Great looking bread! I read that book a few years ago and it changed my life, literally do not buy bread anymore. You did a great job with the demonstration.
Respect! my heart skipped a beat when you just picked up the boulle and threw it in the oven. That's proper confidence! I usually do so much acrobatics and use tons of baking paper to get it in out of fear of losing structure haha
Haha - yeah, I just go for it! You should film your acrobatics :D I'm still learning about all the tricks to keep shape, so feel free to share any tips!
I loved this lesson! I've been taking notes like a schoolboy. I've got my poolish going, and will bake tomorrow. I was taken by your calm and yet specific style, but then equally disappointed when I realized that you have stopped making videos. In fact you have very few available to us. I wonder if you still look at these comments. If so, I compliment you on what you've done and thank you for getting me started. I wish you a very happy 2022.
Thank you for sharing your technique. I'm at 6500ft, so I am getting familiar with the differences in baking. I'm trying my poolish to make some soft pretzels. Fingers crossed they turn out.
I love your bread journey! My daughters bought me the baskets… I have not tried them yet… But I am on my way to my own bread journey! I love making bread… So satisfying and such a gorgeous comfort food.
It really is so satisfying and there is nothing better than the smell and taste of fresh-baked bread!! ENJOY. Be kind to yourself as you learn. Hot tip: even if it doesn't look perfect, it will taste GREAT.
Thank you for sharing your process, I enjoyed following it. Learning still, especially when it's a hot and humid day in Australia - can affect things, so working out the best balance for each stage. It did come out pretty well for a first go!
awesome video! Just what I was looking for and God answered my prayer. I also live in high altitude - SW of Calgary, Alberta. I've been over-proofing come to find out thanks to you!! Never tried the poolish method - so that's up next for me. Thanks a bunch for a great job! 👍💐
You're so very welcome! The poolish method is a great way to add in some wonderful flavor into your breads. Also, proofing is so tricky at altitude! You're not alone :)
Great video! I've been making pizza dough for a few months and took a crack at a poolish bread today. Fairly certain I over-proofed (I'm in Denver too) the heck out of it and got a fairly stodgy bread...I'll have to follow your process next time!
I want to try the poolish, but I want to do a whole wheat that is richer in flavor, like the Turkey red or the Red Fife. I hope the results are as good.
I really like “bread codes” poolish . I don’t use instant yeast, just regular yeast . I also let it proof overnight in the fridge so it’s a 3 day project , but comes out amazing . I let it double in bulk fermentation , pre shape , let it sit 15 minutes , shape for the proof then let it sit for 30 minutes then in the fridge for 12-15 hours , take it out then score and bake . My recipe doesn’t call for extra yeast , just what’s in the poolish. I’m excited to try this recipe to compare it to the one I usually make.
❤️❤️❤️❤️👏👏👏Trina you have a very calm personality that shows in your love for what you are doing. Just one word - “PERFECTION.” I am so glad that I hit your channel. Regards, Baljit.
Hi Trina, Mea Culpa, Mea Maxa Culpa.?Thank you for answering my post; your timing could not be better, because about 1 hour ago I took a beautifully baked bread from the oven per your video - a single Boule. After thinking about it the better part of the week, i came to the realization that I screwed up. The Poolish was fine, but instead of adding 125 grams of water, I added, yes you guessed roght, the full 250 grams again, resulting in Poolish soup. So 13:22 last night I made a new Poolish; this morning added 125 grams of water, all resulting in a good looking bread. Tasting will have to wait till tomorrow. Thanks again for your videos and for taking the time to respond. Be well and I will certainly look out for new videos from you. With regards, Max
Hi Trina! Your ears must have been ringing yesterday. I watched your video numerous times as I made bread yesterday with the Poolish method for the FIRST time ever... it came out GREAT and was a huge success. Your tips and instructions were ever so helpful. Your video helped make my bread making journey a success. BTW, would you mind sharing what type of stove that you have? We are replacing ours and I noticed that yours looks like what we are looking for. PS: I ordered the proofing baskets, lame, scrapers, tiny tsp and scales this morning.
