How to make Pain de Campagne and Poolish - The School of Artisan Food
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- เผยแพร่เมื่อ 29 ส.ค. 2017
- Ingredients for 2 Loaves:
For the Pre Ferment:
310g T85 Flour
310g Water
0.2g Fresh Yeast
For the Dough:
310g T65 Flour
15g Salt
155g Water
1.5g Fresh Yeast
615g Mature Ferment
80g Mature White Sourdough
Thank you soo much!! You’ve solved the mystery for me after almost 2 years of regularly trying to make some pain de campagne/sourdough bread. It’s the poolish (with very little of yeas)t!!! I didn’t even add more later/the next day, just the flour and the sourdough starter. I used a Dutch oven to bake it. Turned out perfectly today! Before I used to bake just with the sourdough starter but it never turned out as aimed. Semolina was a great advice as well. I am so happy and thankful to you! ✨
I could watch bread baking vids all day! I almost always learn something I either didn't know or it confirms my knowledge base. Thanks for your efforts
I agree Johnnie. I've spent hours watching "how-to" bread making. I'm so grateful for all the people who teach us.
I've been baking since 2012 (at home) but I really enjoyed the way you gently showed every single step. It tells you put real passion in baking. Hat off.
Fabulous demonstration. I appreciate the fact that there is zero unimportant chatter. Thank you.
I make break. He’s awesome.
Bread, that is :). I toss my loaves on a Dutch oven. Have a huge dough in kitchen now.
Amazing craftsmanship. Complicated high skill level bake wonderfully presented. Kick ass!
Steven Wright: "It doesn't matter what temperature the room is, it's always room temperature."
Thank you for posting....in my dreams I would attend your school
Not cutting into the bread at the end to show the crumb structure is almost a criminal offense I reckon.
+ drownthedays - 👍I totally agree!! How dare he not show us the thing of beauty inside???😠🤨😩😔
No crumb shot? Why bother watching the video?!?!? Show the structure.
Especially when he mentioned the crumb right at the end. Maybe they did film the slicing open but the crumb was rubbish.
not the only baking vid ive seen where they dont cut into the loaf. and it bugs me every time. good technique here, tho
I love that . . . No crumb shot! And I agree. Really annoying.
Thanks for sharing all these techniques, really excellent video.
Watching you stir with your fingers together reminds me of my little momma. She had a dough bowl that had flour in it all the time. She would take her little hand with fingers together and mix in the ingredients for Southern biscuits. She never had dried flour lumps in her bowl. She could pull the flour from the side of the bowl as needed without making a mess. I can’t do it-I make biscuits but not with the expertise of momma.
Are you saying she would mix the ingredients with the flour in the bowl, pull out the result and shape & bake it, and there would still be a mass of flour remaining in the bowl for the next bakes? I just love this concept.
Edit: and similarly, EmmyMade video with "hand measured" biscuits all done in the bowl - handful of flour, 4 fingers (pinch together with thumb) of baking powder, 3 fingers salt, 2 fingers sugar, 1 finger up to the 1st knuckle of lard or shortening. Mix it, add "enough" milk or buttermilk. Make little round patties and place in pan. Bake 425° 15 minutes or till golden. She used a cast iron pan. Love it!
Love it, nice technique, would love to learn more. Great video
That was a very informative and elegant video.
This was quite helpful and well done, the only thing I'd do is lower the music level so it does not compete with your voice level. Thanks.
Yeast in the poolish. Yeast in the sourdough. Fresh yeast with the flour. Surely there must be some way to introduce more yeast! :-)
Very nice lecture/demonstration!
Thank you for an amazing and totally absorbing tutorial. I wish I had been there to have sliced that loaf open at the end and had a slice! 🙏🏻💕
Very informative. Great, thanks.
Very nice. Very good detail.
Thanks for your tutorial . It’s really good
This is one of the best explanationsIve seen of how to fold the dough and shape it.
The shaping was mediocre at best. The dough was loose and he did not tie the bottom. You can see in the final bread it was not shaped well.
Very clear explanation, thank you for your YT channel.
wow this was amazing .
What an interesting man! Great tips Thank you
for the 2 loaf recipe can I put it on the mixer with a dough hook and mix?
Thank you so much. Can you use instant yeast if you don't have access to fresh yeast? Thanks again!
Que maravillosa masa🤗
Nice video explanation. What is the STEAM CYCLE on the oven, how long do you give steam. First part of baking or entire 40 minute bake? We have a similar convection oven.
Very good job in explaining why you make the bread and the steps the way you do. I enjoyed this very much! I would have liked to see what the bread looked like inside after it was cooked however.
