Easy French country loaf made with poolish

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This is my sourdough bread recipe but made with poolish instead of sourdough.
Poolish:
100 grams bread flour
100 grams water
1/8 tsp instant yeast
Feeding
All of poolish
200 grams bread flour
200 grams water
Dough
600 grams bread flour
460 grams poolish starter
400 grams warm water
90 grams rye flour
20 grams sea salt
#bread #baking #homemade #breadmaking #artisanbread

Опубликовано:

15 сен 2024

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Комментарии : 30

@naomibunch1383 9 месяцев назад

Eye opening! This was an excellent video showing off your system and techniques. Thank you for explaining the rye flour and how it contributes to the flavor. I’m going to get this started today. After watching this video I feel very confident that I will get the exact result that you did. Keep making these videos.

@matthewperry8579 9 месяцев назад

Thank you! Good luck on your baking!!!

@farmhousegardens 9 месяцев назад

Such a great video! Thank you for the step-by-step directions.

@matthewperry8579 9 месяцев назад

Thank you!!!

@smilingiscontagious5722 9 месяцев назад

I agree this is an excellent video! Everything is explained and shown superbly! Can’t wait to see you next one. Thank you for sharing. God bless and Happy Holidays 💗🤗

@matthewperry8579 9 месяцев назад

Thank you! I’m glad you enjoyed it! More to come.

@ironhorsefarmwi 9 месяцев назад

Excellent video!

@matthewperry8579 9 месяцев назад

Thank you very much!

@lhuntley7349 9 месяцев назад

thanks so much, this is an awesome video! I'm in the middle of growing my own sourdough culture so this was a great way to practice the techniques for the time being :)

@matthewperry8579 9 месяцев назад

Glad you found it informative!

@MJ12GRAVITON 9 месяцев назад

I am making this as I type - waiting for 1 1/2 hour mark atm, should be good. Great video mate, subbed and thank you. Great presentation skills!

@matthewperry8579 9 месяцев назад

Thank you and Good luck!

@xervoo6419 8 месяцев назад

This one I like! I don’t mind the long process but think it’s important that most of the work can be done either in the morning or the evening. It’s fantastic that the morning work is really quick too! It’s somewhat unfortunate that my oven is tiny meaning I have to keep my loaves to around 400-500grams, but I’ll give it a shot!

@matthewperry8579 8 месяцев назад

Thank you! Good luck baking!

@irenekloepfer1586 3 месяца назад

Excellent looking bread. Thank you. 👍 2 things. Can you add a little whole meal flour as well as rye - make it less white? It would have been perfect if you had sliced the bread to show us the inside crumb.

@matthewperry8579 3 месяца назад

You can add other flours. You can replace the rye entirely or add. Just reduce the bread flour by the same amount. You may need to adjust the amount of water slightly. Also, watch my avocado toast short. There is a great crumb shot and looks the same as this one would have.

@Juli78 4 месяца назад

Добрый день уважаемый ✌️‼️🇺🇿🌺Хлеб прекрасный👍💚🥐🥖Почему не разрезали хлеб и не показали 😁?!

@matthewperry8579 4 месяца назад

Thank you. I couldn’t cut the bread because it was sold to customers.

@theresamcpherson7352 8 месяцев назад

Very well done! I'm off to see what else you have to offer us here in "You Tube World"! Thank you for your time!

@matthewperry8579 8 месяцев назад

Thank you!!!

@bertcabardo1289 Месяц назад

Hi. What was the room temperature when youl left the poolish for 14 hours? How about putting it in the fridge?

@matthewperry8579 Месяц назад

It was about 70°f. It won’t grow in the fridge.

@rosettecuccia2113 8 месяцев назад

Bonjour merci pour votre recette elle est super jel'ai faite et réussie 😊 il reste du poolish est-ce que l'on peut l'utiliser et comment..? Merci

@matthewperry8579 8 месяцев назад

I’m so glad you had success! If you continue to feed it once a day you can keep it indefinitely. Eventually it will convert itself to a natural sourdough starter. Feed it 1:1:1.