Recipe: Tasty Poolish bread

Recipe: Tasty Poolish bread Delicious, fresh and tasty.

Poolish bread. What is Poolish in bread making? Poolish is a type of preferment that is added to yeast based dough's. Poolish also named as sponge dough or liquid sponge gives the dough strength while improving the dough's extensibilty during process and optimizing the dough's volume. stability and tolerance.

POOLISH Mix all the ingredients together.

Cover and leave at room temperature until ripe.

The fermentation time depends on how much yeast you are adding, and the ambient temperature.

You can cook Poolish bread using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Poolish bread

1. It’s of For the Poolish (Starter).

2. It’s of Cool water.

3. It’s of Instant or active dry yeast.

4. Prepare of All-purpose flour.

5. It’s of For the Dough.

6. You need of Instant yeast.

7. You need of All-purpose flour.

8. You need of Wheat Flour.

9. It’s of Sugar.

10. It’s of Salt.

11. Prepare of Water.

12. It’s of Olive oil.

Poolish is a highly fluid yeast-cultured dough.

It's a type of pre-ferment traditionally used in the production of French bakery products.

A Poolish resembles a sponge for the sponge and dough system but is fermented much longer and uses a much higher hydration than a plastic sponge.

The poolish (or starter), made the night before, gives the bread its excellent texture and flavor; while not difficult to make, this bread does take some time, so plan accordingly.

Poolish bread step by step

1. Instructions To make the starter: Mix water and 1/8 teaspoon yeast. Add the flour, stirring till the flour is fully incorporated. Refer the pic to see how will it look.

2. Cover and let It rest at room temperature for about 8 to 12 hours; the starter will be bubbly.refer the pic to see how it will look when bubbly..

3. Now for making the dough

Add the ingredients mentioned above for the dough in this starter bowl..

1. Add in batches and mix with spatula

Now take the dough on a clean platform and knead it with stretch and fold method. Knead for good 15-20 min..

1. Grease a bowl nicely and place the dough greasing it on the top too.

2. Now cover the bowl nicely with a cling film and keep it in the fridge for 8 hours or overnight.

3. In the morning take it out Let it be to the normal room temperature.

Now again out it on the clean platform and punch the air. Fold it in the shape you want.

1. Now place it in the greased bread baking tin for 45-60 minutes for the second rise.

2. Preheat the oven at 220 degrees

Bake the bread for 20-25 minutes or till done.

1. Take it out and jet it cool completely Cut the slices and enjoy.

2. Note :-before keeping it for baking I applied a handful of flax seeds and white sesame seeds on the top..

Like any loaf made without fat, these become stale very quickly.

In addition, this bread freezes and thaws great so if you can't eat it then the freezer it is!

Homemade Pita Bread Recipe; Homemade White Bread; Naan Country Artisan Loaf I just bought Ken Forkish's bread book and did my first try on poolish white bread.

Bread made with starters like poolish and biga also tends to keep better, compared to bread made from straight doughs.

If you are working with pre-fermented doughs like poolish or biga make sure not to 'over ripe' your pre-ferment.