Excellent video and if you follow the instructions and the recipe in the drop down under the video it really works. Had to spend a tenner on a rectangular washing up bowl and a scale that will go down to 0.1g, but an investment well worth it. Thank you.
adorei a receita parabéns
I tried Raymond Blanc's recipe first and I didn’t like his poolish with dark rye when baking in small quantities. He also just uses commercial fresh yeast and I like the addition of sourdough. I don't understand the differences in T flours, but I used a 13% protein strong flour in the poolish, a 15% in my sourdough starter and an 11.7% with rye and spelt in the dough at a ratio of 4:1:1. Besides for that I followed your recipe and methods and it came out beautifully light with a fairly open crumb. There’s only 2 of us and we always have pain de mie ready for our morning toast. So, even baking just two loaves is too much when we like to vary our other breads.
The best part the cutting has been forgotten
Is this the same for slow yeast?
Thanks so much!
Thank you for an excellent video, you only have to see the finished loaf to know that the CRUMB is just a beautiful.
Why, why no crumb shot!
I'm broken inside! :(
Fantastic
No crumb shot - why!?
สวัสดีค่ะมาดูวิธีทำขนมด้วยค่ะ
If I don’t have fresh yeast how much dried yeast should I use?
How do you clean the bowls and hands?
Very nice thank you
Hi ! Can you please guide on which bread flour to use for donuts? T55 or T65. Thanks in advance ☺️
Around the clock 10 times for 3 mins each time and waiting 5 mins between each?
You’re one of the few good teachers sir! Thank you so much for the thorough explanation ! Cheers
What Different T85 flour n T65 flour?
I'm familiar with wicker proving baskets, but I've never seen the type you used. Where can I find one like that?
What hydration?
Does anyone know the carb content and calories?
excuse me, can I try baguettes with this dough? Or with the tin bread dough?
Wonderful teacher. Great explanation Sir. Would have been completely satisfying if the bread was sliced at the end. However theres no doubt it was professional. 🤔🤗
Superb video - Thank you. The only issue I have (for myself) is that you use 80g sourdough in the formula. I bake three times a week and each bake is pretty much different. I don't have a lump of sourdough knocking around. Doesn't enough flavour come from the poolish? Any advice please?
Thanks again.
The poolish is more than enough preferment for pain de campagne. He must have some reason for combining the poolish with sourdough, but I can't see why. Maybe less sour? I'd look at modifying the starter if I wanted to achieve a less sour profile, aim to reduce the opportunity for LAB to grow too much.
@@SpencerDonahue
Hi
I totally agree. What I do now when wanting to avoid is to start the preferment with a smaller amount of stater (say 50g - 100g) so that I am not importing larger amounts of lactic acid. Cooler preferment temperatures helps too. The yeast dominates.
Thanks for coming back.
Can I use T55 instead for both. Thank you
How much to replace fresh yeast with instant dry yeast, please
Could you please include a link to how you are making your white sourdough if you have made such a video? Othervise I would very much like if you made such a video :-)
Is this really normal commercial flour without additives?
What is the glob of sourdough you added?
Is "mature white sourdough" considered wet or dry ingredient? and what happens if we dont add it to the mix?
What I'd like to know is his recipe for the sour dough- the ratio of levain to wheat, and what is the protein percentage of his flour. This information can make or break a recipe. I will say that I plan to try it next. And what does "mature" mean in the case of this sourdough... ? Just bulk risen? By the looks of it, this would be my guess.
u spoken so great
Can i put it in a tin, let it proof for 3 hrs at room temp, 22 degrees C? Excellent video, and excellent bread. I make it often.
Someone please correct me if I'm wrong: he said to do S&F for at least 10 times, at 30-minutes interval. Rest the dough 30 minutes, then do the folding for another 3 hours before dividing the dough to shape?
And did he bake the dough straight out from the fridge without letting it rest at room temperature?
Thanks much!
S&F for 3 minutes and rest for 5 minutes; repeat 10 times to develop the gluten in the dough. This initial step is what he called the "Around the Clock" technique.
Next: during the bulk-ferment process, wait 30 minutes then S&F the dough into itself in all 4 directions with wet hands and repeat this every 30 minutes for a total of three times. Let sit for 3 hours to complete the bulk-ferment.
Then for the divide and shaping you must fold the dough in a double-diamond pattern to firm up the dough prior to the final shaping which he called the "gating" technique.
Proof the dough in the basket for three hours total. Then bake.
@@johnnykaldani633 thanks a whole bunch! I'm going to give this a try! Much appreciated!!!
Can dry yeast be used in place of the fresh yeast??
Amalia Liapis As far as I know, yes, you can
If I do not have access to fresh yeast can I use a yeast packet for the poolish ? thanks to whoever responds.
Jotsky yes
Hi, you didn't mention the quantity of sourdough or flour added to the poolish??
Good Lob....
