It's great you are exploring this for folk. Here is a little more information. Why ferment some of the flour over a longer period with a poolish? It develops more flavour. A poolish only long ferments a little flour. Cold proofing in the fridge long ferments all of the flour and you get more flavour still. It is a commericial cheat technique not required in home baking. See below. Good bread flavour comes from the acid made during fermentation reacting with the alcohol made by the yeast. This reaction is slow, so long fermentation times give better flavour. So using smaller amounts of yeast and longer bulk fermentation times gives better bread flavour. Commercial bakers try to cheat by only fermenting a little of the bread slowly. That is what the poolish is. Slow worktop fermentation followed by cold proofing in the fridge gives the best bread flavour from yeast. Yeast does not produce much in the way of acids, even with long fermentation. So it will always develop much poorer bread flavour compared to a sourdough loaf. Sourdough has lactobacillus in them. They produce more acids and thus better bread flavour. Sourdough bread need not be sour. In the U.S. a sour sourdough is generally preferred. In Italy France and the U.K. Sourdough breads are not sour and sourness is seen as a fault. Italians with their Massa Madre go to great lengths not too have sour bread. The French call sourdough Levaine Naturelle. In English I call them Natural Leaven. Sadly the American Sourdough term comes to dominate and people think sourdough bread is sour. I hope this is useful to someone. Thanks for the video.
Wow brilliant information so glad we have you in this channel my pleasure thanks for sharing and help the community to learn and thanks for watching my channel definitely I’m always encourage Homebakers to cold proof their bread so get maximum flavor and a healthy option for digestion ✌🏼🫡
Thanks Kevin I have been experimenting with Poolish now for 2 years. I never used to add yeast to it . I just treated it like a sourdough.. I knew nothing at the time .. But learned by trial. I will tell you the flavor my breads had were incredible. Lately I have been making Poolish with a pinch of yeast and it's not the same but I have been leaving a small percentage in the tub to age it as I process future batches and plan on not adding any more yeast to it to get back to the flavor it should have. Time and cold temp ❄️ 🥶 should give the dough what it needs to mature into the perfect taste and good body.
@@littlemoresalt I've only just seen your reply. Thank you that is very kind of you. I see some baking channels are suggesting using old dough (Pâte Fermentée) as an easy way to get into natural leavens. They start off with a bit of yeasted dough, but over a few uses the lactobacillus builds up in the old dough and much better flavour results, just like natural leavens. I look at bread TH-cam channels from time to time to see what is going on in the world You do your channel very nicely. I wish you well with it. 👍
I use a 100 grams sourdough starter and 1 tsp of instant yeast. Starter good for the gut , guarantee rise with added yeast. No failures . Works for me and fits in my daily schedule 🐨💗😃
Axtually better than commercial breads but still something like 5 grams of yeast is abit concerning but nothing wrong with a pinch of yeast something less than 1 grams ✌🏼
As a home baker I have not graduated to using sourdough starter just yet. I have just not found a need. I almost always use an 8-24 hour poolish and a 18-30 hour cold bulk fermentation. Of course I make different breads with different percentages and processes. I am making and enjoying the best breads I've ever had. I'm here watching your video so I expect eventually I'll get a starter going. Thanks for the video...
No problem you know what you are doing sir I’m happy you use poolish many home bakers got it wrong cause homemade not gonna be necessarily healthy and flavorful with just tons of yeast and sugar and a 1 hours bread to me doesn’t bring anything no taste no nutrition so keep what you are doing and checkout the fruit yeast video that also might help you th-cam.com/video/5MRHy3E4Gpw/w-d-xo.htmlsi=faK252SnfnfzFCTx
Yes some people they Don’t even like sourdough bread that’s totally fine but the point is using tiny amounts of yeast and long fermentation bring flavor and bacteria has more time to break the gluten structure that’s why it’s even easier to digest ✌🏼
Nice comparison and I agree SD starter is a preferment similar to a 12-hour biga or poolish. The only factor not tested is how much more flavor might develop by cold fermenting the sd overnight.
