Sour Dough Poolish (Bread) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1000 g of King Arthur White, 100% Wheat or Bread Flour
22 g of Salt
⅛ tsp Dry Yeast
750 g of room temperature Water
Sour Dough Starter
Cast Iron Dutch Oven
2 Forming Baskets
Loaf cutter
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Directions: |
Directions:Mixing:
Set your bowl on the scale and zero out the scale. If you want a percentage of wheat in your bread, start weighing the wheat flour first. 300 g is about 30% wheat and a good place to start to determine your wheat preference. Weigh the rest of the flour up to the 1000g. Pour the flour into your mixing bowl. Place the measuring bowl back on the scale. Weigh the salt and pour into the mixing bowl. Add the yeast to the mixing bowl. Mix the dry ingredients together. Place the measuring bowl on the scale and add as much sour sough starter to the bowl as you want. About ¼ C is the most you will need. Read the scale. Divide the reading in half and subtract from the 750 g of water (starter is ½ water). Zero out the scale with the starter in the measuring bowl. Add the water to the measuring bowl until you have the new amount needed for water (ie: 750 - ½ the starter) and stir starter and water together. Add the wet ingredients to the dry ingredients slowly by pouring in ¼ of the wet at a time and mixing thoroughly until all the wet is gone. A poolish is very wet, and the final product will seem very mushy. Lightly cover to allow air to get in for the yeast but not allow the poolish to dry out. Let sit for 12 to 14 hours (usually over night). Poolish will double in size, so make sure the container can hold it.
Kneading and Rising:
Lightly wet your hand and then shake the water off. Start folding the poolish from the outside up and into the middle. Turn the container and fold again. Wet your hand whenever you feel the poolish is sticking to your hand too much. Fold 4 to 6 times.
Let sit for 30 to 45 minutes. Do this folding 3 times total. Each time the poolish should become more like a dough. Lightly put flour down on the counter and pour the dough out on the floured counter. Lightly flour your hands and make the dough into a long loaf. Cut in half. Lightly flour your hands and the outside of one of the loaves. Take a floured loaf and start folding it under itself while pulling it towards you at the same time. Turn and repeat until you've formed a round ball. Place the ball onto extra flour (to keep from sticking to the forming basket) and then place in the forming basket that has been floured well to keep the dough from sticking. Repeat with the other loaf. Place the baskets in a warm location and cover with a dish towel to keep from drying out. Let the loaves rise for 45 minutes.
Baking:
Place the Dutch Oven with lid in the oven several inches above the bottom heating element to keep the bread from burning. Set the over to 475º. When the bread is done rising, place one loaf in the Dutch oven, cover, and place the Dutch oven back in the oven. Bake covered for 30 minutes. Remove the Dutch oven cover and bake for 10 minutes. Place the baked loaf on a cooling rack. Repeat for the second loaf. |
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Number Of
Servings: |
Number Of
Servings:2 Loaves |
Preparation
Time: |
Preparation
Time:15 Hours approx. |
Personal
Notes: |
Personal
Notes: I wanted to learn how to make bread from my dad. This is the bread he started me out on. It's an amazing bread and can be frozen since it only lasts about a week before it molds. Below is a link to the video that helps you visualize the folding of the poolish and the rolling of the loaves. It helped me a lot. Also, note the containers she uses. I bought one from Amazon for mixing the poolish and the 12-14 hour rise. It really helps.
RoseRed Homestead Example
https://www.youtube.com/watch?v=w7yNVdZZqL0&t=1720s
When mixing the wet and dry ingredients, there are utensils that can be bought. I bought them, and now I just use my hand like the video. It's easier, and my hand doesn't tire out at all. A metal cutter to cut the dough in half is very helpful.
When folding, the sit time between folds can be lengthened to 45 minutes (or maybe even longer) if the poolish seems too wet or if it didn't rise much over night. This can help save the bread so you can still bake it.
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