Golden Crust, rich Texture Layers coconut bread with poolish, great recipe. You can watch and save.
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- A Poolish is a type of pre-ferment used in baking, particularly for making bread. It originates from France and consists of a mixture of equal parts water and flour (usually in a 1:1 ratio) along with a small amount of yeast. The purpose of using a Poolish is to enhance the flavor and texture of the final bread。
The characteristics of a Poolish include its high hydration level (it is a liquid pre-ferment), which allows for a faster fermentation process, leading to a more complex flavor in a relatively short amount of time. Using a Poolish can improve the softness and moisture of the bread. Compared to the direct method (mixing all ingredients together at once), using a Poolish results in a more even crumb structure and a richer taste.
I use 150g bread flour ,150g water ,the water temperature should not exceed 35C degrees,and 1g yeast, put water first then add yeast mix well, add flour, rise doubles in size, put it in the refrigerator and use the next day
Coconut bread is a sweet bread characterized by the use of shredded coconut (desiccated coconut) as a primary filling or topping. Here are the main features of coconut bread:
Sweet Coconut Flavor, soft Texture, golden Crust, rich Texture Layers
Overall, coconut bread is loved for its unique coconut aroma, soft texture, and attractive appearance, making it a popular choice for many.
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This is a terrific video, thanks for making it! The interaction between you two is so sweet and loving, thanks for showing it. It really adds to the cooking demonstration. 🙂
I read the description of the poolish. Is it somewhat like a sourdough starter, but made each time (not allowed to go sour)?
Thank you for your comments! We really like cooking together each and every time. We hope that this continues to show in our videos. You are correct. The poolish is like a sourdough, but it is not allowed to sour. Made fresh for each recipe.
@@chrisholds1 Thank you for watching ! We have a great time cooking together and it is our hopes to share our love of cooking with our viewers.
How did you make the polish for coconut bread?
I use 150 grams of bread flour, 150 grams of water. The water temperature should not exceed 35 C degrees and 1 grams of yeast. Add the yeast to the water and mix well, then add the flour. Set aside, let it rise until it doubles is size. Then refrigerate for use the next day over night.
Was that sweetened condensed milk?
Yes, it was sweetened condensed milk that did not want to squeeze out of the bottle. It is very good