Thanks for the comment ✌🏼the slower the fermentation the better the flavor and also healthier cause the bacteria has more time to break down the gluten structure keep baking 👍
100% I don’t remember when I had commercial bread last time once we tried the amazing real bread there is no go back to the store bought one poolish also has its own character specially for baguette i love a mix of both SD and poolish checkout my 3 days baguette recipe th-cam.com/video/vHrWe2SmPow/w-d-xo.htmlsi=TMghXuyL5-ZQnqQK
I just started baking bread a couple of months ago. I must have missed the covid fad of sourdough as I only learned about it after starting with Poolish. I've since started a sourdough starter that is just about ready for my first attempt. Poolish has been a great introduction and practice, but i'm really looking forward to seeing what I can do with Sourdough. Either way it's been a great meditative destress from the work day.
Thanks for sharing you can check this one and make a low hydration sourdough easily Anyone Can Make Sourdough Bread l Simplified Recipe th-cam.com/video/YxFg8XAX-XM/w-d-xo.html
Why don’t we punch down dough anymore? Why is everything online these days “no knead” and constantly stretching/folding dough? Is there anything wrong if I made the polish bread but after mixing the dough, knead it for a few minutes then let it proof for a couple hours, then punch it down and let it proof again, then punch it down and shape it, finally proof again and bake? This is how I baked bread at a high end French restaurant 30 years ago. I haven’t baked bread since then but all the recipes include these stretches and folds and things. Thanks! Great video!
Why not if you bake lower hydration the dough is more handlable and you can knead it punch it down , why no knead ? First thing first is mostly for home bakers who don’t have experience that much and make it easier for them secondly they can bake very high hydration dough with minimum effort the result is a softer crumb which is lighter and airier but yes of course kneading it make it even easier ✌🏼 since you are a experienced baker 👍 thanks for the comment and watching my channel 🙏
@@littlemoresaltthanks for the detailed reply. Haha I’m hardly an experienced baker. I baked bread 30 years ago and only now starting again. I remember the bread I baked was relatively high hydration but still was able to knead and knock down. I will have to experiment with that and the more modern home baker techniques. Thank you again! Great channel!
You are welcome sir before I run my own micro bakery I was a cook and baker but believe me since I bake at home learned a lot of new things and I completely changed my method that’s why I decided I to share with others mostly home bakers ✌🏼 keep baking you are a senior 🫡
Awesome video. Thank you for sharing your experience and detailed and clear instructions (with operating temperature which I find highly useful). BTW, what's the protein level of your flour. Also, have you ever tried adding sourdough discard to poolish dough.
Thanks a lot glad you found my video useful . My flour contain 13% protein and yes why not depends on the discard if it’s still abit active you can add half poolish half starter if it’s not active at all like been into the fridge for long time add less than poolish ✌🏼
Sure you can do as I made 3 kinds of breads with one dough in this video One Dough Three Sourdough Bread th-cam.com/video/3gZ3VkVf2Ls/w-d-xo.html Thanks for the comment and watching my videos 🙏
I find compared to sourdough, poolisch bread goes dry very fast, you kinda have to eat it within 1 day. With my sourdough bread 4 days is not an issue.
That was a very important point I didn’t mentioned so true ✌🏼 thanks for sharing . But any kind of bread you made best is to slice it up and store it in freezer like so anytime you want bread just take it out of fridge straight into the oven not so high temp less than 7 min you have fresh hot slice of bread ✌🏼
@@LiloUkulele why not use less starter for longer fermentation other use for 20% starter best would be overnight up to 12 hours depends on your dough sometimes up to 24 hours . Check the dough temp if less than 25c before transfer in the fridge need to rest on the counter but if it’s above 25c after shaping straight into the fridge Watch this one to understand fermentation better 👇🏼 th-cam.com/video/a38RQq8lgc0/w-d-xo.htmlsi=8IhrjzYe1SlYWVU6
Most of the time we sourdough, but occasionally we are pressed for time, and forgot to do the split of the sourdough starter the night before.. then we do poolish style. Both arre fine.
Never just rely on timing there are some factors you can check this video for that Proofing Time l Fermentation (Sourdough) th-cam.com/video/a38RQq8lgc0/w-d-xo.html
Most poolish recipes I see use also a little yeast (maybe a gram or two) in the dough mix to help the poolish along. Just confirming you only used that pinch in the initial poolish?
