Easiest Way to Make Delicious Poolish bread

Poolish bread. Poolish is a type of preferment that is added to yeast based dough's. Poolish also named as sponge dough or liquid sponge gives the dough strength while improving the dough's extensibilty during process and optimizing the dough's volume. stability and tolerance. French Bread with Poolish POOLISH Mix all the ingredients together.

Like any loaf made without fat, these become stale very quickly. The fermentation time depends on how much yeast you are adding, and the ambient temperature. WHAT ARE THE BENEFITS ABOUT BAKING WITH POOLISH? You can have Poolish bread using 12 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Poolish bread

1. You need of For the Poolish (Starter).
2. It's 95-100 ml of Cool water.
3. Prepare 1/8 tsp of Instant or active dry yeast.
4. It's 95 ml of All-purpose flour.
5. Prepare of For the Dough.
6. It's 1/4 tsp of Instant yeast.
7. You need 125 grams of All-purpose flour.
8. Prepare 125 gram of Wheat Flour.
9. Prepare 1 tbsp of Sugar.
10. You need 1/2 teaspoons of Salt.
11. It's 125 ml of Water.
12. It's 2-3 tablespoon of Olive oil.

The purpose of using a poolish, like using a biga, is to have a portion of the bread dough that has already undergone some of the fermentation, it is a pre-ferment. In other words, it is a portion of the fermentation that has preceded the making of the main dough. Poolish is very easy to make and adds so much character to breads like French baguettes and rustic Italian bread. It's made from the tiniest bit of yeast we can measure, combined with equal weights of water and flour.

Poolish bread instructions

1. Instructions To make the starter: Mix water and 1/8 teaspoon yeast. Add the flour, stirring till the flour is fully incorporated. Refer the pic to see how will it look.
2. Cover and let It rest at room temperature for about 8 to 12 hours; the starter will be bubbly.refer the pic to see how it will look when bubbly..
3. Now for making the dough Add the ingredients mentioned above for the dough in this starter bowl..
4. Add in batches and mix with spatula Now take the dough on a clean platform and knead it with stretch and fold method. Knead for good 15-20 min..
5. Grease a bowl nicely and place the dough greasing it on the top too.
6. Now cover the bowl nicely with a cling film and keep it in the fridge for 8 hours or overnight.
7. In the morning take it out Let it be to the normal room temperature. Now again out it on the clean platform and punch the air. Fold it in the shape you want.
8. Now place it in the greased bread baking tin for 45-60 minutes for the second rise.
9. Preheat the oven at 220 degrees Bake the bread for 20-25 minutes or till done.
10. Take it out and jet it cool completely Cut the slices and enjoy.
11. Note :-before keeping it for baking I applied a handful of flax seeds and white sesame seeds on the top..

A Poolish is used as a sponge in the production of French bread, baguettes and batards. The long ferment of the poolish, which is half of the dough, really develops a wonderful flavor. A starter usually consists of a simple mixture of wheat flour, water, and a leavening agent (typically yeast or a sourdough culture). After mixing it is allowed to ferment for a period of time, and then is added to bread dough as a substitute for, or in addition to more yeast. Poolish, also called liquid biga or yeast, is a leavening method used in indirect baking.