White bread with poolish

I'm starting to, slowly but steady approach sourdough bread baking. This bread is made with a poolish, a sponge that triggers fermentation of the dough. I've been a bit bad at taking care of sourdoughs that I've started before, and therefore I hesitate a little bit for it. But a poolish is a good enough replacement.

I think that bread is allowed to take time for themselves to really obtain all the flavour that a good bread can get  but there is not always time to have a dough started and have to wait 2-3 days before you get to taste it. A poolish, you can get started in the morning and bake the bread in the afternoon / evening.

White bread with poolish
In the morning:
5 g yeast
1 1/4 cups lukewarm water
a bit more than 2 cups of flour
In the evening:
8 g of yeast
1 ½ cups lukewarm water
5 cups flour
1 tablespoon salt

To do this:
1. In the morning: Mix ingredients in a bowl. Cover with plastic and let stand for the day until it is full of bubbles.
2. In the evening: Dissolve the yeast in the water. Add flour and salt and work together the poolish to a smooth dough. Cover with plastic and let rest for 1 hour. Bake 2 loaves and place on a baking sheet. Let the loaves ferment under baking sheets for 1 hour. Preheat the oven to 250 degrees celsius and spray a little water in the oven before putting the loaves in. Place the loaves in the oven and reduce the heat to 200 degrees after 10 minutes. Bake another 30 minutes, or until it sounds muffled when you tap on the bottom of the bread.

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