Yes but actually nothing wrong with adding a pinch of yeast later many even add a pinch to the their sourdough recipe but personally speaking I think that long fermentation makes different so when we add extra yeast although it’s a tiny amounts doesn’t feel good to me ✌🏼 for artisanal breads I’m looking for healthier and tastier option sometimes I don’t care about oven spring or how the final product gonna look like 😉
Can we talk about how I didn't see you use any extra flour or olive oil while handling the dough? My hands look like I murdered the stay-puft marshmallow man while stretching and folding...How, my friend, how?
First of all Love your comment 😂 some factors like well fermentation right hydration for the flour I choosed ( weaker the flour lower the hydration ) and some techniques but I used little bit of water to wet up my hands while I’m preshaping my dough but to shape pinch of flour is more than enough if you did all the process smoothly check this one might help you Sticky Dough Handling Master Class th-cam.com/video/lbKcinxokIA/w-d-xo.html
@@littlemoresaltI’m happy to have found your channel! After laughing for a few minutes at this comment I again learned a couple of valuable techniques. Brilliant! I’m glad to know I’m not alone in looking like a toddler making play dough 😅
It is not really sourdough bread with such a short ferment, instead it is just natural yeasted bread vs commercial yeasted bread. The difference being that the commercial yeast is selected for specific traits and there is less variety of yeasts in it. The bacteria that generate the sourness prefers cold and develop better in a slow cold ferment overnight.
Thanks for sharing I got your point actually I’m with you somehow I rather to cold proof my sourdough but since it was an experiment just wanted to show how we can make something look like sourdough bread with poolish (healthier option ) and compare it to a normal sourdough bread ✌🏼
@@littlemoresalt There is always something to learn, I use a different folding technique and I were inspired by your video to retry the technique you are using for the final shaping. I have been in a rut( because it works for me ) but it would be good to stretch( pun intended) that part of my skills.
@@GerhardusGeldenhuis so glad bakers like you also participate and we of course we are sharing knowledge and experience. I worked couple of years in bakery and kitchen but pas few years learn many things on socials that changed my method somehow ✌🏼 again thanks for watching my channel
I‘ve had bread with wholewheat starter turn overly sour in around 6 hours at 30 Celsius. It’s not like only the yeast grows at high temps and the bacteria is completely blocked, at least some bacteria must be liking those temps as well. the wholewheat makes the bacteria very active, apparently rye is even better food for some bacteria
@@HNedel definitely✌🏼 thanks for sharing such a good info actually if you are looking for more sour sourdough bread yeah very good choice long fermentation also works beautifully to achieve that tangy sourness less amounts of starter and proof up to 48 hours ✌🏼 I mean cold proof but 6 hours at 30c abit too much for me the whole fermentation process to me takes less than 5 hours even at 26c and then usually I shape my dough and cold proof it overnight ✌🏼I also mentioned some related info in this video check it out if you were interested: Proofing Time l Fermentation (Sourdough) th-cam.com/video/a38RQq8lgc0/w-d-xo.html Thanks for the comment and watching my channel
@@dencerous1 what I heard an searched was long fermentation process allows bacteria to fully break down the carbohydrates and gluten in bread . Also sourdough breads makes you feel full for couple hours there isn’t any chemical in it as commercial yeast . And flavor my friend honestly I can’t enjoy a commercial bread anymore. But note that if you have gluten problem it’s not gonna be gluten free but compare to a normal bread 1000 times less ✌🏼
@@frangipanboo I’m good with any pre fermented dough the only thing I don’t like not just because of unhealthy stuff but because there is no flavor in it it’s instant yeast one of those 1 hours yeasty sugary breads 😄✌🏼
Hi you didn't write salt in the recipe for poolish and in the video I didn't see it either..do we skip salt in the poolish bread or it goes in with the flour?
I been making 100% poolish Neopolitan pizza for a while. I never attempted to make sour dough so far. Anyone one here who tried both and tell me which is better for Neopolitan pizza ?
