February 17, 2012 - 5:47am
Experimenting with poolish
I just love the flavor that poolish gives to bread. Monday night I mixed 700 grams of flour, 700 grams of water and 1/4 tsp yeast stired it a bit and put it right in the fridge. Stired it a bit Tuesday and Wenesday night. Took it out last night, poolish had great nutty flavor but most of it had fallen by this stage, just a few bubbles on top very smooth texture no webbing when stired. I added 125 grams malt extract and 125 grams flour stired let sit on counter last night, this morning it had doubled and was very bubbley on top, placed in fridge, will be starting bagels tonight for tomorrow morning. The rest will go towards basic bread. Just wanted to experiment with my poolish. Looking forward to tasting it.
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I slightly mix half a recipe the night before with starter, flour and water but sans salt and oil, let it sit on the countertop and the next morning add the other half of the recipe with 1/2 teaspoon of active yeast and complete as usual. The last two times I added 1 cup of mashed potatoes, this gives a wonderful taste and crumb.