How to make bread with poolish, part 1 - recipe, kneading, pre-shaping скачать в хорошем качестве

How to make bread with poolish, part 1 - recipe, kneading, pre-shaping

Part 2 of this video is here:    • How to make bread with poolish, part 2 - f...   Poolish is used to give more flavour and a better texture to the final product compared to a direct approach. Poolish amount can vary, and is defined by the amount of water reserved for the poolish from the original amount. In this video I am making a 4/5 poolish. Other common ratios are 1/3, 1/2. The original recipe called for: Flour 700g Water 490g (70%) Taking 4/5th of the water from the total amount gives 390g for the poolish. Therefore the poolish will be done as: Flour 390g Water 390g (100%) Yeast 0.4g (0.1%) The amount of fresh yeast is for a 12h fermentation. The final dough will then be: Poolish Flour 310g (700-390) Water 100g (490-390) Salt 12.5g (1.8%) Malt 7g (1%) Yeast 1.5g (0.5% on added flour) The added yeast in the amount of 0.5% on the added flour (NOTE: the value in the video is wrong, I missed a digit) is added to reinforce the poolish. It is more needed during winter or cold days, but it doesn’t hurt anyways. I prefer to knead just until the gluten starts forming, and then stretch & fold every 20 mins for a couple of hours. Then I preshape the dough, wait 30 mins and form into the final shape and let it proof, until ready, in the baking basket. Part 2 will show the final shaping, and the result after baking. If you like this video please give a thumb up and subscribe! Thanks