Wednesday, January 11, 2012

Poolish Bread

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Poolish Bread

Poolish Starter:
 ¾ c warm water
1 c flour
½ t yeast

Mix these ingredients together and let it sit for 1 hour to 24 hours.  

Poolish Bread:

3-4 c flour
1 t yeast
1 t salt
10-12 oz warm water


In a stand mixer with a dough attachment, mix the starter, yeast, flour and salt together. 
Once this is mixing, add warm water a little bit at a time until dough has formed a ball.  

Flour a pastry cloth and knead the ball once or twice--
 just enough to form the dough into a rough ball.

Turn the oven on to 170*.  As soon as it is preheated turn the oven OFF.
Place the dough into a large greased bowl, cover it, and place it in the oven for an hour or two.

Punch it down, fold it over, place it back into the bowl for another hour to rise again.

At this point, take the dough out of the oven, form the loaves, place onto a baking sheet and bake at 450* for 20 to 25 minutes or until golden brown. 


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