3:56 As a (current) engineering major, I would argue that 0.2g rounding when yeast grow at an exp() rate could make quite a difference over 24 hours. Even so, since the poolish will be saturated, the yeast would again grow exp() when given food. I love your testing and meticulousness. It's a sure sign of an engineer. (As well as rounding where we want to) I'm really excited to try making my own sandwich bread. It would be so awesome to have some sandwich bread to pull out with some deli meats, mayo, lettuce and cheese.
Just what I was looking for. Poolish, no-knead, overnight . . . . You are about to improve my bread game. I love your gentle delivery too. It is a pleasure to listen to you.
I baked my first bread by following your video and it was a success! Thank you so much for explaining everything in detail and especially for telling us the reason of each step (so I can be really flexible)~
This sandwich bread has come out great the two times I made it. Thanks for all the detail. I made the first sandwich bread recipe/recipe first, and that was good. This one is much better and so forgiving for inexperienced bakers. I'm working on my stiff sourdough starter now. Love your baking style with the combo of science and art.
Made this bread yesterday. I used sourdough starter that wasn't very active and added dry yeast (4 gms) . I mixed it by hand and it was easy. This is one of the best breads I ever made. Soft and moist! Thank you for your recipe and helpful videos!
I was just thinking about doing this exact same thing! My new starter is not quite ready, but I want to bake some good bread now and I was thinking of cheating a little. Thanks for the encouragement!
I left a message of misery yesterday on my struggles with starter getting active even with WW flour. Well, I didn't "think" it was very active because it didn't have much bubbling and only floated for a sec and then sank. But, I decided to use it in the autolysed dough for the white sandwich bread I already had prepared. Shocker! It rose just fine. Because I had to use a cast iron round lid because that was all I had, middle had a high rise in the middle and much lower rise on sides. I bought two different pans to try your stacking idea for holding in steam. Thank you for your excellent videos. I have watched many, and you are the first "teacher" that I actually could make a good loaf after following your videos. Your explanations are clear and concise and greatly appreciated for newbie artisan bakers like me.
I tried this recipe and this is the best tasting bread I’ve ever made. Now I just add my poolish starter the night before to make hybrid yeast loaves. I have also ventured into black rye bread with caraways using this method. Excellent results. Ty and May the gluten be with you.
Half the loaf fell into my mouth after this came off the cooling rack. I totally didn’t eat half a loaf of bread in one sitting. Also, a stick of butter fell in at the same time. The flavor, however, was no accident. This is a weekly bake for me now.
Success finally !!! I made 2 loaves one was a mixture of bread flour and whole wheat flour the other one was straight bread flour and this one was a little over proofed but I’m happy ! I will take it as a win 🏆 totally enjoyed the dainty crunchy crust compared with my horrible 100 % wheat bricks I was baking last week . Thanks to you my bread game is getting strong 💜🌸
Congrats on your successful bake! I finally had success one loaf ago. I am struggling with shape, stick, STARTER but this channel has been great in helping me make less mistakes and getting better results. I made this poolish today for the first time. First off, I could not believe how fast that dough rose with that poolish style. My bread doubled and then some, in under 2 hrs. I live in California, and it's high 70's one moment, and low 80's on the same day. Wrecks havoc with my rise. I love the fridge proof method, but since it's the early afternoon, I decided to let it rise at room temp in my closed microwave. I have to use cupboards or closed oven or microwave to control kitchen temp for this delicious hobby of mine. 😊 Hopefully it will also work. Sourdough starter and I have a torturous relationship. I may switch to more Poolish and other pre-ferments to keep my brain from exploding with starter fails when I go to bake. These are excellent alternatives to sourdough. I am fortunate to have an oven that allows me to flood it with steam from the steam-bake program so I also hope that will make artisan sandwich bread making much easier. Boules are not a problem to get steam from the lid while baking, but loaf breads don't work that way. 👀🤷♀️
@Isak Tougaard Thank you, Isak. I live in California, USA. We get large fluctuations of temperature in a single day. Problem wasn't in the summer. Starter does well in warm conditions. It's now that it's cold that I have to get starter to start. Our coldest daytime temps would be 68 F degrees. Starter can take 7 hrs to rise, instead of 4-5. That is even when I use a steamed water cup next to the jar and keep refilling the cup. I don't have a proofer so put my starter jar in the microwave with the cup of hot water and keep refilling and heating the cup. I will probably add two extra feedings, and see if that strengthens the mother" enough to handle lower temps once added to the starter jar itself. Since this previous post, I have had better luck with starter starting in summer...now I'm dealing with sluggishness in the winter. My "Mother" jar is never a problem. I strengthen the mother starter twice the night before baking and can leave it on a counter in cold temps overnight and it looks ready to use. I just don't trust the starter jar which is what I use on baking day. If I'm sleeping, I don't know when it collapses...so cannot leave that out overnight. On baking day, I feed the starter jar 20g starter from mother, 60/60 flour water for one loaf recipe. I use 100 g of starter for Hendrichs recipe. Thank you for your suggestions. It is very much appreciated.
Freu mich schon auf den 3. Part. Part 1 heute getestet und wirklich überrascht vom Ergebnis. Deine Videos sind auch super kurzweilig gestalltet. Unterhaltungswert und brauchbare Infos - perfekte Kombi :)
Would be neat to see a sandwich episode where different sandwich creation options could be explored (maybe with a local chef or deli-meister?) for different final bread bakes. This was such a pleasant video to watch.
Hey, I just wanted to say thank you since my sourdough technique has been improving so much by watching your channel, and trust me I watched and read a TON of sourdough related content on the internet before. I'm not up to your level yet but if I would have to stress only one advice you give on your channel for your viewers is the importance of fermentation, and by far what helped me the most is using a small piece of dough in a tiny jar as a reference to know when my dough has proofed enough. This trick you give was a game changer for me. Almost all recipes and videos just give timings but there is no timing, especially since I've witnessed the difference in proofing between the cold times now here in Belgium and when I started baking back during springs. So thank you, and keep it up :)
Thank you for the nice words. And yes - this is the most important factor, all the other parameters have an impact, but none as much as the fermentation. I struggle with it now too with the colder weather in Germany. However the small jar makes sure I always ferment on point. Take care!
