This Poolish Bread Method Changed Everything! скачать в хорошем качестве

This Poolish Bread Method Changed Everything!

This Poolish Bread recipe will change the way you bake at home. Using a pre-ferment (poolish) gives your bread an incredible depth of flavor, airy crumb, and beautiful crust without complicated equipment like proofing baskets. With just a little preparation the day before, you can bake professional-quality bread in your own kitchen. Ingredients (all at room temperature): • 400g strong bread flour • 260g water • 4g yeast • 8g salt Poolish (prepare 12–16 hours before): • 120g flour • 120g water • Pinch of yeast (from the total amount above) Recipe: 1. Mix water, yeast, and flour for the poolish. Cover and rest at room temperature (about 25°C) for 12–16 hours until bubbly and fragrant. 2. Next day, mix the remaining water with the poolish and yeast, then add salt. Stir in the rest of the flour until a shaggy dough forms. 3. Transfer to a clean surface and knead for 5 minutes. Shape into a ball and rest, covered, for 30 minutes. 4. Perform two folds at 30-minute intervals to strengthen the dough. 5. Rest in a covered bowl for 1 hour, until doubled in size. 6. Divide into 2 equal pieces, preshape into rounds, cover and rest 30 minutes. 7. Perform final shaping into tight balls and place on parchment paper, dusted with flour. Cover and rest 1 hour until doubled. 8. Preheat the oven to 220°C with a baking stone inside. 9. Spray the dough with water, dust with flour, and score with a blade. 10. Transfer to the hot stone, add a tray of boiling water at the bottom, and bake 15 minutes. Remove the water tray and bake another 10 minutes until golden brown. Notes: • Poolish: This pre-ferment boosts flavor, gives better oven spring, and creates a lighter, more open crumb. • Preshape & Main Shaping: Preshaping relaxes gluten and creates structure, while the final shaping builds tension so the bread rises tall instead of spreading flat. • Water Spray & Steam Tray: Spraying water and using a tray of boiling water keeps the crust soft during the first stage of baking, allowing maximum oven spring and glossy, blistered crust. Removing it later lets the crust turn crisp and golden. • Flour Dusting & Scoring: Dusting adds a rustic look, while proper scoring guides expansion and avoids random cracks. • No Baskets Needed: Resting the shaped dough directly on parchment paper makes this method simple and beginner-friendly. 👉 Try this recipe, and you’ll never go back to plain bread again! If you enjoyed this video, please like, subscribe, and share it with other home bakers.