Prepare poolish a day in advance by mixing ingredients to light development (about 1 minute) and then place into a container to ferment overnight for 18 hours. Aim for a temperature of 26°C (79°F)
When poolish is ready, combine with flour, salt, Saf-Pro Croustillis or Saf-Pro Ibis Green, malt, yeast and water into a mixer. Blend together on your mixer’s first speed for 4 minutes, and then for an additional 6 minutes on your mixer’s second speed, until fully developed. Add rice, cherry tomatoes and chili flakes and mix until combined. While mixing, maintain dough temperature at 78°F (26°C). Once the dough is prepared, let rest for 1 hour, with a fold after the first 30 minutes.
Next, divide dough into 8.8 oz (250 g) portions. Shape into squares and roll up, placing seam-side down on a baker’s couche. Proof for 1 hour in a cover rack at room temperature.
To bake, place into a preheated oven at 465°F (240°C) with the seam-side up. Bake with steam (if available) for 30 minutes. Remove from oven when golden brown and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.