I think Italian bakers choice would be poolish or biga for Neapolitan style maybe I make the comparison video some day soon I have a sourdough pizza recipe not classic Neapolitan style but not bad check it out if you want Sourdough Pizza l Best in the world th-cam.com/video/I0XMhLaAGNw/w-d-xo.html
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
It's great you are exploring this for folk.
Here is a little more information.
Why ferment some of the flour over a longer period with a poolish? It develops more flavour.
A poolish only long ferments a little flour. Cold proofing in the fridge long ferments all of the flour and you get more flavour still. It is a commericial cheat technique not required in home baking. See below.
Good bread flavour comes from the acid made during fermentation reacting with the alcohol made by the yeast. This reaction is slow, so long fermentation times give better flavour. So using smaller amounts of yeast and longer bulk fermentation times gives better bread flavour. Commercial bakers try to cheat by only fermenting a little of the bread slowly. That is what the poolish is. Slow worktop fermentation followed by cold proofing in the fridge gives the best bread flavour from yeast.
Yeast does not produce much in the way of acids, even with long fermentation. So it will always develop much poorer bread flavour compared to a sourdough loaf. Sourdough has lactobacillus in them. They produce more acids and thus better bread flavour.
Sourdough bread need not be sour. In the U.S. a sour sourdough is generally preferred. In Italy France and the U.K. Sourdough breads are not sour and sourness is seen as a fault. Italians with their Massa Madre go to great lengths not too have sour bread. The French call sourdough Levaine Naturelle. In English I call them Natural Leaven. Sadly the American Sourdough term comes to dominate and people think sourdough bread is sour.
I hope this is useful to someone.
Thanks for the video.
Wow brilliant information so glad we have you in this channel my pleasure thanks for sharing and help the community to learn and thanks for watching my channel definitely I’m always encourage Homebakers to cold proof their bread so get maximum flavor and a healthy option for digestion ✌🏼🫡
Very informative and thank you so much for sharing this with all of us. We are always learning through someone else's or personal experiences.
Thanks Kevin I have been experimenting with Poolish now for 2 years.
I never used to add yeast to it . I just treated it like a sourdough.. I knew nothing at the time ..
But learned by trial. I will tell you the flavor my breads had were incredible.
Lately I have been making Poolish with a pinch of yeast and it's not the same but I have been leaving a small percentage in the tub to age it as I process future batches and plan on not adding any more yeast to it to get back to the flavor it should have.
Time and cold temp ❄️ 🥶 should give the dough what it needs to mature into the perfect taste and good body.
@@demcogroup ✌🏼
@@littlemoresalt I've only just seen your reply.
Thank you that is very kind of you.
I see some baking channels are suggesting using old dough (Pâte Fermentée) as an easy way to get into natural leavens. They start off with a bit of yeasted dough, but over a few uses the lactobacillus builds up in the old dough and much better flavour results, just like natural leavens.
I look at bread TH-cam channels from time to time to see what is going on in the world
You do your channel very nicely.
I wish you well with it.
👍
I use a 100 grams sourdough starter and 1 tsp of instant yeast. Starter good for the gut , guarantee rise with added yeast. No failures . Works for me and fits in my daily schedule 🐨💗😃
Axtually better than commercial breads but still something like 5 grams of yeast is abit concerning but nothing wrong with a pinch of yeast something less than 1 grams ✌🏼
@@littlemoresalt should have said that is for 2 loaves . I never bake single loaves 😃
Then would be ok 👌
As a home baker I have not graduated to using sourdough starter just yet. I have just not found a need. I almost always use an 8-24 hour poolish and a 18-30 hour cold bulk fermentation. Of course I make different breads with different percentages and processes. I am making and enjoying the best breads I've ever had. I'm here watching your video so I expect eventually I'll get a starter going. Thanks for the video...
No problem you know what you are doing sir I’m happy you use poolish many home bakers got it wrong cause homemade not gonna be necessarily healthy and flavorful with just tons of yeast and sugar and a 1 hours bread to me doesn’t bring anything no taste no nutrition so keep what you are doing and checkout the fruit yeast video that also might help you th-cam.com/video/5MRHy3E4Gpw/w-d-xo.htmlsi=faK252SnfnfzFCTx
I make and prefer poolish, I keep in refrigerator overnight which makes it even more flavoursome. Thank you for sharing your skills.
