Volker Marecek
Executive Chef
Ingredients
Poolish
- 50g plain flour
- 2g instant yeast
- 50g water (room temperature)
Dough
- 360g water (room temperature)
- 12g salt (fine sea salt)
- 450g bread flour
methods
1. Make the poolish: mix flour, yeast, and water until smooth. Cover and leave for 3–4 hours until bubbly and aerated.
2. Add water to the poolish, then salt, then flour. Mix until a wet, sticky dough forms.
3. Cover and rest for 30 minutes.
4. Stretch and fold the dough. Repeat every 30 minutes, up to 4 times.
5. Bulk rise until doubled. Cover and refrigerate for 12–48 hours.
6. Tip dough onto a well-floured surface, divide gently, shape lightly, and rest for 2½ hours.
7. Bake at 220°C for 20–25 minutes until deeply golden. Cool before slicing.
Baker’s Tips
- This is a very wet dough — avoid adding too much flour. Use wet hands instead.
- Long cold fermentation improves flavour and structure.
- For extra oven spring, place a tray of hot water in the oven to create steam.
- Best baked on a preheated tray or baking steel if available.
- Use a digital scale for accuracy.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
