POOLISH (pronounced pool-eesh)
In a medium size bowl combine flour water and yeast and mix until well blended. Cover bowl with plastic wrap and let rise for 12- 16 hours. It should dome slightly on top and look areated, and goopy similar to pancake batter than has been on the grill. The organic acids and alchol produced by the growing yeast does wanders for the bread' taste and texture.
After Poolish is ready, add water to the poolish mixture and pour into the mixer bowl. Add the flour, yeast and salt. Put a paddle blade to the mixer and pulse the mixer on low to combine all the ingredients. Turn the speed up to 3 on the mixer and mix until dough comes together and forms a ball in the bowl leaving the bowl somewhat clean. You will be tempted to add more water or flour but don't. Give the dough time to develop the gluten strands. This is a slack dough. It is a wet dough. While dough is mixing, oil a bowl with olive oil.
Wet hands and remove the paddle using wet hands. The dough will not stick to your hands and you will be able to pick the dough off the paddle. If need, wet your hands again. Transfer dough from mixing bowl to oiled bowl. Place hands under dough lift up and flip in bowl. Cover with plastic and let rise 45 minutes.
Remove plastic and wet hands, With your fingers pull the dough from edge of the bowl to the center. Rotate the bowl and continue in pulling dough to the center until edge of dough is free of bowl. If need to wet your hands again. place hands under dough, lift up dough to stretch it and then flip it into bowl. Cover and let rise 45 minutes.
Remove plastic and wet hands, and again with your fingers pull the dough from edge of the bowl to the center. Rotate the bowl and continue in pulling dough to the center until edge of dough is free of bowl. If need to wet your hands again. place hands under dough, lift up dough to stretch it and then flip it into bowl. Cover and let rise 45 minutes.
Sift Flour generously on a cutting board and a linen or a cotton couche. Wet hands and remove from bowl and place onto the cutting board. Do not punch dough for this will destroy the dough texture. With a knife divide the dough into loaves. take loaf and shape and place in fold of couche.Place next loaf in fold and so on until all loaves are placed Sift flour over top of dough and fold flap of couch over the dough and proof for 50 minutes.
Place baking stone in oven and Preheat oven to 500 degrees. Place a sheet of parchment paper on peel and remove loaves from couche and place loaves on the paper and slide onto baking stone. Bake at 425 degress for 20 - 25 minutes. With a water spray bottle mister, mist the oven wallswith the wate and repeat after 10 minutes of baking. Loaves are done when they sound hallow when tapped.
NOTE: flour weighs 4.2 oz per cup
water weighs 8 oz per cup
Prep time for mixing and rising is 4 hours.
Per Serving (excluding unknown items): 100 Calories; trace Fat (0.2% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat.
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|Serving Size: 1 loave (227g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 29.8mg||1 %|
|Total Carbohydrate 224g||66 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 223.6g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 868
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