You are welcome glad you tried my recipe thanks for watching my channel keep baking ✌🏼
I will try that poolish. I don't care for sour dough, but they do both look delicious!
Yes some people they Don’t even like sourdough bread that’s totally fine but the point is using tiny amounts of yeast and long fermentation bring flavor and bacteria has more time to break the gluten structure that’s why it’s even easier to digest ✌🏼
Nice comparison and I agree SD starter is a preferment similar to a 12-hour biga or poolish. The only factor not tested is how much more flavor might develop by cold fermenting the sd overnight.
Thanks for the comment ✌🏼the slower the fermentation the better the flavor and also healthier cause the bacteria has more time to break down the gluten structure keep baking 👍
I keep poolish for up to 3 days in refrigerator, very convenient, tastier too
Lovely breads! The poolish based one looks a little bigger and lighter. That and the convenience of poolish are characteristics hard to beat.
Thanks a lot sir ! Totally agree with you
I love the sour tang of sourdough bread. Poolish dough is ok for pizza but I prefer SD for pizza, also.
100% I don’t remember when I had commercial bread last time once we tried the amazing real bread there is no go back to the store bought one poolish also has its own character specially for baguette i love a mix of both SD and poolish checkout my 3 days baguette recipe th-cam.com/video/vHrWe2SmPow/w-d-xo.htmlsi=TMghXuyL5-ZQnqQK
I just started baking bread a couple of months ago. I must have missed the covid fad of sourdough as I only learned about it after starting with Poolish. I've since started a sourdough starter that is just about ready for my first attempt. Poolish has been a great introduction and practice, but i'm really looking forward to seeing what I can do with Sourdough. Either way it's been a great meditative destress from the work day.
Thanks for sharing you can check this one and make a low hydration sourdough easily
Anyone Can Make Sourdough Bread l Simplified Recipe
th-cam.com/video/YxFg8XAX-XM/w-d-xo.html
Oooo they both look amazing
Thanks 😊
Great vid thank you for all your work its really informative❤ very good!
Glad to hear that thanks for the comment 🙏
Why don’t we punch down dough anymore? Why is everything online these days “no knead” and constantly stretching/folding dough?
Is there anything wrong if I made the polish bread but after mixing the dough, knead it for a few minutes then let it proof for a couple hours, then punch it down and let it proof again, then punch it down and shape it, finally proof again and bake?
This is how I baked bread at a high end French restaurant 30 years ago. I haven’t baked bread since then but all the recipes include these stretches and folds and things.
Thanks! Great video!
Why not if you bake lower hydration the dough is more handlable and you can knead it punch it down , why no knead ? First thing first is mostly for home bakers who don’t have experience that much and make it easier for them secondly they can bake very high hydration dough with minimum effort the result is a softer crumb which is lighter and airier but yes of course kneading it make it even easier ✌🏼 since you are a experienced baker 👍 thanks for the comment and watching my channel 🙏
@@littlemoresaltthanks for the detailed reply. Haha I’m hardly an experienced baker. I baked bread 30 years ago and only now starting again. I remember the bread I baked was relatively high hydration but still was able to knead and knock down. I will have to experiment with that and the more modern home baker techniques. Thank you again! Great channel!
You are welcome sir before I run my own micro bakery I was a cook and baker but believe me since I bake at home learned a lot of new things and I completely changed my method that’s why I decided I to share with others mostly home bakers ✌🏼 keep baking you are a senior 🫡
Awesome video. Thank you for sharing your experience and detailed and clear instructions (with operating temperature which I find highly useful). BTW, what's the protein level of your flour. Also, have you ever tried adding sourdough discard to poolish dough.
Thanks a lot glad you found my video useful . My flour contain 13% protein and yes why not depends on the discard if it’s still abit active you can add half poolish half starter if it’s not active at all like been into the fridge for long time add less than poolish ✌🏼
Thanks for the video. You explain things very well. I'm assuming I could spit the dough up into smaller loaves to make rolls if I wanted to?
