I use my sourdough starter for almost all the bread I bake. Sometimes I combine my sourdough starter and yeast, like my sandwich bread with cheese and sesame oil.
I was reminded of this the other day when I read about something completely different. It was an article about fresh or dried herbs for cooking. They interviewed someone who claimed that only fresh herbs were acceptable. Everything else tasted like hay.
Even if I grow my own herbs in the garden, I realize that not everybody has that opportunity. And buying fresh herbs every day can be quite costly.
Ciabatta Bread: The Recipe For Making It At Home
There are a lot of people out there that don’t understand all this fuss about sourdough bread. Some doesn’t even like it.
Poolish is a preferment where you mix one part flour and one part water with a small amount of commercial yeast, resulting in a fairly wet sponge that is left to ferment for 6 to 16 hours. The fermentation time depends on how much yeast you are adding, and the ambient temperature.
Longer fermentation time adds more flavor and gives the bread a better texture. There is no other way. At least none that I know of.
Crusty Artisan Bread
But if you mix the Poolish in the evening before you go to bead, it can be ready to bake within the morning. Besides, mixing a Poolish is not more complicated than mixing pancake batter so I would say it’s a no-brainer.
A few minutes before you go to bead, and you will be rewarded with bread, full of flavor and a chewier crust.
I have used wheat flour with a protein content of 11.5% in this recipe. You can, of course, change some of the flour against whole wheat or even rye if you want. Just remember to adjust the water amount, as whole wheat and rye flour absorb more water than wheat flour.
Gluten Free Artisan Bread Boule Recipe
I have used fresh yeast in this recipe because I ‘m used to that. But you can use instant dry yeast or active dry yeast if you are more comfortable with that.
If you prefer dry instant yeast, the required amount is 1/3 of the fresh yeast, and for dry active yeast, it’s 1/2. That means about 0.3 gram instant dry yeast and 0.5-gram dry active yeast for one gram fresh yeast.
But how much is 0.3 gram of dry instant yeast? Most kitchen scales start measuring at 1 gram so it can be a challenge to find out.
Baking With Poolish For Tastier Bread
One way is to measure up 1 gram, divide it into three equal parts, and then remove two of them. I admit that this method is a bit rough, but you will come pretty close to the target.
Dissolve the yeast in the water, add the flour, and mix into a homogenous batter. I use cold water as I have experienced that the Poolish sometimes reaches it’s peak too early otherwise. The temperature in my kitchen is about 71-73°F/22-23°C. But if you have a lower temperature in your kitchen then maybe you need to heat the water a few degrees.
Fermentation time depends on temperature, and now it’s OK to heat the water a bit more. Up to 86°F/30°C is safe. You can go higher than that, but be careful, so it doesn’t get too hot. The temperature of the dough should not exceed 86°F/30°C.
San Francisco Sourdough Bread Recipe
Mix the dough with your hands. You don’t have to knead it, just make sure that all flour is incorporated with the water. You can wet your hands, so the dough doesn’t stick to you.
The overall time for bulk fermentation should be 2 to3 hours, and the dough should expand twice its original volume. The time depends on the ambient temperature. The dough in the picture below fermented for 2, 5 hours at a temperature of 73°F/23°C.
Shaping the dough is crucial for a good end result. I use to pre-shape the dough into a round and let it rest for 15 minutes.
Easiest No Knead Bread Recipe
Here is a great video showing one technique. The video shows the shaping for a boule, but I think it works for pre-shaping as well
Shaping in two steps adds extra tension to the dough, which is very important for the final result. Your loaf will rise upwards instead of floating out to the sides.
Place the dough into a floured baking basket if you have one. You can also use a bowl lined with a kitchen towel. Or, you can just let the loaf proof on any lightly floured surface covered with a towel or wrapped in a plastic bag. Let it proof for about one hour.
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You make a little imprint on the top of the loaf by pressing your finger on it. If the imprint springs back and fills up quickly, the loaf is probably under-proofed.
If the imprint springs back partly, the loaf is ready to be baked. But If the imprint doesn’t recover at all, you probably have an over-proofed loaf.
Make sure to pre-heat the oven in good time, at least half an hour, before it’s time to bake. Set the temperature to 480ºF / 250ºC.
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Baking in a dutch oven or a clay cooker will give you a better result, but none of these items are necessary to make tasty bread. You can use a pizza stone or just a baking sheet as well. Place an extra baking sheet below the one you are using for the bread. You can pour water on this sheet to create steam. Never pour water directly on the bottom of the oven. The steam will improve the oven spring, and the bread will get a nice golden brown color. Just make sure to place them in the oven while it’s heating up.
This recipe makes versatile bread with a thin crispy crust, full of flavor. It can be used for sandwiches, toast, or dinner bread.
Thanks to the long fermentation time, this bread gets a more complex taste and better texture than if you had baked in the usual way specified in many recipes. And the only extra you need to do is to mix water, flour, and a little yeast before you go to bed.
Advanced No Knead Bread
Baking bread with Poolish is a great way to improve both taste and texture. The longer fermentation time enhance flavor and gives a nice crust.This White Bread with Poolish is one of my favorite artisan loaves to make. I love the open crumb and crunchy crust, and the method for making this bread is pretty foolproof.
The crust of this White Bread with Poolish crackles for a long time after the bread emerges from the oven. I feel compelled to listen to it until it quiets down.
The technique for making this bread involves mixing a poolish, a 50-50 mix of flour and water and a little bit of yeast and letting it bubble up and ferment overnight. The long ferment of the poolish, which is half of the dough, really develops a wonderful flavor.
No Knead Bread Recipe
The next morning you mix up the dough in a big 12 quart bucket. The dough is mixed completely by hand. No mixer required.
After two stretch and folds (lifting the dough up from the bottom and stretching it out and folding it over itself from each side) every 30 minutes, the dough begins to develop gluten.
The dough is proofed seam side down so that the dough does not need to be scored prior to baking. Sometimes this works out beautifully, with the dough opening up in the middle as it did with this bread. Sometimes, the bread splits open randomly.
Homemade Dutch Oven Bread Recipe By Tasty
The photo below (as well as the process photos) is from the original post. I love the chance to remake a favorite recipe.
Note: When I remade this bread, I proofed it seam side down, per the original instructions, but I also added some random slashes to make sure that the loaf would expand in the oven.
This bread is fabulous, and did not last long in this house. I baked one loaf in a round shape, and the other loaf in an oval. This dough is also good for focaccia, pizza, or baguettes.
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For more details about the methods used in this dough (especially shaping and folding), check out the posts for 40% whole wheat boules, overnight white bread, Saturday white bread, and pure levain country bread.
This is yet another bread from the amazing bread book, Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.This is not a sourdough bread, so it is perfect for those who want to try making a bread with his method without having to develop and maintain a starter.
I just noticed that, since I bought this book, it has won two awards: Winner, IACP Awards 2013- Baking: Savory or Sweet, and Winner, James Beard Foundation Award 2013 -Baking and Desserts. My copy is getting well worn. I seriously love this book.Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.
Crusty White Bread Recipe
So, I’ve made a sourdough starter (Levain), I’ve used in a Graham Flour recipe, I’ve used a biga as a preferment and now I’m going to make a
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