poolish bread
by jeremygray1
for bread and dough from poolish
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INGREDIENTS
INSTRUCTIONS
Mix poolish:
500g flour, 0.5g yeast in tub, mix
add 500g water at 27C, mix
leave at room temp for 12-14 hours
Final dough: add 500g flour, salt and yeast, mix.
pour water into poolish to loosen, mix, using pincer method
leave 2-3 hours, folding 2 or three times
divide into two, shape into balls and place seam side down.
flour top, proof for one hour
bake in dutch oven: preheat oven to 245C (475), for 3/4 hour with the pan inside.
put in pot, bake 30 minutes with lid on, then 20-30 with it off
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1753g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 3650 | ||
| Calories from Fat: 90 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10g | 13 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 4.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 51.7mg | 2 % | |
| Potassium 1138mg | 30 % | |
| Total Carbohydrate 764.4g | 225 % | |
| Dietary Fiber 27.7g | 111 % | |
| Sugars, other 736.7g | ||
| Protein 104.6g | 149 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 3650
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