Sure you can do as I made 3 kinds of breads with one dough in this video
One Dough Three Sourdough Bread
th-cam.com/video/3gZ3VkVf2Ls/w-d-xo.html
Thanks for the comment and watching my videos 🙏
I find compared to sourdough, poolisch bread goes dry very fast, you kinda have to eat it within 1 day. With my sourdough bread 4 days is not an issue.
That was a very important point I didn’t mentioned so true ✌🏼 thanks for sharing . But any kind of bread you made best is to slice it up and store it in freezer like so anytime you want bread just take it out of fridge straight into the oven not so high temp less than 7 min you have fresh hot slice of bread ✌🏼
Is there a trick to not over proof....with life's busy schedule, I can't hang around and sometimes will pop it in the refr while I go out
@@LiloUkulele why not use less starter for longer fermentation other use for 20% starter best would be overnight up to 12 hours depends on your dough sometimes up to 24 hours . Check the dough temp if less than 25c before transfer in the fridge need to rest on the counter but if it’s above 25c after shaping straight into the fridge
Watch this one to understand fermentation better 👇🏼
th-cam.com/video/a38RQq8lgc0/w-d-xo.htmlsi=8IhrjzYe1SlYWVU6
Great video. Thanks, What flour are u using? Thanks for the answer.
You are welcome thanks for watching my channel I use NS Venus bread flour
@@littlemoresalt thanks for the answer
@@OREYVASCO you are welcome
Most of the time we sourdough, but occasionally we are pressed for time, and forgot to do the split of the sourdough starter the night before.. then we do poolish style. Both arre fine.
Thanks for sharing yeah it’s kinda second option for some breads like baguette I would love to use both poolish and sourdough for more flavor 😉
after the (UP TO?) 2 hr fermentation, do we give it a poke test to check, or just rely on the clock?
Never just rely on timing there are some factors you can check this video for that
Proofing Time l Fermentation (Sourdough)
th-cam.com/video/a38RQq8lgc0/w-d-xo.html
I love making Poolish bread
My favorite choice specially when it comes to baguette✌🏼
Most poolish recipes I see use also a little yeast (maybe a gram or two) in the dough mix to help the poolish along. Just confirming you only used that pinch in the initial poolish?
Yes but actually nothing wrong with adding a pinch of yeast later many even add a pinch to the their sourdough recipe but personally speaking I think that long fermentation makes different so when we add extra yeast although it’s a tiny amounts doesn’t feel good to me ✌🏼 for artisanal breads I’m looking for healthier and tastier option sometimes I don’t care about oven spring or how the final product gonna look like 😉
Da provare 😊
Certainly thanks 🙏
the overproofed sourdough still looks fantastic 👌
Thanks 🙏 yeah it was slightly overproofed thanks for the comment
Poolish all the way, poolish so versatile
Yep I’m using poolish mostly for pizza and baguette ✌🏼
Can we talk about how I didn't see you use any extra flour or olive oil while handling the dough? My hands look like I murdered the stay-puft marshmallow man while stretching and folding...How, my friend, how?
First of all Love your comment 😂 some factors like well fermentation right hydration for the flour I choosed ( weaker the flour lower the hydration ) and some techniques but I used little bit of water to wet up my hands while I’m preshaping my dough but to shape pinch of flour is more than enough if you did all the process smoothly check this one might help you
Sticky Dough Handling Master Class
th-cam.com/video/lbKcinxokIA/w-d-xo.html
@@littlemoresaltI’m happy to have found your channel! After laughing for a few minutes at this comment I again learned a couple of valuable techniques. Brilliant! I’m glad to know I’m not alone in looking like a toddler making play dough 😅
@@86corruption so glad I could help thanks for the comment and watching my channel keep baking and feel free to ask any question ✌🏼
I use 100% hydration on poolisn, no more water added to poolish. Flour into poolish and mix as needed
@@LouisianaSpey that also works I use to make pizza like this ✌🏼
Any tips for proofing times? It is such a variable. Sometimes I get a nice oven rise...sometimes NOT
Check this out
Proofing Time l Fermentation (Sourdough)
th-cam.com/video/a38RQq8lgc0/w-d-xo.html
I would have to go with sourdough.😊
Me too 😉
It is not really sourdough bread with such a short ferment, instead it is just natural yeasted bread vs commercial yeasted bread. The difference being that the commercial yeast is selected for specific traits and there is less variety of yeasts in it. The bacteria that generate the sourness prefers cold and develop better in a slow cold ferment overnight.
