Whole wheat poolish bread

Whole wheat Flour Bread


This is a high hydration slow fermented bread. Healthier than regular bread.



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Ingredients :

  • Whole wheat flour : 500 grams
  • Instant yeast : a generous pinch
  • Salt : 10-12 grams (1-2 tsp)
  • Water : 420 grams
  • Olive oil : 2-3 tbsp
  • Herbs, seeds and spices (optional) - i used mixed Italian herbs, flax meal, chili flakes etc


Method :

  1. Mix 250 grams of flour and yeast and using a whisk or fork, mix it well.
  2. Add 270 grams warm water to it, and mix using a spatula.
  3. Cover it and leave for 12 -14 hours.
  4. After 12-14 hours, you see bubbles in the mixture. This is your poolish.
  5. In another bowl take remaining flour, add salt.
  6. Add your herbs and spices at this stage.
  7.  Add 150 gms warm water to the poolish. Mix it very gently.
  8. Add this wet mix to the flour mix.
  9. Mix everything well and leave undisturbed for 4 hours, in an oiled bowl. 
  10. After four hours stretch and fold the dough from all 4 sides and leave to rest for 2 hours.
  11.  After 2 hours repeat light stretch and fold process again and leave for 2 hours.
  12. Do this again after 2 hours (total 10 hours - 4+2+2+2)
  13. Prepare your pan with oil and flour.
  14. Take the dough out on well floured surface. Using your hands flatten it in a rectangle.
  15. Start folding and pinching to for a log. 
  16. Put it in prepared pan. 
  17. Cover and let it rest for 30-45 minutes. 
  18. Bake in preheated oven at 210 ℃  for 40-45 minutes. 
  19. Leave in the pan for 5-10 mins. 
  20. Take it out of pan and allow to cool on cooling rack for few hours before cutting.

Notes:

  • It will be a wet and sticky dough so do not get worried. 
  • I mostly make open sandwiches and Bruschetta, so i like to add lot of flavoring to the flour. 
  • you can just add salt and water. 
  • Very important to let the bread cool before cutting and use sharp serrated knife to cut.
  • This bread will be little chewy in texture and will have a dark and hard crust.
  • If you do not want very hard crust, cover the bread while cooking, with oven proof lid or aluminium foil.
  • The whole process takes around 24 hours. So i like to start at night around 8-9 pm, and put it for baking next night around 8 pm. And then let it cool whole night, and cut it next morning.












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