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.
White Sandwich Loaf With Poolish Recipe
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.
Classic Sandwich Bread With Poolish
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.
Simple Sourdough Bread {using Starter!}
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.
White Bread With A Poolish Starter
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.
White Bread With Poolish (pre Ferment)
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.
Homemade Crusty Sourdough Bread
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.
Classic French Boule Recipe With Poolish
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.
Bread With Poolish
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.
Master The Art Of Poolish Pre Ferment
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.Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.
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 boule recipe using a poolish. A lot of bread making the past few weeks, but if you’ve ever been interested in baking bread then all of these recipes need to be at the top of your list.
For some reason in the states, you buy a machine and boom out comes a loaf of bread 3 hours later. I’m here to tell you that is not bread making and not how it was intended to be made. Making delicious bread takes time and love. Do you think they’re using bread makers at a bakeshop? I don’t think so. If you don’t have 28 hours to wait for bread, maybe you can wait for 18 with this French boule recipe using a poolish.
Master Dough Recipe
A French boule is an incredibly old recipe for a large bread recipe that appears as a flattened ball. It can range in sizes but mostly it’s on the bigger side of homemade bread. A boule can be made with all sorts of leavening agents whether that be a levain, a pre-ferment or yeast as well as different flours. The reason a French bakery is called the boulangerie is well, because of the boule.
If you’ve ever seen movies that are based in medieval times or all the way bake to BC days and you see people carrying around big loaves of bread, then you’ve seen a boule before.
A poolish, similar to that of the Italian biga, is a preferment. You use 50% of your total flour and 62% to 65% of your total hydration mixed with a small amount of yeast and then let it ferment for 10 to 24 hours.
Easy Holey Ciabattas With Poolish
The difference between a poolish and a big is that a poolish uses higher hydration during the pre-fermentation process which really brings out some strong alcohol odors and really complex flavors. While a poolish isn’t a full fermentation like a levain, the gluten is still broken down and good bacteria is being formed. A poolish can be used in just about any of your bread baking recipes.
1. Mix together 50% of the total flour with 62% of the total water at 80° to 82° and a small amount of yeast in a large container until completely combined. Cover and let sit at room temperature for 10 to 24 hours. The longer sits the more intense the aroma and flavor.
2. In a separate large container mix together the remaining flours, salt, yeast. Pour the water at 105° to 107° into the container with poolish to help loosen it up and then pour all
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