Thanks for sharing I got your point actually I’m with you somehow I rather to cold proof my sourdough but since it was an experiment just wanted to show how we can make something look like sourdough bread with poolish (healthier option ) and compare it to a normal sourdough bread ✌🏼
@@littlemoresalt There is always something to learn, I use a different folding technique and I were inspired by your video to retry the technique you are using for the final shaping. I have been in a rut( because it works for me ) but it would be good to stretch( pun intended) that part of my skills.
@@GerhardusGeldenhuis so glad bakers like you also participate and we of course we are sharing knowledge and experience. I worked couple of years in bakery and kitchen but pas few years learn many things on socials that changed my method somehow ✌🏼 again thanks for watching my channel
I‘ve had bread with wholewheat starter turn overly sour in around 6 hours at 30 Celsius. It’s not like only the yeast grows at high temps and the bacteria is completely blocked, at least some bacteria must be liking those temps as well. the wholewheat makes the bacteria very active, apparently rye is even better food for some bacteria
@@HNedel definitely✌🏼 thanks for sharing such a good info actually if you are looking for more sour sourdough bread yeah very good choice long fermentation also works beautifully to achieve that tangy sourness less amounts of starter and proof up to 48 hours ✌🏼 I mean cold proof but 6 hours at 30c abit too much for me the whole fermentation process to me takes less than 5 hours even at 26c and then usually I shape my dough and cold proof it overnight ✌🏼I also mentioned some related info in this video check it out if you were interested:
Proofing Time l Fermentation (Sourdough)
th-cam.com/video/a38RQq8lgc0/w-d-xo.html
Thanks for the comment and watching my channel
Keep up the great work, really well made video
Thanks a ton 🙏
I much prefer poolish bread. I like the taste better than sour dough.
Sourdough abit healthier option but nothing wrong with poolish at all 100 times better than commercial yeasty breads ✌🏼thanks for sharing
Super 🍞 dread 👍👍
Thanks 🙏
I prefer sourdough bread good for my gut
Absolutely 👍 thanks for the comment
I don't really get the idea of having sourdough bread to get our gut healthier. What is the reason behind it? Thanks before.
@@dencerous1 what I heard an searched was long fermentation process allows bacteria to fully break down the carbohydrates and gluten in bread . Also sourdough breads makes you feel full for couple hours there isn’t any chemical in it as commercial yeast . And flavor my friend honestly I can’t enjoy a commercial bread anymore. But note that if you have gluten problem it’s not gonna be gluten free but compare to a normal bread 1000 times less ✌🏼
Total bs. Sorry. Sourdough bread spikes insulin the exact same amount as a preferment like poolish.
@@frangipanboo I’m good with any pre fermented dough the only thing I don’t like not just because of unhealthy stuff but because there is no flavor in it it’s instant yeast one of those 1 hours yeasty sugary breads 😄✌🏼
Hi you didn't write salt in the recipe for poolish and in the video I didn't see it either..do we skip salt in the poolish bread or it goes in with the flour?
It’s same as sourdough the only difference was instead of starter we added poolish ( prefermented dough )
@@littlemoresalt alright noted, thanks. My poolish is already done, tomorrow I'll make it 😁
@@radziahradzi perfect ✌🏼
20g of salt per kilo of flour,baker standard recipe
👏👏👏👏👏👏
🙏
I been making 100% poolish Neopolitan pizza for a while.
I never attempted to make sour dough so far.
Anyone one here who tried both and tell me which is better for Neopolitan pizza ?
I think Italian bakers choice would be poolish or biga for Neapolitan style maybe I make the comparison video some day soon I have a sourdough pizza recipe not classic Neapolitan style but not bad check it out if you want
Sourdough Pizza l Best in the world
th-cam.com/video/I0XMhLaAGNw/w-d-xo.html
No salt?
Nope salt is a must !
Why isn't there salt for poolish preferment bread
It is everything is the same except poolish instead of sourdough starter ✌🏼
Ok
Sourdough is so overrated