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1
Place the water in a large mixing bowl.
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2
Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl along with the yeast.
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3
Stir until fairly dissolved.
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4
Stir in the flour, wheat germ and salt and stir until combined.
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5
Continue stirring for 5 minutes.
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6
Cover the bowl and let sit for 20 minutes.
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7
Turn the dough out onto a lightly floured surface.
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8
Gently fold the dough in half lengthwise and then fold it in half again crosswise.
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9
Return the dough to the bowl with its smooth side up.
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10
Repeat the folding process 2 more times over the next 40 minutes.
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11
After the last turning, let the dough rest for 20 to 30 more minutes.
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12
Gently turn the dough out onto a lightly floured surface.
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13
Loosely form it into a square on the table, taking care not to deflate it.
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14
Using a knife or bench scraper, cut the dough into 4 equal squares.
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15
Gently move the pieces to a sheet pan lined with a well-floured heavy tea towel, and cover loosely with plastic wrap.
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16
Let rest until the dough just holds the imprint of your finger when you press it gently, 1 to 1 1/2 hours.
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17
Preheat oven to 450 degrees and have a plant sprayer full of fresh water ready.
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18
Very gently transfer the dough pieces to 2 sheet pans lined with parchment paper, putting the side of the dough that came in contact with the floured tea towel up and leaving plenty of space between the pieces.
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19
When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door.
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20
Spray the oven (not the bread) again 3 more times during the first 5 minutes of baking.
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21
Bake until the bread is golden brown and sounds hollow in the center when tapped, 15 to 20 minutes more.
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22
Remove the loaves from the oven and cool them on a wire rack.
