Happy weekend! I made baguettes for the first time in a long time today. BBA's poolish baguettes. One mistake...the recipe, er formula, calls for 7 oz. of poolish. I made half a recipe of poolish from the book, which is really more like 11 oz., and dumped it all into the final dough. ooooops. But what are you gonna do with 4 oz. of leftover poolish?

This dough gets 4 hours of fermentation and about an hour of proofing. The baguettes came out sorta pretty, I thought:

Hi all,

I am new to this forum, and was seeking some advice.

I have prepared a poolish using active yeast, brown sugar, water/flour to equal parts.

Kinda forgot about it sitting there on the side, this was 2 days ago. It is covered with cling film.

My question is, would the poolish still be ok to use, or should I just start again?

Any advice would be greatly received.

Thanks

Cain

I realize that I seriously risk tanking my whole grain cred, here, but lately ... I've been taking a shine to poolish. It'd been a long time since I'd worked with yeasted pre-ferments, and aside from an occasional baguette here and there, I'd not make a serious white bread in quite some time.

But after the New Year, in the course of just a couple of days, I made three poolish baguettes and one poolish ciabatta.

I used Jeffrey Hamelman's masterpiece Bread as a guide.

I'm a new baker, and have been trying out a few new recipes from some of the books that I've bought.  The one I tried the other day required a poolish starter that was suppose to be able to be refrigerated for up to three days; however, when I checked on the poolish in the fridge today (day 2), there was water covering my dough.  Is my dough ruined?  I wasn't sure what to do, so I took out a spatula and mixed it together.  But it was still quite runny, well beyond the point of batter which was expected.  Any help would be soooo appreciated!!!!!  

Hi everyone,

I'm a newbie from Germany. New to this forum and not very well doing with English.

With baking bread I am not new.

My favorite breads are wholemeal rye-wheat breads or rye breads made with sourdough. Sometimes just a little yeast added. Also rye-wheat breads with whole seeds and grains.
Real rustic breads.

And also wheat breads with a poolish made of a tiny bit of yeast.

I am not perfect with baking bread, and so I hope to learn a lot here.

Harry

I found the folllowing guidelines for Poolish on the Internet:

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The Poolish

This method is composed of two phases. The first phase is the preparation of a semi-liquid dough comprised of yeast and an equal quantity of flour and water, which is prepared some hours prior to the preparation of the final dough. The second phase is the preparation of the final dough prior to baking.

So for the first time this week, I got together some people would had expressed interest in starting up a bread baking club and we crowded into my tiny kitchen and baked a dozen baguettes!

Hello,

I made a poolish following the Peter Reinhart BBA book last night in the hopes of making a ciabatta this weekend. However, before the poolish was quite done rising, I fell asleep, and it fermented for about 11 hours. :((  Is my poolish toast now? or can I still  use it in a ciabatta?

Any ideas?

 Thanks

I wanted to share this recipe with you.  It is the result of months of research and is the subject of my latest DVD release Cinnamon Rolls at Home.  The recipe and procedure are described in summary below but the full recipe and details of how the recipe came about can be obtained from www.breadtechnique.com.    This recipe is unus