefly and roll it out with a rolling pin and a little flour.
Put the dough in a baking tin, but it is steel. Let it rest for half an hour - an hour (fig.1).
After rush with water (fig.2).
Bake for 15/20 minutes with a bowl of water.

See the recipe in printable PDF