SHOPPING LIST: Cooking Skills: Bread 2, Chapter 1 (Pre-ferments)

Strong white bread flour (about 3 kg across the recipes and experiments), fast-action dried yeast, fine salt and semolina. Digital scales (to the gram: the poolish quantities are small), a large bowl with a cover, a 900 g loaf tin and a baking tray.

A loaf with old dough
[ ] 150 g old dough (a plain dough made with flour, water, yeast and salt, from Cooking Skills: Bread 1, chapter 1 or 2)
[ ] 400 g strong white bread flour
[ ] 1 tsp fast-action dried yeast (about 1 tsp)
[ ] 8 g fine salt
[ ] 280 ml lukewarm water

A poolish white loaf
[ ] 200 g strong white bread flour (for the poolish)
[ ] 200 ml cool water (for the poolish)
[ ] a pinch fast-action dried yeast (a good pinch, for the poolish)
[ ] 300 g strong white bread flour (for the dough)
[ ] 8 g fine salt
[ ] 130 ml lukewarm water
[ ] ½ tsp fast-action dried yeast (for the dough)

A biga loaf
[ ] 250 g strong white bread flour (for the biga)
[ ] 125 ml cool water (for the biga)
[ ] ¼ tsp fast-action dried yeast (for the biga)
[ ] 250 g strong white bread flour (for the dough)
[ ] 10 g fine salt
[ ] 250 ml lukewarm water
[ ] ¼ tsp fast-action dried yeast (for the dough)

Poolish baguette-style sticks
[ ] 150 g strong white bread flour (for the poolish)
[ ] 150 ml cool water (for the poolish)
[ ] a pinch fast-action dried yeast (a pinch, for the poolish)
[ ] 350 g strong white bread flour (for the dough)
[ ] 10 g fine salt
[ ] 190 ml lukewarm water
[ ] ½ tsp fast-action dried yeast (for the dough)
[ ] 1 tbsp semolina or flour for the tray

For the experiments
[ ] Extra flour and yeast for small test batches
[ ] Small bowls or jars for the poolish age test