The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

add water to poolish and then poolish to flour?

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payfine's picture
payfine

add water to poolish and then poolish to flour?

making a rustic bread from Hamelman's "Bread" i mixed the poolish, set it aside for 16 hours and began to make the dough.

i combined flour, salt and yeast in a bowl and accidentally poured the water to the POOLISH. i proceeded as normal but the poolish was MUCH easier to incorporate. the bread was delicious and turned out perfectly.

can i continue with this method or is there a reason not to do it?

tks

 

 

 

mrfrost's picture
mrfrost

That is a typically recommended method(dissolving poolish/biga in water).

payfine's picture
payfine

oh, thank you mrfrost. i didn't know that.

it certainly works better than adding poolish in chunks like the recipe says. i never seem to have enough hands :-)