Bread with poolish

Name: Bread with poolish
Total time: 980 min
Yield: 1
Ingredients: 370 g white flour; 1 pinch dry yeast; 40 g wholemeal flour; ¼ tsp dry yeast; a little white flour; a little rice flour; 1 ice cubes; 1 ½ tsp salt

bake

Total: 16 hr 20 min. | Active:

vegan, lactose-free

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Baking bread is something I love to do. In recent years, I have always made sourdough with poolish. However, sometimes I don't have the time to bake a whole sourdough loaf or I need something that doesn't require poolish but still tastes good. Poolish is a type of preferment. It's left to ferment overnight so that you still get some of the wonderful flavour of sourdough bread, but the rising is helped along with a little yeast. This is the perfect bread to bake during the week as it requires minimal effort. And once you get the hang of it, it's quick and easy to make. I also like to make a double portion and bake two loaves in one go so that they last the whole family for a week.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 1 bread

Poolish
110 g	white flour
110 g	water
1 pinch	dry yeast

Dough
2 dl	water
260 g	white flour
40 g	wholemeal flour
¼ tsp	dry yeast
1 ½ tsp	salt

Shape the bread
a little	white flour
a little	rice flour

Bake
a little	white flour
1	ice cube

How it's done

Poolish

Mix the flour, water and dry yeast in a jar, place the lid on the jar (do not seal), leave to rest at room temperature for approx. 12 hrs.

Dough

Place the poolish and water in a bowl, allow the poolish to dissolve in the water. Add the flour, yeast and salt, mix well with a wooden spoon. Cover the dough and leave to rise again at room temperature for approx. 30 mins.

Fold and leave to rise

Ease four sides of the dough away from the edge of the bowl using wet hands or a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 15 mins. Repeat this step four times. Cover the dough and leave to rise again at room temperature for approx. 1 hr.

Shape the bread

Place the dough on a lightly floured work surface, pull the edges of the dough into the middle and press together gently, shape into a ball. Gently stretch the ball lengthwise. Flour a proving basket with rice flour, place the dough in the basket with the compressed side facing up, pull the edges into the middle once again and press down, cover and leave to rise for approx. 1 hr.

Bake

Slide a pizza stone into the lower half of a cold oven. Preheat the oven to 220 °C. Tip the dough out of the proving basket and onto a well floured pizza tray, score with a sharp knife. Place the dough on the pizza stone using a pizza paddle, place the ice cubes alongside, bake for approx. 35 mins. Remove from the oven, leave the bread to cool on a rack.

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