February 7, 2017 - 3:10pm
Poolish bread
Poolish bread.
Poolish 8 hours
White wheat flour 300 g
Water 300 g
Yeast 6 g
White wheat flour 300 g
Water 120 g
Yeast 6 g
Salt 12 g
Light and good flavor
Happy baking
Gaetano
Share
Poolish bread.
Poolish 8 hours
White wheat flour 300 g
Water 300 g
Yeast 6 g
White wheat flour 300 g
Water 120 g
Yeast 6 g
Salt 12 g
Light and good flavor
Happy baking
Gaetano
Looks like it has a crispy crust and a super tender crumb. Well done!
Thanks @Danni3ll3
Now, replace the water in your poolish with beer, and you've got something even better! :)
Thanks I will follow your advice.
Gaetano
Can't wait to see the beer version. I've baked with beer before but only in rye breads, and I really enjoyed the flavour.
Happy baking Gaetano.
Ru
Grazie Ru. Then I have to dedicate a bread to beer :-)
How's the pizza? I quarrel with oven does not cook :-)
Gaetano
That looks so good! I've recently made poolish bread using Richard Bertinet's recipe but his quantities are massive and make far too much Doug for me to handle. So I'm intrigued to understand your recipe so I can give it a go. Is the first half of your ingredients liSt to make the poolish and the second half of the list what you add after 6 hours, then progressing on with the standard knead, rest, prove and bake?
Thanks in advance. It's a great loaf!
after 6 hours you add poolish to the rest of the dough. I recommend using the poolish when it collapsed in the middle, they can take 6 hours or more...
Use the polish at the right time makes all the difference in this bread.
Thanks, happy baking.
Gaetano
Thank you Gaetano!
May I ask...
How hot and for how long?
How long to prove after kneading?
Thanks
Chris