Normally a ratio of one part water to one part flour with a tiny amount of bakers yeast, this gives you a fairly wet ‘sponge’ which needs to ferment for a number of hours – normally somewhere in the region of 6 – 12. The timing depends on the amount of yeast you use and the temperature you’re fermenting at.
Well as with all bread baking, more time equals more flavour, time also helps develop structure and crust, but flavour is where it’s at… and that can only [ naturally ] be brought on with time.
Time doesn’t necessarily mean more work, it simply means being a bit more organised with your baking. If you make the poolish the night before you intend to bake it will be ready the following morning and it’s not really a difficult procedure… if you can make a batter you can make a poolish.
Makes 2 Loaves
It’s not difficult, simply dissolve your yeast in the water and mix in the flour, Mix it to a homogenous state without lumps, I generally use cooler water as I want it to take its time and develop the flavours intended. The room temperature in my kitchen seems to average out at about 21°C any cooler than that and id warm the water slightly.. maybe to around 26 – 28°C then leave it at room temperature for at least 8 hours.
At around the 8 hour mark, you should have a bubbling mass of preferment that has risen quite well, if not and your room is cooler, then leave it for longer. When mixing your dough mixture you need to consider the temperature of your dough and don’t allow it to rise above 30 °C the flour will be cooler and should drop the overall temperature down but I wouldn’t use water above 30°C just to be on the safe side.
Final dough [2 loaves]
If you’re familiar with the stretch and fold technique it’s probably the way to go, personally, I’m leaning more to a 5-minute bash in my Mixer, I do love my Kitchenaid… once it comes to a ball and starts to move away from the sides ill give it a 20 minutes rest and then another 5 minute turn in the mixer…
Once that’s done, I’ll stick it into a fairly wide plastic container with a lid and leave it to Bulk ferment… It needs at least 2 to 3 hours and the dough should at least double in size. Obviously, this depends on the ambient temperature of your room. My dough from poolish normally takes 2 -3 hours to do this at around 21- 22°C
I’d say all the stages of breadmaking are fairly important, but if there’s one that is key it has to be shaping, it’s what gives your bread its shape and some of its structure, Initially there’s the Preshaping, where we mould it into the general idea of the finished product this helps add tension into the dough and after a 20 minute rest there’s the final shaping. A good shaping technique, through the added tension, helps the loaf rise upwards and not outwards!
Once we’ve built tension into the dough we need to allow it to rise, the best way to do this and to keep a nice shape is to use a banneton, … here’s a useful tip.. line the banneton liberally with a mix of rice flour and wholemeal it won’t allow the dough to stick and helps the crust. Cover the banneton in a plastic shower cap or cling film or an old supermarket bag and leave to rise for about an hour. Proving is one of those great mysteries of baking, temperature, the health of preferment all contribute to the time it takes to prove successfully… but here’s a hint. Gently prod the dough if the imprint recovers back to its normal position quickly it’s probably not quite there… if it springs back partially and leisurely it’s probably there and if it can’t be bothered to return it may be over-proved.
You should always make sure your oven is preheated, probably at least 30 minutes to an hour before you bake, You can use a Dutch oven if you wish and this will most certainly help with creating steam to assist your dough… steam stops the crust from forming too quickly and allows the dough to rise more evenly and upwards – commonly called ‘Oven spring’ ! If you don’t have a Dutch oven, a pyrex dish or any other similar implement, it’s not the end of the world, however, it does mean you have to maybe pay more attention to the shaping stage and master the process of adding tension to the surface a little more! Adding steam to the oven definitely helps if you’re not using a Dutch oven, you can do this simply by placing a baking tray on a lower shelf of the oven and allowing it to heat up significantly. Don’t be tempted to pour water directly on the floor of the oven as the steam could include all sorts of tiny bits of debris.
Your loaf needs to bake for approximately 45 -50 minutes if your using a Dutch oven remove the lid after the first 30 minutes. Always allow your bread to cool on a wire rack before cutting into it or it can become a little ‘gummy’.
Enjoy.
Read more about our sourdough adventures here…
At Med.kitchen, our passion lies in crafting exceptional culinary experiences through our online platform. We specialise in sharing a wealth of knowledge via articles, recipes, courses, and online mentoring, aiming to inspire both novice and seasoned chefs alike. Our focus has shifted from private dining to being an online source of gastronomic inspiration, allowing you to explore and refine your culinary skills from the comfort of your home..
