January 25, 2013 - 1:31am
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
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That is a typically recommended method(dissolving poolish/biga in water).
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 :-)