I am loving this series! Love your engineer precision...and then the rebel in me mostly follows it! 🤣🤣🤣🤣 truly the most difficult hint is temperature. Now we are into cooler weather and this need to adapt again!
Moin Isabel. Thanks a lot! Haha mostly? 😡. Just kidding 🤣, you always have to adapt, that's why a better understanding of the whole process does wonders. Winter times has my dough ferment almost twice as long as in summer now.
I get it ...German Stolen for Christmas ! Very good !!! I have never heard of Poolish before. I'm too busy at the moment to bake bread...I'm going to wait for your Sourdough Sandwich Bread.....I'v got a good ripe , healthy starter waiting in the fridge
Wonderfully detailed recipe. Just a question. I was looking to make a bread using just whole wheat flour. In the same recipe, can I replace the all purpose flour with whole wheat? If yes, what changes are needed? Thanks, and keep doing the good work.
Your method of removing a small part of the door then placing it in a small container to rise is something I have never seen before. Great tip. Thanks.
First of all I really love your videos, I always wanna slap that dough too! I have been following your tips and was wondering if and when I could do any additions to my dough, such as seeds, nuts, dried fruit or spices. Thanks again for all the amazing info with simple straightforward explanations.
Hi, I love your channel as it always give sense to the process. I have a Q about poolish wondering if it can go to the refrigerator after it raised almost double in size AND for how long it can stay there before actual baking? Thanks❤
Hello again. I've taken a break from making bread but I'm at it again. Your dough looks delicate or soft mine is a little tougher does that mean I should add more water?
Just invested a large amount of time into this. I'm a fairly amateur baker but multiple things went wrong for me along the way. My flour+water was much more sticky and hard to work with in the morning, even with wet hands. Then after the first proof before putting into the fridge (it took about 3-4 hours for me) again, the bread was sticky and hard to work with. It had risen but didn't have the strength of a nice dough ball how it looked in your videos. It bubbled a LOT in the fridge (left about 18 hrs) and then it didn't rise in the oven. So all in all, a complete disaster and I don't even know where to begin :D
For a novice baker, I would recommend just adding the poolish to a simple yeast bread recipe for the flavor. Bread takes a lot of practice and you have to get a feel for it. Flour is not really a consistent, predictable ingredient to work with. Keep trying, almost no one gets good bread right at first.
Hello Hendrich, thank you for sharing this poolish method. I have a few questions： 1. Do you put the dough in the freezer or the fridge? 2. Before baking, do I need to wait until the dough is back to the room temperature after taking it out from the fridge/freezer? 3. Why does this butter-less and sugar-less bread takes such a long time to be ready(30-50mins)? Usually a buttered brioche takes only 23-30mins.
So I come home, and I'm a little tired, and a little foggy in the brain; I open up my laptop and The Bread Code pops up! YAY - the sun just broke through the fog, and a vision of beautiful poolish bread is now dancing in my head. Because of your clear instruction I will be brave enough to try this. THANK YOU!
I made my first ever loaf of sandwich bread today. I’ve made some milk bread so far but this is the first time I made artisian bread, and I have never eat this kind of bread before. Here in Vietnam, I often eat baguettes or orther kind bread which is drier/solid color inside. And today, after finish baking my very first loaf in the air fryer, I waited about 30 mins and cut it in half but because it’s my first time, when I saw the moist, bouncy, shine inside the bread, I thought that it’s under baked so I put it back in the oven again and baked it 15 mins more. When it’s done, the crust was so hard while the inside still moist and bouncy. I ate it and realized that it’s not under baked and that’s maybe it’s how this kind of bread is. So I tried to find and took a closer look at some very detailed pictures inside other’s artisans bread and the bread in this video, and your bread has shine, moist and bouncy inside too. :))))
Great job! I was just wondering roughly how long it would take to proof at room temperature rather than use the fridge? Thank you for your great videos and support!
I made the bread and baked it off this afternoon in time for Christmas eve dinner. It came out perfect! You provide good, clear instructions. I added sesame seed on top. It is delicious. Thank you for sharing your recipes and your skills. :0) Steve Bottoms
Wow, I followed your method and recipe was blown away by the results. The crumb was beautiful. The chilling before scoring allowed be to score deeper and easier which produced a huge amount of oven spring. Why not add the salt to the dough in the beginning? I am trying currently attempting to figure out how make it with 50% sprouted whole wheat, and my first attempt with a 33% substitution even with 10ml more water (deciphering internet info).
This looked so good I started making it right away! Did you leave the water to steam in the oven the whole baking process or did you take it out after 30 minutes for the bread in the video?
This bread is in the oven as I type and it looks great. I feel your tips have improved my sourdough. The shielding tray and reducing the temp to 230 works really well. Is your oven at 230 for the whole bake?
Thank you for yr video. Why dont u punch down d dough after d first rise? If after d first fermentation, d dough is too tacky, what shall i do? My kitchen is always hot n humid.
Im doing much better with Poolish than sourdough. Once a week and we havent bought bread in over a month. Got a loaf proofing right now. Wish i could post a pic of it here. Thank you so much for your advice and please continue with these videos . Have you tried baking a loaf in a grill on a pizza stone yet?
I'm new to poolish, and watching the detailed instructions, I have a question. It sounds as if you're saying the poolish is in addition to the original ingredients? I have a 360 gram white sandwich bread from KA. If I want a 20% poolish, then do I take 72 g (20%) of flour Plus 72 g (20%) of water from the original amounts? Or do I take 36 g (10%) of flour and 36 g (10%) of water from the originals? It almost looks as if you're using entirely separate flour and water that are NOT in the original ingredients? How is the poolish created: with part of the original ingredients or separately using additional flour and water? I'm quite confused. Any help would be greatly appreciated. This is an excellent video!
