Bread, bread the musical....bread...

Poolish pre-fermet sponge. Made on Monday, let sit for 2 days.

Slipper dough-
6 c bread flour ( unbleached)
2 1/4 c poolish sponge
1 1/4 tsp malt powder or brown sugar
3 tsp salt
1 1/2 c room temp water
1/4 tsp instant yeast

mix with paddle for 1 minute on low, 2 minutes on med.
mix with dough hook for 7 minutes.
place in a bowl to rise ( it won't rise much) for 3 hours at room temp. cover tightly and let sit overnight. ( can sit for 2 days)
The next day, divide the dough into 4 parts ( make sure your hands and surfaces are well floured- this dough can get sticky!)
and let rise at room temp for 4 hours.

I will bake it today.

Added 9:46 pm same day-
Preheat the oven to 500 degrees.
Brush your loaves with a little olive oil ( I put sliced garlic and pepper in my oil the night before for flavor)
put in the oven for 10 minutes at 500. urn the oven down to 425 and let bake for 30 minutes.
Turn the oven off and open the door. L
Leave bread inside for another 10-15 minutes.

Let the bread cool for up to 2 hours before cutting and eating.