How to make a Poolish and add Superb Taste to your Dough
2:36
YouTubeThe Bread Code
How to make a Poolish and add Superb Taste to your Dough
In this video you will learn how to make a poolish - a yeast based pre-ferment that adds superb flavour to your bread. This definitely elevates every yeast based dough. A poolish is a yeast based pre-ferment that you can use to add great flavour to your bread. A poolish works excellent with baguettes, croissants and even regular buns. The ...
116.6K viewsApr 24, 2020
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Ron Faur on Instagram: "These were frozen for 4 days after shape, and defrosted overnight at room temp, covered. I slit the sides during lamination which relieves tension and makes it easier to sheet later on. Croissant 400g Bread flour 100g all purpose flour 220g Whole Milk 1 egg yolk 150g starter at peak (see note) 200g poolish (see note) 13g Salt 40g Sugar 5g yeast (1.5 tsp) 20g milk powder (optional) 3g malt powder (optional) 220g Butter (unsalted) for lamination Poolish: 100g bread flour 10
0:41
Ron Faur on Instagram: "These were frozen for 4 days after shape, and defrosted overnight at room temp, covered. I slit the sides during lamination which relieves tension and makes it easier to sheet later on. Croissant 400g Bread flour 100g all purpose flour 220g Whole Milk 1 egg yolk 150g starter at peak (see note) 200g poolish (see note) 13g Salt 40g Sugar 5g yeast (1.5 tsp) 20g milk powder (optional) 3g malt powder (optional) 220g Butter (unsalted) for lamination Poolish: 100g bread flour 10
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