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Country Loaf [Poolish Method] 

The Silent Chef
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Ingredients & Process:
Poolish:
2g Dry Yeast
2g Sugar
80g Water (115F)
75g Whole Wheat Flour
Let prove 8-12 hours
Dough:
425g Bread Flour
4g Salt
230g Warm Water (90F)
Poolish
Knead for 5-8 mins
Prove 8-12 hours
Shape & second prove for 1-2 hours
Bake at 435F for 40-50 mins
Featuring:
Bench Knife: www.forgetotab...
Serrated Bread Knife: www.forgetotab...
10% Off Affiliate Code: SILENTCHEF
www.forgetotab...

Опубликовано:

 

5 сен 2024

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Комментарии : 33   
@7459serenity
@7459serenity 2 месяца назад
Thanks for the recipe. First time I made a bread that turned out fantastic. Keep making videos.
@thesilentchef
@thesilentchef Месяц назад
Very happy to hear that! Thanks so much. More coming soon!
@Fred-zc8lt
@Fred-zc8lt 5 месяцев назад
Scales rock. I like to use volume to measure flour every once in awhile to again realize how much more inconsistent it is compared to using mass as a measure. My junior high science class taught me this.
@thesilentchef
@thesilentchef 5 месяцев назад
Precisely.
@gothamantiquities2595
@gothamantiquities2595 Год назад
I don’t know who you are but this video is perfectly simple and clean! The acoustic playing was magical and made this transformation actually perfect! I will never look at the Polish method the same anymore. Lol All joking aside, this is a great way to make all of us NOOBS feel super relaxed when making our next TARTINE OR SOURDOUGH LOAF! Best regards from New York! P.S. I should have waited until the end to write this but, that loaf came out nice and that kiritsuke shaped bread knife was bad ass!
@thesilentchef
@thesilentchef Год назад
Thank you very much. The channel affiliate Forge To Table makes the bread knife. There is a link in the description along with a 10% off code.
@echoofslowlife
@echoofslowlife Год назад
I enjoyed watching your vlog. You showed each step, it was easy to follow. The result is perfect inside and out. There's nothing better than a homemade bread.
@thesilentchef
@thesilentchef Год назад
Thank you very much for the kind words.
@Fred-zc8lt
@Fred-zc8lt 5 месяцев назад
on my last rise. Next step is into the Dutch oven. Subscribed.
@thesilentchef
@thesilentchef 5 месяцев назад
Awesome! Let me know how it goes!
@PerfectDeath4
@PerfectDeath4 2 месяца назад
Nice, I use the dutch oven too, being able to cover it for a portion of the bake makes an extremely crunchy crust.
@thesilentchef
@thesilentchef 2 месяца назад
@@PerfectDeath4 Agree completely.
@jourdandelacruz9506
@jourdandelacruz9506 Год назад
Ooh! Looks yummy
@thesilentchef
@thesilentchef 8 месяцев назад
Thank you.
@jordanmusleh6305
@jordanmusleh6305 Год назад
Amazing ❤❤❤..!!
@haydehabdolahian7691
@haydehabdolahian7691 Год назад
I wish we had your measurements and why in that small jar ? They usually do their starter in that kind of jar 🤷🏼‍♀️oh I got it ! What was that called something like big ? Dig ? Something with the g in it 😁we can’t learn if you don’t give us the measurements and times and all together what you doing ?😢looks very good ( my Artisan bread looks as good too )🤷🏼‍♀️
@roarkproductions_
@roarkproductions_ Год назад
Everything in the description
@misterhipster9509
@misterhipster9509 Год назад
Why don't you have a proofing basket?
@donnahardin4651
@donnahardin4651 Год назад
Could you use sourdough starter versus dried yeast - or is the dried yeast method what makes it called poolish method???
@thesilentchef
@thesilentchef Год назад
The dried yeast is what makes the levain a poolish rather than a sourdough. Poolish is a much simpler, faster, and foolproof method to preferment a levain compared to a true sourdough starter.
@anthonyrusso1656
@anthonyrusso1656 Год назад
Looks great, what’s the name of the knife?
@thesilentchef
@thesilentchef Год назад
Thank you. It is the Serrated Bread Knife from Forge To Table. There is an affiliate link & a 10% off code in the description of the video.
@royalanethridge333
@royalanethridge333 Год назад
Every one following their loaf will be different surely with no measuring
@cliffmorgan6511
@cliffmorgan6511 Год назад
are you baking the bread in a dutch oven without the lid?
@thesilentchef
@thesilentchef Год назад
It can be done either way, so long as when not using the lid there is a source of moisture in the oven. I use a small skillet with 200F water for the first half of the bake, then remove for the second half. Otherwise, half of cook time with lid on and then half with lid removed.
@jus4funtim
@jus4funtim Год назад
Annotations would make this recipe easier to follow along. IMHO
@spacelegos4964
@spacelegos4964 Год назад
Don't cut open a hot loaf D:
@philipryan6877
@philipryan6877 3 месяца назад
what is the point of this video to show that someone has a receipt that he knows will work but is not prepared to share not even the ratio or timing?
@morelegendaryproductions
@morelegendaryproductions 3 месяца назад
The entire recipe and process is in the description dude...
@2charliep
@2charliep 2 месяца назад
You might feel like apologising?
@davetrivett9083
@davetrivett9083 Год назад
i was going to watch your video till you pulled out the scale
@mbrackmann8
@mbrackmann8 6 месяцев назад
Baking without a scale is why you’re getting inconsistent results and why you’re still searching on RU-vid for recipes.
@bear532
@bear532 5 месяцев назад
I know your type, gives other shit about not being primitive like themselves. Go ahead and spend years baking mediocre bread at best while my 2nd loaf is far better than any bread you’ll ever bake in your lifetime. Your ignorance and stubbornness to learn/improve is nothing to gloat about.
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