Oh noes! Is your bread missing? Well, somebody might have stolen it - as this is definitely the most delicious sandwich bread that you can make. Good news - you can easily bake another one by following this no-knead step by step recipe with all the important details. Furthermore by mastering how to use a poolish you can enhance every subsequent bread or pizza that you are making.

Ingredients for the dough:
- 400 grams of flour
- 280 grams of water (70%)
- 8 grams of salt (2%)

Ingredients for the poolish:
- 40 grams of flour
- 40 grams of water
- 1 gram of dry yeast or 4 grams of fresh yeast

Instructions:

1. Prepare the poolish (40 grams of flour, 40 grams of water, 1 gram of dry yeast or fresh yeast)
2. Set up the dough for the autolyse
3. In the morning mix all the ingredients. Add the salt.
4. Extract a small dough sample
5. Wait until the dough sample doubled in size
6. Shape the bread
7. Proof the bread until the finger poke test passes
8. Freeze the dough for 30 minutes
9. Place the dough in a preheated oven at 230°C until the core temperature reaches 95°C. Make sure to add a lot of steam to your oven. This will roughly take 30-50 minutes depending on your oven.

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

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Support me/Merchandise:
Get my starter Bread Pitt: https://thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies

Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-t...
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

Chapters:
0:00 Intro
1:10 The full process
2:35 How to make a Poolish
4:16 Making the sandwich bread dough
6:19 The dough the next morning
7:02 Mixing salt and poolish
8:12 Extracting fermentation sample
9:50 Dough is ready to be shaped
10:17 Preshaping the dough
11:42 Preparing the loaf pan
12:19 Shaping the dough
15:18 Proofing the dough
16:43 How to bake a sandwich bread
19:43 The final result