1 Dough 3 Loaves 2.0
About this recipe
This recipe is all about making three loaves of bread from one simple dough, and it's designed to be easier for beginners. Brian Lagerstrom's updated version of his popular recipe addresses common issues that home bakers faced, making it more accessible and reliable for everyone.
Using a pre-ferment called poolish adds flavor and improves the dough's structure, resulting in a better crust and overall texture. With clear instructions and a focus on using bread flour, this recipe aims to help you achieve great results without the stress.
Ingredient notes
- Use 250 grams of warm water (approx 86F/30C) for the dough.
- The recipe calls for 2 grams of instant yeast, which is about 2/3 tsp.
- To make the poolish, mix 150 grams of room temperature water, a tiny pinch of yeast (about 30-50 granules), and 150 grams of bread flour.
Tips from Brian Lagerstrom’s video
- Let the poolish ferment at room temperature for 4 to 24 hours for the best flavor and texture.
- Use a soaking wet hand to keep the dough in the bowl while mixing, which helps with hydration and prevents sticking.
- Perform strength-building folds during the fermentation process to develop gluten and improve dough structure.
Good to know
- How long does it take to make this bread?
- The total time for this recipe is 24 hours, which includes the fermentation of the poolish and the dough.
- What type of flour should I use?
- The recipe specifically uses bread flour for the dough, which is more absorbent and stronger than all-purpose flour.
- How do I know when the dough is ready to bake?
- The dough should double in size during fermentation, indicating it's ready to be shaped and baked.
No life story here — the video and the recipe are the whole point. All credit to Brian Lagerstrom: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a medium stainless steel bowl, measure 250 grams of warm water, 2 grams of instant yeast, and 300 grams of ripe poolish.
- 2
To make the poolish, mix 150 grams of room temperature water, a tiny pinch of yeast, and 150 grams of bread flour. Stir to combine and let ferment at room temperature for 4 to 24 hours.
- 3
Once the poolish is ready, mix it into the bowl with the warm water and yeast.
- 4
Add 12 grams of salt, 50 grams of whole wheat flour, and 400 grams of bread flour to the mixture.
- 5
Stir the mixture with a sturdy spoon until it forms a clod of partially hydrated flour.
- 6
Use a soaking wet hand to keep the dough in the bowl while mixing.
- 7
Cover the bowl with a lid and let the dough ferment for 2 hours, checking back in 30 minutes.
- 8
After 30 minutes, perform a strength-building fold by grabbing a piece of dough, stretching it, and folding it back into the bowl. Repeat this around the bowl about 7 times.
- 9
After the second fold, let the dough rest for another 30 minutes, then repeat the folding process again.
- 10
After the second fold, cover the bowl and let it ferment for another 60 minutes.
- 11
Once the dough has doubled in size, turn it out onto a floured cutting board and flatten it slightly, popping any air bubbles.
- 12
Cut the dough into two equal-sized rectangles and place them on a parchment-lined sheet tray to proof for 60 minutes.
- 13
Preheat the oven to 480°F (250°C).
- 14
After proofing, bake the loaves in the preheated oven for 20 minutes.
Heads up — we had to guess a little:
- The poolish ingredients were inferred based on the context of the recipe.
Credit where it’s due: this recipe was transcribed from Brian Lagerstrom’s original video on YouTube. Follow them there — it’s their dish.
Are you Brian Lagerstrom? Claim this page or ask us to take it down. Your call, always.