Giving this a go with whole white wheat bread flour. Just realized it's only 12% protein so will see how it goes. You didn't mention the sample increase differing depending on protein % in this video. Does that only apply to sourdough and this recipe it should double no matter what the protein % is of the flour? The poolish doubled overnight so maybe it doesn't matter.
Hi, in your dough ingredients stated 4g of dry yeast to be added into the dough. However, your video didn’t mention or show any yeast to be added to the dough. The whole video, only 1g of dry yeast is added in the poolish. Hence, beside the 1g of dry yeast which is added in the poolish, are there additional dry yeast to be added in the main dough? Thanks
Thanks! Good catch. I fixed it. Only the poolish has yeast. The main dough only has yeast through the poolish :-). You could speed up the process dough by adding a little additional yeast to the main dough when you add the poolish.
@@the_bread_code how much of additional dry yeast should I add to the main dough if I want to speed up the process ? When you say speed up the process, are you saying the fermentation should remain unchanged according to your video?
That looked delicious. Would the base rise be quicker if you added a little sugar to the mix ? At what temperature does the rise need? Thankyou so much
Love your videos, I've learnt so much! A cheeky request - could you do a video on panettone please? A sourdough version would be particularly interesting :)
@@the_bread_code Dhanyawad for your reply. I made my first sourdough bread on weekend. I have been cultivating sourdough starter from last 4 weeks and I was waiting for you sourdough loafpan version to make my first sourdough bread but starter got so active that I went ahead and baked batard. Came out unbelievably good.. Crusty crust, open and even Crumb, super soft inside, tangy and beautiful flavors. All because you explained bulk fermentation so smartly. I loved your flowcharts as an engineer. Aliquot jar trick, your hydration charts are best. I have one question about starter. I have read somewhere that using whole wheat flour for starter makes it more sour and does not help in strethening the dough. Is it true? I am not looking for very sour breads. Please guide. Thank you.
@@pranjalialandkar9412 thank you for the nice words. Oh no, that is not correct. A whole wheat starter won't make a more sour bread in the end. This is all just related to your feeding schedule and for how long you ferment. So nothing to worry.
Moin von etwas nördlicher als Hamburg ! Vielen Dank für dieses tolle Rezept, es hat gleich beim ersten Versuch super funktioniert. Jetzt ruht die Sauerteigvariante gerade und wartet darauf, dass sich die Teigprobe verdoppelt. Danke auch für diesen Trick. Mein Starter scheint etwas schwach auf der Brust zu sein, und es dauert viel länger als ich erwartet hatte. In der Zwischenzeit werde ich mir einfach ein paar deiner anderen Videos ansehen und ein bisschen mehr über’s Brotbacken lernen.
First of all, thank you for effort you put into the video, it is easy to follow and also informative. The bread turns to be great; crispy and fluffy. I have one question. Next time I would like to put some butter in, should I substitute water with butter using 1:1 ratio?
The table of hydration with respect to the protein in the flour at 4:46 is so useful for amateur bakers like us! I will also try the poolish method. Looks interesting. By the way, where did you find the 15% flour? I only come across 11% max in the grocery stores.
Baked this today with less than stellar results. The flour here in Portugal is really horrible. 9% protein. I tried to get clever and add 4% vital wheat gluten and use the full 70% hydration. What I got was a fully cooked, but pale & pretty dense loaf. I've got another extra dry poolish resting to try again tomorrow. To 400g flour I added 214g of water. Let's see what this does! I plan to start at the bottom and work my way up the hydration scale to see what works best for this flour. I don't miss a ton of things from the US, but King Arthur Flour is definitely high on the list! Thanks for this amazing community!
This german never bores me! You are simply amazing! I might not follow all your steps but you helped me make amazing sourdough bread from the first try.
@@the_bread_code Just made this bread & just took it out of the oven, baked to a perfect internal temp! Got a beautiful oven spring/ rise & a gorgeous golden crispy crust, can't wait to dig in!....this is going to be the longest 2-hour wait!! 😂 This is my 1st time making a sandwich bread, I have only done Italian, French baguettes & Neapolitan style pizza dough before. Thanks for sharing the knowledge! 😎👍
I'm dying to make this but confused on the temperatures, What is the preheat temp and then you said lower heat down to what temp? Thank you, This bread looks o darn good... Any help would be greatly appreciated. Dora
I did as you recommended for the regular sandwich loaf and it really made it nice and soft and I got quite a lot more oven spring (added it right at the start of the recipe before the autolyse). At what stage would you add the butter in this poolish recipe?
@@o0GoldSoundz0o I add the butter as the last ingredient (at room temperature), after adding the poolish. I also see no reason why it couldn't be added in melted form, but I haven't tried that yet. I do find it is much less time consuming to use a stand mixer for combining the butter - much like making a brioche
Can't believe it's been a year since I watched this video and I'm still watching it. My question is, is it better to mix the dough by hand rather than a stand mixer?
Habe ich das richtig verstanden: wenn der Fingertest erfolgreich ist, *kann* man das Brot sofort backen *oder* aber bis zu 24 kühlen, um es später frisch zu backen? Oder ist immer eine Kühlphase nötig?
I live in tropical county, Singapore whereby the weather is hot & humid ranging 28-30C, all year round. For the poolish & autolyse, should I keep in fridge overnight?
Nothing to worry. Try all at room temperature. If you can't develop a gluten network via autolyse overnight, try to use the fridge. It should work though.
Nice, informative video; using poolish brings great flavors. I especially like the flowcharts and the tables - I spent 15 years creating flowcharts for an IT corporation. Great way to provide a quick overview of any process. Could one ask for a video of how to make a traditional sourdough Stollen next? 🙂
Moin Urban. Thank you! 15 years? You must be the master of flowcharts. Which software did you use? I have been using miro.com/ now. Have you seen Foodgeek's video on Stollen? th-cam.com/video/fqWWUGMBj5w/w-d-xo.html. I have not touched the topic, as a traditional Stollen is typically matured over weeks. It is a quite complex process hehe.