I mean u put a sour dough recepie and u add it to the texture...what was it the receipe of that sour dough that u add?
thanks for a terrific video
if I do the math on the ingredients above (assuming that the 615g Mature Ferment IS the poolish, the pre-ferment - and assuming that your 80g of mature sourdough was 60% hydration), I come up with a dough hydration of 73.8% -- your dough looks like it's about 80% - does this sound right?
668 g flour (357.5 from starters (poolish and that mature sourdough)
493 g water (337.5 from starter)
13 g salt (at 2%) - you add more
1174 g final dough weight
73.8% hydration
If the 80g of sourdough is 100% hydration, the total hydration is 76.5%. But he doesn't say what the SD hydration is.
He doesn't say what the hydration is, but the sourdough shown in the video looks to me to be much less than 100%.
Why didn't you cut the bread?
Also... in your reduced recipe for two loaves which appears above, you call for 0.2grams fresh yeast - converted to dry yeast this is , like .066666667 - so, pretty much no yeast at all - what do you suggest as an amount of dry yeast, realistically? Thank you.
Jerry Jay I would just add a small “pinch” or instant yeast. A pinch between your finger and thumb should do the trick.
No crumb shot???
fresh yeast? What do you mean?
Que rico
no cross section?!
Hi, awesome video! When you say "sourdough going in", can you please explain what sourdough exactly is? Sourdough dough from the day before? Sourdough starter(biga)? Thank you in advance!!
He means ripe sourdough starter. The poolish he makes at the beginning is the "biga", which is just Italian for poolish. The sourdough or natural levain is a preexisting product that he used in combination with the poolish
@@jacobevenich Thanks for the reply, the ripe starter looks like very elastic dough. Assuming it is a low hydrated levain/starter. Any idea of how to achieve a consistency like that? I've made starters with 50%, 60%, 65% hydrations but werent that consistency...maybe because i left them rise in a container(mason jars)? Any advice would be appreciated!!
@@davidc5158 yeah his addition of the sourdough is funny. I always keep mine at 100%hydration. It's easier to mix and easier to assess the final hydration of the dough. His looked like it was 75% or lower and also it didn't look fully fermented. I always add my at peak activity. Plus he just plopped it in there and didn't even talk about it, it just came outta nowhere haha.
Jacob Evenich what ever he did he made a beautiful bread.
@@jacobevenich "biga" isn't Italian for "poolish" its an entirely different recipe that implicitly uses much less water. The SD he tosses in has the exact consistency of a biga, whereas a poolish is almost a bubbly soup that is 100% hydration.
Q ? please
Can we use dry yeast ?
Does it have to be wet yeast ?
Yeast is yeast... just in different forms. You will need to adjust the amount.
@@philip6502 ❤ + 🕯 ✟✡✟ 👌🙏👍👏🤝
I wanted to cry why there is no crumb show at the end but i saw that several people have already done that. Instead i would like to thank you. I usually make an Iranian bread called Naan Barbari and the dough is very similar to this one. i learned several tricks here.
How much instant yeast should be added to make poolish
.1 g yeast to 100g water/100g flour
Great video! But I need my money (crumb) shot at the end of a bread video!
imnophd Yes. It's fundamental.
I dont understand why he adds sourdough and then makes a poolish, was that just left overs from another batch because both contain their own yeasts correct?
Bakers in France very often use yeast and sourdough. The sourdough is not very active so it's mainly for flavour.
Yes sir
I can't find fresh yeast anywhere....can I use instant dry yeast? if so, how much????
ImForgivenToo make your own
use 1/2 when using instant
I have question. room temp in my country is hot (30-32c) how long i ferment poolish in this room temp because it will fully rise in only 1 hour not 12 hours.
Put it in the refrigerator. Poolish will happily if slowly ferment, usually about 24 hours
I did the 50/50 water and all purpose flour and it was quite loose compared to what his shows.
Why do you add starter and poolish? Couldn't you add your starter to the poolish and skip the starter step?
Would poolish ever over fermented??
Yes
what type of flour is it plain flour or bread flour?
Neither. He uses t65. Not easy to find in USA. It's closer to AP flour.
@@jacobevenichT65? it sounda like a gun 😂
@@jacobevenich I've google it, (Extra strong bread flour)
@@FTA-0 yeah sort of. We don't have a flour like this really. T65, t80 and t110 are all French strong flours however they are not white flour like our bread flour. T65 is the whitest but less strong than an American bread flour, where as t 80 is about the same strength but more dark in color and doesn't really Form a strong dough in the same way as our white bread flour as that color is coming from some of the whole grain still being in the mix. 110 is even stronger but even darker. Our strong bread flour will give you great results in all forms of artisinal baking, and blending ap with bread flour will give yo in some idea of what Europeans are working with. The type of wheat is also different. French flour is usually a soft wheat, American bread flour is a hard(high protein,) red wheat. All of this doesn't really matter much, I would always use strong bread flour with some whole grain added to make this bread or any country sourdough for that matter. Anywhere from 10 to 35 % whole grain, increasing hydration for increased whole grain respectively. AP flour will work better for baguette with some bread flour added though if you want traditional results. 😜
@@jacobevenich Thanks you for the information. you suggest AP with some bread flour, but all purpose has a lower protein compared to t56, since its an even EXRTA strong flour. which I understand going to be higher in protein than bread flour.?
i thought you're supposed to keep the seam side down while proofing, then up while baking as it creates some beautiful cracks in the crust while baking? I guess it's down to personal preference...
