baking · bread · Bread maker

Classic country bread made with poolish

Classic country bread
Classic country bread

To bring an artisan bread making to bread machine I made a simple white bread using polish.

Poolish is starter used in bread making process. The primary difference between making bread with a starter and making bread with the direct or straight yeast method is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods. Bread made with starters like poolish also tends to keep better, compared to bread made from straight doughs.

According to https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/, Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier. You can prepare your poolish up to 8 hours but also up to 16 hours in advance. But you have to adjust the amount of instant dry yeast you use. Logically, the more time a pre-ferment gets, the less yeast you have to use.

You make a poolish consisting of 200 g flour and 200 g water. You make it 12 hours in advance (typically the night before the morning of baking) and it is summer or a nice warm room temperature for the poolish to ferment in.

You calculate the amount of instant yeast needed as follows: 200 g (amount of flour) x 0.1% (yeast amount used in summer for 12 hour poolish) = 200 / 100 x 0.1 = 0.2 g yeast (for fresh yeast multiply the amount by 3)

Poolish up to 8 hours in advance – 0.23% – 0.33%

Poolish up to 12 hours in advance – 0.1% – 0.2%

Poolish up to 16 hours in advance – 0.03% – 0.08%

Classic country bread
Classic country bread

For my recipe I used:

I made poolish a night before using 1 cup of all-purpose flour and ½ of water and a pinch of instant yeast.

In the morning I put poolish and remaining 2 ½ cups of all-purpose flour, ½ cup of water, and 1 1/4 tsp of instant yeast to bread machine. Then used dough setting for it to knead it.

Once the dough kneaded in bread machine I shaped the loaf in a form and let it rise in room temperature for 1 hour.

Bake for 45min in 375F.

Classic country bread
Classic country bread

The taste of the bread is much better! Never the less, it takes much more time and effort.

5 thoughts on “Classic country bread made with poolish

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s