@@the_bread_code Would the Draw program in Libre Office be sufficient for you? As long as you don't need very special features or a hole to throw money into, it is a decent office suite.
Is this method only works for white flour or can I make a combination of rye and white. For example, I will make a poolish with rye flour and autolyses all the white flour. Would it work? and what max percent of rye flour can I use?
I actually made the poolish for pizza dough from another utube chef and I had so much left over I followed your recipe a day after the pizza after putting the poolish in the fridge for 24 hours or so …the bread turned out so well the next day i made another loaf, and at this point the poolish was 60 plus hours old ….the second loaf which was 60 hours after the pizza dough turned out as good as the 1st loaf and as good as the pizza crust…..do you know how long poolish lasts in the fridge ???? Thanks. Merryn
Hi Miles. If you subtract 40g from both water and flour original quantities, the initial dough's hydration will be equal to 100*(280 - 40)/(400-40) = 67% => less messy, and the final hydration will be 70%. However, following Mandrak's (aka Hendrik) recipe, the final dough's hydration will be 73% (100*320/440). For a 15%-protein flour such as he's using, there will be no problem at the end (fermentation times may differ a bit) but, for lower-protein flours, subtracting the amounts of poolish's water & flour would be very beneficial.
Which pans are you using for sandwich bread recipes? 25cm size or larger size. When I click on your link to buy them(I need to be able to stack them for steam like you did) there is one with a lid like a pullman, or one without a lid. I don't think a lid type bread pan would work because the dough wouldn't rise as high because there is no room. I think it's the other pan without the lid that you are stacking. I make the mistake of buying two traditional bread pans for this but they will not stack. Top pan just rolls off bottom pan.
Episode 1: Yeast sandwich bread: th-cam.com/video/vyDTKFtfIb0/w-d-xo.html
Episode 2: Poolish sandwich bread: th-cam.com/video/B_2SEmyyvso/w-d-xo.html
Episode 3: Sourdough sandwich bread: th-cam.com/video/o_xtVmR4vlc/w-d-xo.html
3:56 As a (current) engineering major, I would argue that 0.2g rounding when yeast grow at an exp() rate could make quite a difference over 24 hours. Even so, since the poolish will be saturated, the yeast would again grow exp() when given food. I love your testing and meticulousness. It's a sure sign of an engineer. (As well as rounding where we want to)
I'm really excited to try making my own sandwich bread. It would be so awesome to have some sandwich bread to pull out with some deli meats, mayo, lettuce and cheese.
At 3:50 you mentioned there would be a lot more yeast in after the overnight ferment. Why is that?
What type of oven stone are you using?
Every time you pat the top of the dough ball I think, "nice dough, good dough" as if it's a pet. Great video!
Thank you! That's very important 🤣
@Danvil - LOL too true. I tell my family it's time to feed my pet yeast (starter).
A baker in Australia says "pat it, tell it you love it"
Just what I was looking for. Poolish, no-knead, overnight . . . . You are about to improve my bread game. I love your gentle delivery too. It is a pleasure to listen to you.
I’m a long time fan of your channel. I just want to say how much I love you. I’ve learned how to bake unforgettable bread. Thank you
I love the sound of the bread being sliced: crispy crust! Great flow chart too!
Im really happy when someone include the ingredients and instructions on description, not some baker who force people to visit their site.
I baked my first bread by following your video and it was a success! Thank you so much for explaining everything in detail and especially for telling us the reason of each step (so I can be really flexible)~
Gluten tag! and thank you ever so much for your precise clear explanations and the truly excellent flow charts!
This sandwich bread has come out great the two times I made it. Thanks for all the detail. I made the first sandwich bread recipe/recipe first, and that was good. This one is much better and so forgiving for inexperienced bakers. I'm working on my stiff sourdough starter now. Love your baking style with the combo of science and art.
Made this bread yesterday. I used sourdough starter that wasn't very active and added dry yeast (4 gms) . I mixed it by hand and it was easy. This is one of the best breads I ever made. Soft and moist! Thank you for your recipe and helpful videos!
I was just thinking about doing this exact same thing! My new starter is not quite ready, but I want to bake some good bread now and I was thinking of cheating a little. Thanks for the encouragement!
Excellent advice on both autolyse and on bigga. wonderful video. thank you
I left a message of misery yesterday on my struggles with starter getting active even with WW flour. Well, I didn't "think" it was very active because it didn't have much bubbling and only floated for a sec and then sank. But, I decided to use it in the autolysed dough for the white sandwich bread I already had prepared. Shocker! It rose just fine. Because I had to use a cast iron round lid because that was all I had, middle had a high rise in the middle and much lower rise on sides. I bought two different pans to try your stacking idea for holding in steam. Thank you for your excellent videos. I have watched many, and you are the first "teacher" that I actually could make a good loaf after following your videos. Your explanations are clear and concise and greatly appreciated for newbie artisan bakers like me.
I tried this recipe and this is the best tasting bread I’ve ever made. Now I just add my poolish starter the night before to make hybrid yeast loaves. I have also ventured into black rye bread with caraways using this method. Excellent results. Ty and May the gluten be with you.
Ha! "We engineers love flow charts". This warmed my square heart 🟥🤓
Thanks so much for the great videos on Sourdough
Half the loaf fell into my mouth after this came off the cooling rack. I totally didn’t eat half a loaf of bread in one sitting. Also, a stick of butter fell in at the same time. The flavor, however, was no accident. This is a weekly bake for me now.
Amazing 🙏🏻
What a beautiful instructional video! I must try this method tonight. Thank you
Moin Anna Baty, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
Success finally !!! I made 2 loaves one was a mixture of bread flour and whole wheat flour the other one was straight bread flour and this one was a little over proofed but I’m happy ! I will take it as a win 🏆 totally enjoyed the dainty crunchy crust compared with my horrible 100 % wheat bricks I was baking last week . Thanks to you my bread game is getting strong 💜🌸
Thank you! Glad to hear that those tips are helping you!
