So, I’d heard of it before, and had no idea what it was all about. Well …. now I know! A Poolish is … well, basically, kinda sorta like a sourdough starter, in that it boosts the gluten content of your bread, and gives things a head start towards becoming yummy, moist, open-crumb bread.
I followed this recipe, essentially, although I doubled the recipe, cut down on the salt a bit, added some flax-seeds and some wheat germ, and ended up adding more flour than this recipe calls for. I made 2 loaves of plain bread and 2 of cinnamon-raisin. The bread … turned out to be stunningly chewy, marvelous toasted, and enough to tell me that we’ll be doing Poolish again and again!
This work is licensed under a
Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.
oooo, that would make nice toast to support my avocado habit!
Poolish is such a fun word to say, and it really does eem to help make a great loaf when you are not using sourdough. I can just imagine a slice of that toast…mmmm.
MMMMMMMM,…indeed your bread looks lovely!
Yum!