- Jan 16, 2019
- 375
- 434
About two months ago, I started a thread asking for tips and tricks for making bread, and I received many responses, ideas and suggestions (Thank You all for taking the time to post!!) I finally had the time to put them to use and make my first try at a Poolish Bread.
The first step in any cook is gathering the necessary ingredients:
Did the first mix: This was covered and left on the counter over night.
I guess this is then called the Poolish (preferment). I mixed it until the flour was incorporated, but did not mix beyond that point. It was fairly sticky.
The next morning, I added the rest of the flour, water yeast and the salt, and let it set for a bit.
The recipe I used then said to fold over itself as you turn the bowl. Fold for about 5 or 10 minutes. Do this 3 times, letting it rest for about 20 minutes after each fold. Then let it rest for about 2 hours. Done....
Pour out onto a bread board and separate:
Then into to oven to bake at 475 degrees: I think next time I need another rise before I start baking, but I do not know if cast iron needs to be preheated before adding bread dough???
The finished product:
Fun and interesting bake. As I have said, every time I tried to make bread it tasted like flour and water. This was much better. Both the wife and I were pleased with the texture and flavor. Right out of the oven it was a little mild, but a couple hours later it was quite yummy.
Now, I did learn a few things along the way.
First, as you can see, I do not have the proper baking vessels. The dutch oven is a 12 qt which is far too big and the bread did not rise. It just kind of stayed in the shape it was in when I plopped it in. I think I need a 5qt pot for this bread. I do have one cast iron loaf pan I may try too. I did like the way the cast iron baked.
And I will never use this pot again for bread. (I was able to clean it up):
Second, parchment paper is a must.
Third, I need to get some proofing bowls/containers.
The dough was fairly sticky throughout the whole process and I did forget to lightly dust the cooking pots. The final product was nice and spongy/moist so I think it was the right mix of flour/water.
Overall, it was the BEST bread I ever made, and it is because of the tips and suggests I received here.
Now, off to Amazon to find some better baking equipment.
Mark
The first step in any cook is gathering the necessary ingredients:
Did the first mix: This was covered and left on the counter over night.
I guess this is then called the Poolish (preferment). I mixed it until the flour was incorporated, but did not mix beyond that point. It was fairly sticky.
The next morning, I added the rest of the flour, water yeast and the salt, and let it set for a bit.
The recipe I used then said to fold over itself as you turn the bowl. Fold for about 5 or 10 minutes. Do this 3 times, letting it rest for about 20 minutes after each fold. Then let it rest for about 2 hours. Done....
Pour out onto a bread board and separate:
Then into to oven to bake at 475 degrees: I think next time I need another rise before I start baking, but I do not know if cast iron needs to be preheated before adding bread dough???
The finished product:
Fun and interesting bake. As I have said, every time I tried to make bread it tasted like flour and water. This was much better. Both the wife and I were pleased with the texture and flavor. Right out of the oven it was a little mild, but a couple hours later it was quite yummy.
Now, I did learn a few things along the way.
First, as you can see, I do not have the proper baking vessels. The dutch oven is a 12 qt which is far too big and the bread did not rise. It just kind of stayed in the shape it was in when I plopped it in. I think I need a 5qt pot for this bread. I do have one cast iron loaf pan I may try too. I did like the way the cast iron baked.
And I will never use this pot again for bread. (I was able to clean it up):
Second, parchment paper is a must.
Third, I need to get some proofing bowls/containers.
The dough was fairly sticky throughout the whole process and I did forget to lightly dust the cooking pots. The final product was nice and spongy/moist so I think it was the right mix of flour/water.
Overall, it was the BEST bread I ever made, and it is because of the tips and suggests I received here.
Now, off to Amazon to find some better baking equipment.
Mark