Congrats on your successful bake! I finally had success one loaf ago. I am struggling with shape, stick, STARTER but this channel has been great in helping me make less mistakes and getting better results. I made this poolish today for the first time. First off, I could not believe how fast that dough rose with that poolish style. My bread doubled and then some, in under 2 hrs.
I live in California, and it's high 70's one moment, and low 80's on the same day. Wrecks havoc with my rise. I love the fridge proof method, but since it's the early afternoon, I decided to let it rise at room temp in my closed microwave. I have to use cupboards or closed oven or microwave to control kitchen temp for this delicious hobby of mine. 😊 Hopefully it will also work.
Sourdough starter and I have a torturous relationship. I may switch to more Poolish and other pre-ferments to keep my brain from exploding with starter fails when I go to bake. These are excellent alternatives to sourdough. I am fortunate to have an oven that allows me to flood it with steam from the steam-bake program so I also hope that will make artisan sandwich bread making much easier. Boules are not a problem to get steam from the lid while baking, but loaf breads don't work that way. 👀🤷♀️
@Isak Tougaard Thank you, Isak. I live in California, USA. We get large fluctuations of temperature in a single day. Problem wasn't in the summer. Starter does well in warm conditions. It's now that it's cold that I have to get starter to start. Our coldest daytime temps would be 68 F degrees. Starter can take 7 hrs to rise, instead of 4-5. That is even when I use a steamed water cup next to the jar and keep refilling the cup. I don't have a proofer so put my starter jar in the microwave with the cup of hot water and keep refilling and heating the cup. I will probably add two extra feedings, and see if that strengthens the mother" enough to handle lower temps once added to the starter jar itself. Since this previous post, I have had better luck with starter starting in summer...now I'm dealing with sluggishness in the winter.
My "Mother" jar is never a problem. I strengthen the mother starter twice the night before baking and can leave it on a counter in cold temps overnight and it looks ready to use. I just don't trust the starter jar which is what I use on baking day. If I'm sleeping, I don't know when it collapses...so cannot leave that out overnight. On baking day, I feed the starter jar 20g starter from mother, 60/60 flour water for one loaf recipe. I use 100 g of starter for Hendrichs recipe. Thank you for your suggestions. It is very much appreciated.
Love the flowchart!
Thank you!
This was by far the best sandwich bread yet thanks for sharing
Freu mich schon auf den 3. Part. Part 1 heute getestet und wirklich überrascht vom Ergebnis. Deine Videos sind auch super kurzweilig gestalltet. Unterhaltungswert und brauchbare Infos - perfekte Kombi :)
Danke. Das freut mich sehr!
Would be neat to see a sandwich episode where different sandwich creation options could be explored (maybe with a local chef or deli-meister?) for different final bread bakes. This was such a pleasant video to watch.
Thank you. Gives me lots of inspiration.
I like the dough sample separation for the proofing. I will try that also.
This bread truly is good enough to be stolen. Thank you for sharing it with us. Wondering how it would be if I use 50% whole wheat flour.
Hey, I just wanted to say thank you since my sourdough technique has been improving so much by watching your channel, and trust me I watched and read a TON of sourdough related content on the internet before. I'm not up to your level yet but if I would have to stress only one advice you give on your channel for your viewers is the importance of fermentation, and by far what helped me the most is using a small piece of dough in a tiny jar as a reference to know when my dough has proofed enough. This trick you give was a game changer for me. Almost all recipes and videos just give timings but there is no timing, especially since I've witnessed the difference in proofing between the cold times now here in Belgium and when I started baking back during springs. So thank you, and keep it up :)
Thank you for the nice words. And yes - this is the most important factor, all the other parameters have an impact, but none as much as the fermentation. I struggle with it now too with the colder weather in Germany. However the small jar makes sure I always ferment on point. Take care!
Thank you sir, I love your teaching it is helping me a lot. Be blessed amen
I am loving this series! Love your engineer precision...and then the rebel in me mostly follows it! 🤣🤣🤣🤣 truly the most difficult hint is temperature. Now we are into cooler weather and this need to adapt again!
Moin Isabel. Thanks a lot! Haha mostly? 😡. Just kidding 🤣, you always have to adapt, that's why a better understanding of the whole process does wonders. Winter times has my dough ferment almost twice as long as in summer now.
Great great video. Full of great advices and explanation !!!
I get it ...German Stolen for Christmas ! Very good !!! I have never heard of Poolish before.
I'm too busy at the moment to bake bread...I'm going to wait for your Sourdough Sandwich Bread.....I'v got a good ripe , healthy starter waiting in the fridge
Moin Artlover. Thanks! Hope the recipe will be out soon.
Thank you! My starter is maturing on the counter, it is not very strong yet....I've been looking for recipes....I believe I will use yours. Thank you.
Best of luck! Thank you!
Wonderfully detailed recipe. Just a question. I was looking to make a bread using just whole wheat flour. In the same recipe, can I replace the all purpose flour with whole wheat? If yes, what changes are needed?
Thanks, and keep doing the good work.
I made this bread yesterday. It is really tasty! Thank you!
My pleasure 😊
Your method of removing a small part of the door then placing it in a small container to rise is something I have never seen before. Great tip. Thanks.
Hi your recipe is superb...can we add some whole wheat flour in this recipe.
Yes. Just replace it with whole wheat flour. Will work.
Can this work with fresh milled grains as well?
First of all I really love your videos, I always wanna slap that dough too! I have been following your tips and was wondering if and when I could do any additions to my dough, such as seeds, nuts, dried fruit or spices. Thanks again for all the amazing info with simple straightforward explanations.
You are most welcome! You can do that the moment you also add your poolish :-).
I just realized the reason I like your videos is because you're an engineer. You approach it as an engineering problem. I absolutely love it!
This is a perfect combination of fermentation and yeasteeeeeeee deliciousness!!!!!
Thank you! I love this bread, it has such great taste!
According to Hamelman's book - does Poolish has anything to do with Poland where there is tradition of sourdough bread?
Just made this. Soooo much better than traditional sandwich bread. Thanks so much for the tutorial
My pleasure!
