July 12th, 2009

Whole wheat bread with Poolish

Last weekend I was very busy baking Foccaica, Bauernbrötchen nach Bäcker Süpke and two whole wheat breads. Our freezer is still filled with bread that has to be eaten first, so this weekend I can concentrated on updating my blog.

The poolish in the recipe for the whole wheat bread makes a very tasty and airy bread.

Whole wheat bread with Poolish


  • 390g water
  • 390g flour (Type 550)
  • 0,5g fresh yeast


  • whole Poolish
  • 1 kg wheat, fresh grounded
  • 28g salt
  • 520g water
  • 15g fresh yeast

Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).

The next mornig: Mix all incredients for the dough and knead it for about 8 min.

Ferment the dough for 1 hours.

Shape the dough into oval loave and proof for 1 hour.

Slash the loaf directly before baking.

Bake for 60min at 250°C with steam on a hot stone.


Ich sende dieses Brot zu Susans wöchendlichem Yeastspotting, das diese Woche von Nick von IMAfoodblog.com gehostet wird.

8 Responses t_on Whole wheat bread with Poolish

  1. Brigitte April 24th, 2018

    Hallo Stefanie,
    heute habe ich mal dies Weizenvollkornbrot nachgebacken, allerdings mit ein paar kleinen Änderungen:
    Habe nur die Hälfte des Teiges hergestellt, in den Hauptteig noch 1 TL flüssiges Backmalz gegeben und 70 g Lievito Madre aus dem Kühlschrank zugegeben. Wegen des LM habe ich die Salzmenge um 1,4 g erhöht.
    Dann auf dem Backstahl für 10 Minuten bei 250° angebacken und 40 Minuten bei 200° fertig gebacken. Mit 97° Kerntemperatur rausgeholt.
    Da Selbstbeherrschung leider nicht mein 2. Vorname ist, habe ich noch warm den Kantentest mit Butter und Fleur de Sel gemacht und muß sagen: Sehr leckeres Brot – danke für das Rezept!
    LG – Brigitte

    1. Stefanie April 24th, 2018

      @Brigitte: Es gibt ja auch nichts leckeres als warmes Brot mit Butter und Fleur de Sel. Ich habe da auch eine Schwäche… 🙂

  2. Stefanie July 20th, 2009

    @ bergamot, Miriam and Aparna: thank you!
    @ nick: I feel sorry for you. Not to be able to eat whole wheat sounds very hard to me!
    @ Verena: Poolish is a predough with high hydration (I use always 100% Hydration) while biga has a lower hydration which varies from 45 to 60%. I like poolish very much because it gives a good taste to the bread and it is easy to prepare.

  3. Verena July 19th, 2009

    Stefanie, the bread looks great! I never used poolish in my recipes…as I understand is a little different from the Biga, am I right? I already saw some posts from Zorra about it.
    The wheat bread is already very tasty, with the long fermentatio it probably doubles the savour!!!!

  4. Aparna July 19th, 2009

    This bread looks very nice, Stefanie.
    I have tried making bread with poolish and liked the texture and taste of bread. What I really try is sourdough breads.

  5. nick July 17th, 2009

    I miss eating whole wheat so much… Hosting Yeastspotting and looking at all these WW posts is making me so sad! 🙁


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