- Feb 21, 2023
- 169
- 155
So here's my Poolish bread recipe and how I make it. When I was making Sourdough bread was a 3 day process and lots of labor. I started making this loaf and ditched the starter with great results.
Poolish
150 G Water ( I prefer bottled spring water, but I have used tap water that I leave out at least 24 hours)
150 G Flour ( I use King Arthur)
Pinch of Instant Dry Yeast ( If you have to measure an 1/8 tsp)
Yeast goes in first then water, swirl it around to mix. Add the flour and quickly mix, it will look like a shaggy mess. My sweet spot is 12 hours left out on the counter.
Bread
All of the Poolish
285 G Water
3 G Instant dry yeast
A quick mix to incorporate the poolish.
350 G AP flour
50 G Whole Wheat flour
11 G Dry Malt Powder (optional but I really love the results)
12 G Salt ( I use fine sea salt)
Mix slowly until it comes together then on High until the dough pulls away from the bowl and has nice shiny surface. Using the C hook it was 8 minutes, with the spiral hook 4. I use my oven with the oven light on as my proofing box. At this point a do some stretch and folds and finish with 10-2 rounding motion.
30 minutes another stretch and fold and the 10-2 rounding
30 minutes repeat above
1 hour final bulk fermentation
Shaping
I use a 9 inch round banneton if using oval this recipe makes 2. I know everyone uses Rice flour to flour the banneton, I ran out so I tried corn starch ( winner winner chicken dinner).
I turn the dough out on a floured surface gently pull each side to the middle then lace like shoe laces flour the top and flip seam down. Using a dough scraper I round as best I can. When the top is nice and tight I scoop and flip into the banneton.
Preheat my oven with a Dutch Oven inside to 550. Final rise is 1 hour. I sprinkle corn meal on the dough and place a piece of parchment paper over the top. Gently flip the dough over. I spray with water and add toppings then score. Place the dough in the Dutch Oven and cover, return to oven and lower the temp to 485. 18 minutes later I remove the loaf from the Dutch Oven using the parchment as a sling and place directly on a rack. Lower the oven to 450. 18 minutes later turn the oven off. The bread is done when you like the crust color.
Joe
Poolish
150 G Water ( I prefer bottled spring water, but I have used tap water that I leave out at least 24 hours)
150 G Flour ( I use King Arthur)
Pinch of Instant Dry Yeast ( If you have to measure an 1/8 tsp)
Yeast goes in first then water, swirl it around to mix. Add the flour and quickly mix, it will look like a shaggy mess. My sweet spot is 12 hours left out on the counter.
Bread
All of the Poolish
285 G Water
3 G Instant dry yeast
A quick mix to incorporate the poolish.
350 G AP flour
50 G Whole Wheat flour
11 G Dry Malt Powder (optional but I really love the results)
12 G Salt ( I use fine sea salt)
Mix slowly until it comes together then on High until the dough pulls away from the bowl and has nice shiny surface. Using the C hook it was 8 minutes, with the spiral hook 4. I use my oven with the oven light on as my proofing box. At this point a do some stretch and folds and finish with 10-2 rounding motion.
30 minutes another stretch and fold and the 10-2 rounding
30 minutes repeat above
1 hour final bulk fermentation
Shaping
I use a 9 inch round banneton if using oval this recipe makes 2. I know everyone uses Rice flour to flour the banneton, I ran out so I tried corn starch ( winner winner chicken dinner).
I turn the dough out on a floured surface gently pull each side to the middle then lace like shoe laces flour the top and flip seam down. Using a dough scraper I round as best I can. When the top is nice and tight I scoop and flip into the banneton.
Preheat my oven with a Dutch Oven inside to 550. Final rise is 1 hour. I sprinkle corn meal on the dough and place a piece of parchment paper over the top. Gently flip the dough over. I spray with water and add toppings then score. Place the dough in the Dutch Oven and cover, return to oven and lower the temp to 485. 18 minutes later I remove the loaf from the Dutch Oven using the parchment as a sling and place directly on a rack. Lower the oven to 450. 18 minutes later turn the oven off. The bread is done when you like the crust color.
Joe