Hi, I love your channel as it always give sense to the process. I have a Q about poolish wondering if it can go to the refrigerator after it raised almost double in size AND for how long it can stay there before actual baking? Thanks❤
Love it, I've never worked with Poolish. Making this poolish sandwich bread as we speak. 😃
So clearly explained!! Thankful to engineers like you 🌞
Hello again. I've taken a break from making bread but I'm at it again. Your dough looks delicate or soft mine is a little tougher does that mean I should add more water?
Just invested a large amount of time into this. I'm a fairly amateur baker but multiple things went wrong for me along the way. My flour+water was much more sticky and hard to work with in the morning, even with wet hands. Then after the first proof before putting into the fridge (it took about 3-4 hours for me) again, the bread was sticky and hard to work with. It had risen but didn't have the strength of a nice dough ball how it looked in your videos. It bubbled a LOT in the fridge (left about 18 hrs) and then it didn't rise in the oven. So all in all, a complete disaster and I don't even know where to begin :D
For a novice baker, I would recommend just adding the poolish to a simple yeast bread recipe for the flavor. Bread takes a lot of practice and you have to get a feel for it. Flour is not really a consistent, predictable ingredient to work with. Keep trying, almost no one gets good bread right at first.
This looks fantastic! I will definitely try it, thank you for sharing!
I'll make this tonight. I wish you had included a written recipe, but I'll just watch one more time and document it as I go.
... which is what I did. I'm ready to get started. Thanks again for this clip.
Hello Hendrich, thank you for sharing this poolish method. I have a few questions：
1. Do you put the dough in the freezer or the fridge?
2. Before baking, do I need to wait until the dough is back to the room temperature after taking it out from the fridge/freezer?
3. Why does this butter-less and sugar-less bread takes such a long time to be ready(30-50mins)? Usually a buttered brioche takes only 23-30mins.
So I come home, and I'm a little tired, and a little foggy in the brain; I open up my laptop and The Bread Code pops up! YAY - the sun just broke through the fog, and a vision of beautiful poolish bread is now dancing in my head. Because of your clear instruction I will be brave enough to try this. THANK YOU!
Thank you! You are most welcome!
I made my first ever loaf of sandwich bread today. I’ve made some milk bread so far but this is the first time I made artisian bread, and I have never eat this kind of bread before. Here in Vietnam, I often eat baguettes or orther kind bread which is drier/solid color inside. And today, after finish baking my very first loaf in the air fryer, I waited about 30 mins and cut it in half but because it’s my first time, when I saw the moist, bouncy, shine inside the bread, I thought that it’s under baked so I put it back in the oven again and baked it 15 mins more. When it’s done, the crust was so hard while the inside still moist and bouncy. I ate it and realized that it’s not under baked and that’s maybe it’s how this kind of bread is. So I tried to find and took a closer look at some very detailed pictures inside other’s artisans bread and the bread in this video, and your bread has shine, moist and bouncy inside too. :))))
Great job! I was just wondering roughly how long it would take to proof at room temperature rather than use the fridge? Thank you for your great videos and support!
Thank you. Around 60 minutes I would say. But make sure to test the finger poke trick. It's much more reliable. Happy baking!
@@the_bread_code thank you kind fellow! I am starting to get to grips with the finger test thanks to your guidance!
is that 30 min in the freezer or fridge, you mention both? Thank you
Hey Johnnie. That's the freezer :-)
I made the bread and baked it off this afternoon in time for Christmas eve dinner. It came out perfect! You provide good, clear instructions. I added sesame seed on top. It is delicious. Thank you for sharing your recipes and your skills. :0) Steve Bottoms
Awesome. Truly appreciated. Glad it turned out well!
Wow, I followed your method and recipe was blown away by the results. The crumb was beautiful. The chilling before scoring allowed be to score deeper and easier which produced a huge amount of oven spring. Why not add the salt to the dough in the beginning? I am trying currently attempting to figure out how make it with 50% sprouted whole wheat, and my first attempt with a 33% substitution even with 10ml more water (deciphering internet info).
Thanks 🙏🏻. You can add the salt right away too. In general for a very long autolyse I'd advise skipping adding salt 👍
Si you have the same method of baking in oven for all sort of bread?
Yep.
This looked so good I started making it right away! Did you leave the water to steam in the oven the whole baking process or did you take it out after 30 minutes for the bread in the video?
Thank you! In this case I had removed the water after around 30 minutes. It made a little bit of a thicker crust, but I wanted that for this bread.
This bread is in the oven as I type and it looks great.
I feel your tips have improved my sourdough. The shielding tray and reducing the temp to 230 works really well.
Is your oven at 230 for the whole bake?
Thank you for yr video. Why dont u punch down d dough after d first rise? If after d first fermentation, d dough is too tacky, what shall i do? My kitchen is always hot n humid.
Punching it down will degas it. In your case the fermentation is faster. So you will have to just reduce timings a bit everywhere.
Thank you for yr prompt reply. May i know how do you decide whether to use the poolish or biga fermentation method on various types of bread. TQVM!
Im doing much better with Poolish than sourdough. Once a week and we havent bought bread in over a month. Got a loaf proofing right now. Wish i could post a pic of it here. Thank you so much for your advice and please continue with these videos . Have you tried baking a loaf in a grill on a pizza stone yet?
I'm new to poolish, and watching the detailed instructions, I have a question. It sounds as if you're saying the poolish is in addition to the original ingredients? I have a 360 gram white sandwich bread from KA. If I want a 20% poolish, then do I take 72 g (20%) of flour Plus 72 g (20%) of water from the original amounts? Or do I take 36 g (10%) of flour and 36 g (10%) of water from the originals? It almost looks as if you're using entirely separate flour and water that are NOT in the original ingredients? How is the poolish created: with part of the original ingredients or separately using additional flour and water? I'm quite confused. Any help would be greatly appreciated. This is an excellent video!
Giving this a go with whole white wheat bread flour. Just realized it's only 12% protein so will see how it goes. You didn't mention the sample increase differing depending on protein % in this video. Does that only apply to sourdough and this recipe it should double no matter what the protein % is of the flour? The poolish doubled overnight so maybe it doesn't matter.
