Overnight Starter for 3 Batches of Bread
Ingredients
• 6 cups bread flour
• 11⁄2 tsp fine sea salt
• 11⁄2 tsp instant yeast
• 21⁄2 cups tepid water
• 1 tbsp oil
European breads are frequently made with an overnight starter, called a poolish or biga. This way of developing dough — which I learned from Peter Reinhart, of The Bread Baker’s Apprentice.
