The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can poolish be used with this sweet potato version?

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amethystrosemaiden's picture
amethystrosemaiden

Can poolish be used with this sweet potato version?

Whoopsies, I think I posted this earlier on the wrong section, so here it is again.Fabulous Potato Rosemary recipe & rolls Floyd.  I was very much encouraged by your success & kategill0's sweet pot version.  I have been baking a variety of straight dough method bread recipes of different grains/seeds/fruits/flavours for about  a year plus now in our family mini toasterlike oven.So...I'd like to attempt to use poolish for my first try despite our lack of proper bigger & better convection or an electric oven. Would it be possible to combine poolish with the sweet potato version?  I live in a very hot & humid Equatorial climate so slow multiple cool rises isn't possible as the dough tends to end up with a horrid beery off odour. 

I've come up with this version, would appreciate any comments:

Poolish

3/4 tsp yeast

1/4 c warm sweet potato liquid

1/2c + 1 tbsp room temp water

1 1/4c AP flour

Dough

2 3/4c wholemeal or whole wheat flour

3/4 tsp yeast

1/4 warm sweet pot liquid

3/4 room temp sweet pot liquid

1 c sour cream

3 c Bread Flour

4 tsp salt

2 tbsp butter

2tbsp dried rosemary

2 tsp grd black pepper

2 tsp round sage leaves

I would be most grateful for any helpful tips.  I did however made a very successful Poppy Seed Hot Crossed Buns(photo posted in the gallery) using Floyd's very detailed & informative "Lesson 5, No 7, The Wetter & Better"".  The crumb texture was fluffy soft & had some bits of irregular tiny holes but not as much as I'd expected since it was my first attempt in handling a very wet & slack dough.

kategill0's picture
kategill0

It looks good to me, although I'm no expert...  When you mean sweet potato liquid, are you talking about the puree?  I feel like the puree that I added was the key to the texture of the rolls at the end and I don't see it elsewhere in your recipe.  Let me know how they turn out!

amethystrosemaiden's picture
amethystrosemaiden

Hi Kate,

Thanks for your feedback. Have already put aside the mashed sweet pot as well as the leftover liquid. Would that liquid help by giving the rolls an extra ooomph u think?

amethystrosemaiden's picture
amethystrosemaiden

Hello Everybody/Kategill0/Floyd,

Would appreciate any tips & comments on how to improve my loaves using poolish as documented on my blog here:  http://www.thefreshloaf.com/node/1314.

Thanks