Sorry. I missed this comment! You are correct. This only applies to sourdough, not to yeast :-).
@@the_bread_code Thanks. I've made a lot more breads with sourdough than yeast at this point. :)
This guy in definitely going to be my new bread master!
“Deterministic finger poke test” vs probabilistic thermometer MonteCarlo simulation - man, you are a hero!!
🤣 good to geek out a little bit.
Hi, in your dough ingredients stated 4g of dry yeast to be added into the dough. However, your video didn’t mention or show any yeast to be added to the dough. The whole video, only 1g of dry yeast is added in the poolish. Hence, beside the 1g of dry yeast which is added in the poolish, are there additional dry yeast to be added in the main dough? Thanks
Thanks! Good catch. I fixed it. Only the poolish has yeast. The main dough only has yeast through the poolish :-). You could speed up the process dough by adding a little additional yeast to the main dough when you add the poolish.
@@the_bread_code how much of additional dry yeast should I add to the main dough if I want to speed up the process ? When you say speed up the process, are you saying the fermentation should remain unchanged according to your video?
Wow! Amazing taste! Thank you
My pleasure 😊
That looked delicious. Would the base rise be quicker if you added a little sugar to the mix ? At what temperature does the rise need? Thankyou so much
Yep. That would work. All temperatures will work, it will just speed up or lower the speed. As you prefer :-)
Love your videos, I've learnt so much! A cheeky request - could you do a video on panettone please? A sourdough version would be particularly interesting :)
Thank you. Great suggestion. I will take a note. I first need to try and learn this recipe. But I might be able to do it then for next year 🚀
Love your videos.. Followed this recipe exactly and loaf came out yummy.. Thank you so much.. Waiting for sourdough version..
Moin Pranjali Alandkar, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
@@the_bread_code
Dhanyawad for your reply.
I made my first sourdough bread on weekend. I have been cultivating sourdough starter from last 4 weeks and I was waiting for you sourdough loafpan version to make my first sourdough bread but starter got so active that I went ahead and baked batard.
Came out unbelievably good.. Crusty crust, open and even Crumb, super soft inside, tangy and beautiful flavors.
All because you explained bulk fermentation so smartly. I loved your flowcharts as an engineer. Aliquot jar trick, your hydration charts are best.
I have one question about starter. I have read somewhere that using whole wheat flour for starter makes it more sour and does not help in strethening the dough. Is it true? I am not looking for very sour breads.
Please guide.
Thank you.
@@pranjalialandkar9412 thank you for the nice words. Oh no, that is not correct. A whole wheat starter won't make a more sour bread in the end. This is all just related to your feeding schedule and for how long you ferment. So nothing to worry.
@@the_bread_code Okay.. Thank you..
Hi Hendrick! Did the poolish and the autolyse take place inside or outside the fridge? Thank you for your videos. Greetings from Argentina!
Hola Lau. Outside of the fridge at room temperature. Cheers!
Another great video! Quick tip for you - the lid of a Pringles tube fits those small glass proving sample jars perfectly ;)
Great tip! Thanks a lot!
I actually sent for lids for Oui yogurt jars. I’ll bet the Pringles lid would work for those, too! I’ll have to check it out.
@@jvallas did the pringles lid fit the oui jar?
@@followme8238 I rarely buy Pringles, so I haven’t tried (& forgot about this little experiment). Maybe next grocery delivery.
@@followme8238 I finally bought some Pringles. Nope, the cap is too big. ☹️
Can I bake after the 4-hour proof & skip from putting the dough in the fridge for another 8-24 hours?
Moin von etwas nördlicher als Hamburg ! Vielen Dank für dieses tolle Rezept, es hat gleich beim ersten Versuch super funktioniert. Jetzt ruht die Sauerteigvariante gerade und wartet darauf, dass sich die Teigprobe verdoppelt. Danke auch für diesen Trick. Mein Starter scheint etwas schwach auf der Brust zu sein, und es dauert viel länger als ich erwartet hatte. In der Zwischenzeit werde ich mir einfach ein paar deiner anderen Videos ansehen und ein bisschen mehr über’s Brotbacken lernen.
Danke. Sehr gerne!
First of all, thank you for effort you put into the video, it is easy to follow and also informative. The bread turns to be great; crispy and fluffy.
I have one question.
Next time I would like to put some butter in, should I substitute water with butter using 1:1 ratio?
You substitute butter with oil or oil with butter using 1:1 ratio 🙂...... not with water....
The table of hydration with respect to the protein in the flour at 4:46 is so useful for amateur bakers like us! I will also try the poolish method. Looks interesting. By the way, where did you find the 15% flour? I only come across 11% max in the grocery stores.
Baked this today with less than stellar results. The flour here in Portugal is really horrible. 9% protein. I tried to get clever and add 4% vital wheat gluten and use the full 70% hydration. What I got was a fully cooked, but pale & pretty dense loaf. I've got another extra dry poolish resting to try again tomorrow. To 400g flour I added 214g of water. Let's see what this does! I plan to start at the bottom and work my way up the hydration scale to see what works best for this flour. I don't miss a ton of things from the US, but King Arthur Flour is definitely high on the list! Thanks for this amazing community!
I have found that if my bread comes out pale and dense, it was not proofed enough.
Episode 4: Sourdough Sandwich Bread using Tangzhong technique
Episode 5: Sourdough Sandwich Bread using Yudane technique
;)
🤣Damn. I am down the rabbit hole again. Next up though will be the Dr. Dough that I wanted to do for a long time 😎
Yes Yes! 😃
This german never bores me! You are simply amazing! I might not follow all your steps but you helped me make amazing sourdough bread from the first try.
As always, excellent content! 😎👍
One quick question, did you do ferment the poolish & autolyse at room temperature?
