Instructions: Starter:
Combine all poolish ingredients, mixing just till a cohesive dough forms. Allow the dough to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles.

Dough:
Add the water to the poolish, and mix till smooth. Add the flour, yeast and salt, and knead the dough till its fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you dont want to develop it fully during the kneading process.) Place the dough in a lightly greased bowl, cover, and allow the dough to rise, at room temperature, for 1 1/2 hours. To help develop the gluten and distribute the yeasts food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over. Divide dough in thirds, and roll each third into a 20-inch-long rope. Braid ropes. Set braid on a lightly greased baking sheet, cover and let rise 1 to 1 1/2 hours, until just puffy. Gently brush braid with beaten egg white and sprinkle with sesame seeds. Bake bread in a preheated 425 F oven for 25 to 35 minutes. Cool on a wire rack.

Yield: 1 loaf

NOTES : I made this for a recent Dinner party, it was great, and soft inside..and then the kids loved the left overs for a French Toast Breakfast.

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