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Non Sourdough Starter

SWFLsmkr1

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Doing something different.

Non sourdough starter. Called Poolish

150g AP flour
150g Filtered or bottled water (room temp)
1 pinch of yeast
container with a lid.

Mix the poolish very good, cover

Let rise from 4-24 hours on counter.
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BBL
 

TulsaJeff

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Abi (my better half) does sourdough starters quite often and uses them for anything and everything.. they make awesome pancakes by the way.

I'll watch how this one goes for you with interest!
 

SWFLsmkr1

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Hope i dont overproof this one.

Mixed the poolish with 98* water 210g
stir together good.
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Mixed in my flour, yeast and salt. Mix good to hydrate the flour and let rest covered for 30 mins.
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First fold, cover and let reat another 30 mins.
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SWFLsmkr1

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Great results on this kettle bread.

Rolled into a large boule.
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Now in the well floured banneton for a final 45 min rise.
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In the pre heated dutch. I still gotta get this down good.
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Scored the top with scissors.
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Covered and in the kettle for 22 mins
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Rotate dutch and take the lid off for 18 mins
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All done looking and smelling good. Cool time
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Bottom turned out good.
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Looks good. Taste good.
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With some chimichurri for some friends.
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forktender

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A lot of bread and pizza guys swear by poolish I love the taste of sourdough so any recipe calling for poolish gets Luigi my sourdough buddy/ starter. Your bread looks awesome, one question don't you have a sharp knife or dough lame? :emoji_joy: :emoji_joy: :emoji_joy: :emoji_thumbsup:

One slice with the lame held at a 45* angle will help with your bread rise which will also open up the internal bread structure.
Dan :emoji_thumbsup:
 

SWFLsmkr1

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A lot of bread and pizza guys swear by poolish I love the taste of sourdough so any recipe calling for poolish gets Luigi my sourdough buddy/ starter. Your bread looks awesome, one question don't you have a sharp knife or dough lame? :emoji_joy: :emoji_joy: :emoji_joy: :emoji_thumbsup:

One slice with the lame held at a 45* angle will help with your bread rise which will also open up the internal bread structure.
Dan :emoji_thumbsup:
Cut dough or operate?
IMG_4419.JPG
 

forktender

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I never thought about using my Havalons as a lame.:emoji_thumbsup:
 
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