No it's not a preference, you have that info backwards.
@@jacobevenich I see quite a few professional bakers leave seam side down while proofing and up while baking. Ken Forkish, for example.
@@Moforize quite a few is an exaggeration and it's certainly not an excepted norm. There are functional reasons why this is a bad idea. I recommend always baking seam down regardless of how the dough was risen. Your resulting crust formation, oven spring and crumb will all suffer if baked seam side up. It's your choice if you would rather have natural looking cracks instead of scoring, however unless your baking close to or at 100% whole grain this too can and likely will have negative effects on your crust formation, oven spring and crumb. Breads that are 100% rye for example don't require scoring as the lack of gluten development and heavy nature of Rye flour won't allow for much oven spring, and you usually dok get a few nice cracks, though scoring can also have inhanced results here as well. As far as rising the bread upside down in a basket is concerned, this helps to pre-determine the loaf shape as well as making it easier to move the dough, generally a fragile higher hydration dough for that matter, onto the baking surface with as little disturbance as possible. This should be done only when ready to score and bake immediately and usually follows a long slow fermentation under refrigeration. I've seen plenty of videos of people baking bread and teaching bad habits. Something to look out for.
The process similar to sour dough
27 years of experience and you didn’t show us the texture of “ la mie de pain” , so now, I don”t know if this “miche” looks like gruyère cheese in the middle or not!!
so many people only mention this aspect as though its the only thing that tells you how well someone made the loaf. Its tiresome and moot.
HI.
THANK U.
SO WHEN MAKING A POOLISH, WE DO (NOT) NEED TO HYDRATE THE FLOUR WITH WATER 1st WITH (NO YEAST) VIA AN (AUTOLYSE) FLOUR HYDRATION FOR 1-4 HOURS?
(WHEN) SHOULD WE BE USING THE (AUTOLYSE) TECHNIQUE?..
.. WHEN MAKING (ANY) BREAD (ALWAYS)!?...
... JUST NEVER DO AN AUTOLYSE WHEN MAKING THE POOLISH BUT (ALWAYS) USE AUTOLYSE METHOD FOR
(EVERYTHING ELSE)!?
ANYBODY KNOWLEDGABLE PLEASE REPLY SOON!
@@VeluBeru beautiful explaination pappa. Thank u. I really appreciate the wisdom
@@VeluBeru THANK U VERY MUCH FOR UR WISDOM.
should i autolyse my Pizza Douqh flour first for 1-3 hours for Neapolitana Pizza?
If so.. should i be autolysinq ALL of the flour to be used, mixed in little at a time OR ..
Only HALF of the FLOUR?...
HOW COME SOME PEOPLE AUTOLYSE ONLY (HALF) OF THE FLOUR TO BE USED & (THEN) ADD THE RAW FLOUR TO THE
(HALF AUTOLYSED) DOUGH?
عجبوني سنانك
Why would you not show the bread cut? Very,very,very strange.
Is it too much to expect a list of ingredients and quantities. My Guessometre is not that good
It's in the comments kiddo.
Why both poolish and sourdough?
terriblycleverchannelname was there sourdough?
You can make poolish with sourdough too
Pat M why do you comment, when the question was directed at someone else. Besides that you didn’t answer the question at all.
@@willemduitemeijer1683 so sorry, I thought this was a pubic discussion forum on which people could contribute their opinions and knowledge, I didn't realise it was your private fiefdom, don't worry, you won't hear from me again
Pat M you are not overly clever. I know what can be done with polish. Just did not get if sour dough was used in this one. And reading your BS still haven’t got the answer. Surely respond to comments, but at least make these responses relative to the comment or question.
3:15 if you don't use water you will look and feel 'POOLISH"
👍Like wow! A thing of beauty. Thanks. 💞 HOW COULD YOU NOT BREAK/CUT IT OPEN FOR US TO SEE???!!!??? CRUEL!! 😩😔
Pity that you did not provide volumes or weights
Willem Duitemeijer they are listed now.
Which flavor using
As helpful as this video is and i thank you for it but the music and different sound levels of the video are very annoying.
Simple Nick so mute and add captions.
show me the crumbey shot!