I should try baking with poolish. It seems like it requires too much planning vs sourdough which you can keep stasised very active in the fridge till you need it.
Oh right, I guess you don't need to also ferment the dough for like another 12 hours or whatever like with sourdough. I was thinking it was a 2 day affair rather than just overnight
Nope. Because it uses bakers yeast (though not much compared to most yeasted recipes) rather than a natural starter the actual proofing is fairly quick, from what I gather the poolish is just a means of developing the flavour and the gluten, thus no kneading.
6 Comments
deegeese@sopuli.xyz · 3 pts · 2y
Looks tasty, got a pic of the crumb?
joe_archer@lemmy.world · 3 pts · 2y
Alas no, this was made to order for a friend, I'll be making myself one soon though so I'll post better pics of that one.
naevaTheRat@lemmy.dbzer0.com · 2 pts · 2y
I should try baking with poolish. It seems like it requires too much planning vs sourdough which you can keep stasised very active in the fridge till you need it.
joe_archer@lemmy.world · 2 pts · 2y
Nah, it's super easy, I just make it the night before I want to bake and leave it at room temp for about 16 hours, then use it all.
If anything it's a bit less hassle than a sourdough, though different in both texture and flavour.
This one was pretty high hydration which made shaping more of a challenge, it almost overflowed the banneton.
naevaTheRat@lemmy.dbzer0.com · 2 pts · 2y
Oh right, I guess you don't need to also ferment the dough for like another 12 hours or whatever like with sourdough. I was thinking it was a 2 day affair rather than just overnight
joe_archer@lemmy.world · 2 pts · 2y
Nope. Because it uses bakers yeast (though not much compared to most yeasted recipes) rather than a natural starter the actual proofing is fairly quick, from what I gather the poolish is just a means of developing the flavour and the gluten, thus no kneading.