by ☃ Shannon K. Wendt
Member since:
July 26, 2006

Making a Poolish (Starter)

April 13, 2009 10:44 AM UTC
views: 0 | comments: 16

In my never ending quest to perfect my bread baking, I picked up "The Breadmaker's Apprentice". I love the photos, descriptions and detailed explanations of the how and why bread is made the way this particular author makes it.

This is the first recipe I made from the book. Start this one the night before.

Poolish

2 1/2 cups bread flour

1 1/2 cups room temperature water

1/4 t instant yeast

In a large bowl, mix together ingredients til all the flour is moistened. http://media-files.gather.com/images/d232/d640/d745/d224/d96/f3/full.jpgCover with plastic wrap. Let it rest for 3-4 hours (or til bubbles form); refrigerate overnight.

Remove poolish from the fridge 1 hour before working dough.

http://media-files.gather.com/images/d229/d640/d745/d224/d96/f3/full.jpg

Comments: 16

Cindy B. Apr 13, 2009, 10:51am UTC
=) ? Ok, we worked the dough, now what? I don't know what poolish is, but if I have to bake it, I need more info =)
Marianne M. Apr 13, 2009, 10:58am UTC
Someday ... I'll try baking bread, someday ...
Rob Appell Apr 13, 2009, 11:13am UTC
I still haven't decided if I should try baking bread or not...if it's worth all the cost and bother when I can get a loaf of bread for under $1 at the supermarket. Scott has a bread machine and is always rubbing it in what he 'bakes' (throw the ingredients in the machine and let it do all the work. He's been doing wheat a lot lately, follows the instructions, but can't figure out why it's always a bit dry. He made a load of wheat yesterday...and it rose so it ended up looking like a football. I didn't have any, but both he and his guy didn't even eat a whole slice because it wasn't that great. What is he doing wrong?
☃ Shannon K. Wendt Apr 13, 2009, 11:34am UTC
If it's less than $1 a loaf, you can't even call it bread.

Old yeast? Wrong temp water? Old flour? Could be anything.
Robin G. Apr 13, 2009, 11:54am UTC
Yuck, wheat is nasty.
Leslie - The Soap Lady! Townsend Apr 13, 2009, 2:02pm UTC
If the wheat bread is dry most likely there needs to be s light adjustment in the amount of water, anytime I use substitute wheat flour, I can not use equal amounts of wheat flour, I have to use less because the wheat flour sucks up all the liquid.
Leslie - The Soap Lady! Townsend Apr 13, 2009, 2:03pm UTC
Anyhoo, to me this mixture looks like a sponge, what are you going to do with it now???
☃ Shannon K. Wendt Apr 13, 2009, 2:11pm UTC
Wheat is nasty? What do you think pizza dough is made of?
Auntie Shels Apr 13, 2009, 6:50pm UTC
I made a pizza tonight, just pepperoni and cheese. Cal said it was delish, but he's been a bit under the weather and doesn't have much of an appetite. It was pretty tasty.

I got that book when I started the gig at Bakehouse. It's a great book!
☃ Shannon K. Wendt Apr 13, 2009, 7:36pm UTC
I am not surprised you would have it.

And you really need to meet my friend Lou Anne. She is the Gather Queen of bread.
donna h. Apr 13, 2009, 7:37pm UTC
I give you kudos for making your own dough
Michelle W. Apr 13, 2009, 7:48pm UTC
I have a bread machine and have made bread a few times. I have a hard time cutting it into decent slices for sandwiches, so I end up buying bread at the store.
Larry H. Apr 13, 2009, 9:55pm UTC
don't remember making bread from scratch
ʚϊɞ Kim K. Apr 14, 2009, 7:43am UTC
Looks good Shannon...similar to that no knead bread.
Lou Anne L. Apr 14, 2009, 10:52pm UTC
OH such poolish-ness...ROFL(and waving)
Beth J. Jun 11, 2009, 10:06pm UTC

Interesting..

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