Tag Archives: Poolish

January 20th, 2011

Whole Wheat Sandwichbread

Category Bread Tags: Poolish, Sourdough, whole grain 10 Responses

I liked to eat some soft Whole Wheat bread similar to the yoghurt honey bread which I like very much. But on the other hand I baked this bread often in the last month, so I wanted to try some new recipe.

My plans were: 100% Whole wheat, moist and and soft. And with a complex taste.

So I prepared a whole wheat sourdough and a whole wheat poolish and used a water roux to add a little bit more moisture.

To achive a good gluten development I do a one hour Autolysis and then knead for a long time because a good developed gluten network is the key to a regular crumb with small pores. Continue reading →

July 31st, 2010

Spelt and Seeds rolls

Category Rolls Tags: only with yeast, Pâte fermentée, Poolish, Seeds, Spelt 13 Responses

The last weeks were very exhausting. My work in the lab is very time consuming at the moment and it seems that it stays like this until middle of September. That’s why I posted not very frequently in the last time and I am afraid that I will not post regulary until the most important experiments are done.

The Spelt and Seeds roll I baked on saturday last week. The Idea for this recipe came to me when I thought about what to do with left over boiled spelt grains. I decided to use them in a dough for rolls. I added a soaker with rolled oats and flax seeds. This made the rolls soft and hearty.

The combination of whole wheat flour, white spelt flour, spelt grains and flaxseeds is perfect for a delicious sandwich for lunch break.

For this week I am to late for Yeastspotting, so I send it for next weeks edition of Susans weekly showcase of yeastbaked goods.

Continue reading →

June 27th, 2010

Korni

Category Bread Tags: flaxseeds, Millet, only with yeast, Poolish, Spelt 9 Responses

Reading Yeastspotting always gives me inspirations and recipes which I have to try instantly. When I saw Natashyas Korni I was lost at the same Moment. It looks delicious and I fell in love with the name. And when I read the recipe I meet my favourites flaxseeds and millet. There was roasted soy beans in the list, too. And that was perfect because I bough some soy beans some time ago to make some breads with it.

But before I rushed in the kitchen to start baking, I had to make some adjustments in the recipe (like I always do ;-))

Continue reading →

April 28th, 2010

JT’s Rustic bread with three preferments

Category Bread Tags: Biga, Poolish, Preferment, Sourdough 22 Responses

MC posted last week the portrait of the Baker John Tredgold , one of nine Bakers of the Bread Bakers Guild Team USA 2010. They train at the moment for the North American Louis Lesaffre Cup which takes place in Las Vegas in September.

And he gave MC the recipe of the bread that won him a spot in the Team, including a excelsheet with the formula in Bakers percent. The bread sounds great (of course it do. It is a winner recipe). It contains three different preferments: Poolish, biga and sourdough. I love breads with different preferments because they give so much flavour to the bread. So I knew instantly that I had to try this recipe.

JT uses malted wheat flour type 85 (85 mg minerals per 10g flour) and all purpose flour. I only have excess to wheat flour type 550 (55 mg minerals) and type 1050 (105mg minerals), so I sat down with the excel sheet of the formula and start calculating. At the end I came down with a mixing ratio of type 1050 and 550 that should yield a similar dough as mixing type 85 and all purpose flour.

Continue reading →

August 31st, 2009

Seeded Mini-Batards

Category Bread, Rolls Tags: flaxseeds, only with yeast, Poolish, Poppy seeds, Sesame 26 Responses

Sometimes I create a recipe while checking the leftovers in my fridge. This time I found some buttermilk, I had use in very near future. So I thought: well, I have a poolish ready to bake, so why do not make some bread with buttermilk and honey and maybe some whole wheat.

I wrote down the recipe befor I started baking, so I don’t forget what I did and so I can share my recipe for seeded mini-batards.

They are like a good whole wheat roll should be,having a soft crump under a crispy thin crust, covered with flaxseeds, poppy seeds and sesame. Continue reading →

June 8th, 2009

BBD#21: Pizzadough with Poolish

Category Bread Baking Day, main courses Tags: only with yeast, Poolish 23 Responses

My pizza dough was fermenting in the kitchen, when I thought: lets check the theme for BBD#21! And then I could not belive my eyes: Zorra choosed for the second anniversary of Bread Baking Day the theme Pizza-Party ! Cool, I never had my post for BBD ready so early in the month! 😀

We have pizza ver regular since we have our small pizza oven Alfredo. He is a hot-blooded fellow and can heat up to 450°C (thats 842°F !) so he can compete with a real pizzeria oven. I found him while reading in a forum and fell in love with him immidiatly. Before we own the pizzaoven, I had to heat the bread baking stone for one hour before I could bake two pizzas! My ecological consience scold me every time because of the waste of energy. Alfrdo needs about 10 min to heat up and every Pizza needs just 4 min untill it is done. When I think about preparing dough in advance it is even possible to get a pizza when we came home lately from univeristy without order it somewhere. Continue reading →