Thanks 👍
Yep 🙏🏻. And thank you 👍
@@the_bread_code Just made this bread & just took it out of the oven, baked to a perfect internal temp! Got a beautiful oven spring/ rise & a gorgeous golden crispy crust, can't wait to dig in!....this is going to be the longest 2-hour wait!! 😂
This is my 1st time making a sandwich bread, I have only done Italian, French baguettes & Neapolitan style pizza dough before.
Thanks for sharing the knowledge! 😎👍
I'm dying to make this but confused on the temperatures, What is the preheat temp and then you said lower heat down to what temp? Thank you, This bread looks o darn good... Any help would be greatly appreciated. Dora
Thanks! Always bake at around 230°C. That's the right temperature. Bake with as much steam as possible.
@@the_bread_code thank you so much
You are the best channel on you tube Bread Code is my bible
Tip: For additional softness and yum I thoroughly recommend the addition of 50 grams of unsalted butter as the last component to this great recipe
Great idea!
I did as you recommended for the regular sandwich loaf and it really made it nice and soft and I got quite a lot more oven spring (added it right at the start of the recipe before the autolyse). At what stage would you add the butter in this poolish recipe?
@@o0GoldSoundz0o I add the butter as the last ingredient (at room temperature), after adding the poolish. I also see no reason why it couldn't be added in melted form, but I haven't tried that yet. I do find it is much less time consuming to use a stand mixer for combining the butter - much like making a brioche
@@brimox1 Great, thanks a lot - I'll give it a try!
Thank you for your videos! When I use flour and water for the poolish, should I subtract that amount from the recipe for the whole loaf?
Can't believe it's been a year since I watched this video and I'm still watching it. My question is, is it better to mix the dough by hand rather than a stand mixer?
There is no better way. 🙂 Do what works best for you. 😉
A stand mixer causes more oxidation, mixing by hand yields a better flavor.
Habe ich das richtig verstanden: wenn der Fingertest erfolgreich ist, *kann* man das Brot sofort backen *oder* aber bis zu 24 kühlen, um es später frisch zu backen? Oder ist immer eine Kühlphase nötig?
Hello. I do have a fan only - convection oven. How I can add the water and steam?
I live in tropical county, Singapore whereby the weather is hot & humid ranging 28-30C, all year round. For the poolish & autolyse, should I keep in fridge overnight?
Nothing to worry. Try all at room temperature. If you can't develop a gluten network via autolyse overnight, try to use the fridge. It should work though.
@@the_bread_code appreciate your reply.
Moin Moin. It is in the oven right now. I actually can't wait again to try it. Thanks again! It smells like my baguette dough. Dealiscious.
Mon! Awesome, thank you very much. Hope it turns out excellent!
@@the_bread_code Following your steps, it did. Very yummy. Thanks.
Nice, informative video; using poolish brings great flavors. I especially like the flowcharts and the tables - I spent 15 years creating flowcharts for an IT corporation. Great way to provide a quick overview of any process. Could one ask for a video of how to make a traditional sourdough Stollen next? 🙂
Moin Urban. Thank you! 15 years? You must be the master of flowcharts. Which software did you use? I have been using miro.com/ now. Have you seen Foodgeek's video on Stollen? th-cam.com/video/fqWWUGMBj5w/w-d-xo.html. I have not touched the topic, as a traditional Stollen is typically matured over weeks. It is a quite complex process hehe.
@@the_bread_code Would the Draw program in Libre Office be sufficient for you? As long as you don't need very special features or a hole to throw money into, it is a decent office suite.
Is this method only works for white flour or can I make a combination of rye and white. For example, I will make a poolish with rye flour and autolyses all the white flour. Would it work? and what max percent of rye flour can I use?
I actually made the poolish for pizza dough from another utube chef and I had so much left over I followed your recipe a day after the pizza after putting the poolish in the fridge for 24 hours or so …the bread turned out so well the next day i made another loaf, and at this point the poolish was 60 plus hours old ….the second loaf which was 60 hours after the pizza dough turned out as good as the 1st loaf and as good as the pizza crust…..do you know how long poolish lasts in the fridge ????
Thanks. Merryn
Du machst tolle Videos. Sehr informativ und angenehm erzählt. Ich freue mich auf weitere Videos.
Danke!
why did you not subtract 40gm of water and flour from the overall recipe? thanks. i learn a lot from your videos. keep up the good work.
Thanks! You are right. But most bakers like to simplify the math a little bit. The recipe works regardless of the slightly increased water %.
Hi Miles. If you subtract 40g from both water and flour original quantities, the initial dough's hydration will be equal to 100*(280 - 40)/(400-40) = 67% => less messy, and the final hydration will be 70%. However, following Mandrak's (aka Hendrik) recipe, the final dough's hydration will be 73% (100*320/440). For a 15%-protein flour such as he's using, there will be no problem at the end (fermentation times may differ a bit) but, for lower-protein flours, subtracting the amounts of poolish's water & flour would be very beneficial.
Hi. Do you leave the dough outside or in the fridge overnight?
In the fridge :-)
I love the idea of combining a poolish and an autolyze!!! Could we use the same process for a regular dough bread ?
Yep :-)
Recipe was fantastic!
Thanks a lot 😊
Which pans are you using for sandwich bread recipes? 25cm size or larger size. When I click on your link to buy them(I need to be able to stack them for steam like you did) there is one with a lid like a pullman, or one without a lid. I don't think a lid type bread pan would work because the dough wouldn't rise as high because there is no room. I think it's the other pan without the lid that you are stacking. I make the mistake of buying two traditional bread pans for this but they will not stack. Top pan just rolls off bottom pan.
Hey Maureen. Around 25cm is the size. I like the one with the lid too, they are great when I make my discard starter bread for instance :-)
Simply Fantastic...
I made this recipe sevaral times and is awnsome
Do you put the dough in the refrigerator overnight or at room temperature?
Once it is done bulk fermenting, it should go into the fridge. For the autolysis/poolish, I do that at room temperature :-)
Hi. How long can you keep a poolish in the ref? Is there a std poolish to flour ratio?
I always go for around 20% poolish based on the flour. In the fridge it should stay good for a very long period of time.