Your comment makes me SO HAPPY!! We got our oven at Costco in January 2020. It's a Samsung but can't seem to find an email or order record of what exact model it is...but it's great! It has the drawer underneath.
made this without the need to add additional yeast to the dough. Autolysing the dough over night and then combining poolish with the dough in the morning. Worked a treat. Why is there the need to add additional yeast ?
May I answer? You are absolutely right Ian. Is no need to use additional commercial yeast. The only reason is to accelerate proofing, so you can bake it after 40-60'.
Hi Trina, thank you for posting your bread videos. I just tried to cut this recipe in half. Made the polish last night based on 250 grams of flower and water plus a tiny bit of yeast. This morning, after 12 hours, the polish looked great. I then added 250 grams of flour, added 10 grams of salt and half of the prescribed amount of yeast. The result however was a very thin watery mass. Ended throwing it out and wondering if the recipe requires the full amounts of dough, water, yeast and salt as prescribed. I am at a loss, because the amount of water I used is still 75% of the flour amount. Any ideas? Look forward to hear back.
Hi! My mom usually does half and follows that same approach. My guess is that your flour was absorbing differently than expected? You could always try adding more flour to get a better, workable consistency and then go from there.
Try using "bread" flour. It has a higher protein content than AP flour (12.7 vs 11.7 if you use King Arthur's) I make half the recipe most of the time, and it comes out really well.
You didn't have enough flour added to poolish. Poolish ratio should be about 150 g flour to 150 g water, tiny pinch of yeast, mix well and rest on countertop for a half a day to a day. After that add 400 g of flour and 280 g water, 10 g salt, another pinch of yeast, and teaspoon of sugar.
I will try your recipe ! From many years my home bread was just no kneeding bread recipe but i made pizza with poolish and i want to try bread with poolish. I have two pots with leads : one rectangular shape and one oval shape. I don't know what shape to cut the surface of the dough when i will put in the pots do not do something wrong. Do you have a sugestion , please ? I don't have the cuting tool...is good just a new razor blade ? Thank you very much in advance for your help !:)
So I have been asking this question in a couple places and it seems to be a common issue. I follow this recipe from the book precisely but my dough is soupy and sticky, after the folds it never keeps it shapes, after the final proof I take the loaves out of the banneton and they flow and lose shape. However my bread does turn out pretty great. I'm trying to learn how to bake bread so want to figure out the issue. I use King Arthur unbleached all purpose flour and have used their bread flour as well, same issue. My temp is right at all stages, my bulk rise and proof test are great. I've looked at Ken's videos and three or four others and the dough always holds it's shapes and starts to come together, mine never does, I'm never able to pick up the boule or loaf to get it into my dutch oven, I have to cradle it on parchment paper and bake on that. Again, rise is good, crumb is even and good, just always super sticky and impossible to handle. Anyone with some things I could try?
Ive been making bread from FWSY for years, and Ive been doing it all wrong! I'll admit, I dont proof or roll it out, I literally go straight into the oven a few hours after the final mixing.Luckily, I have a 60/40 mix of Poolish fermenting right now, so I'll try the "correct" method tomorrow.
I just LOVE this book. It really made me a better bread maker. Your video is the perfect compliment to the white bread with polish recipe. Have you done any of the biga recipes? Have you saved half the dough and made focaccia? I’d be so grateful if you showed how to take the other half of the dough after it’s been refrigerated and turn it into focaccia. I live in Denver too so we have the same rising times!
Thank you so much!! I love this book too. I haven't done any of the biga recipes -- just the poolish and sourdough. I have used half the dough to make focaccia, both that same day and the next day. I have "how to make focaccia from bread dough" as one of my next videos on the list. It doesn't brown up as much as the focaccia dough with honey, malt powder or sugar...but goodness does it taste DELICIOUS! YAY for another Denverite!
@8:40 honestly if you just flip the proofing container upside down, and wait about 1 minute, although it doesn't seem like it.. a properly proofed dough will slowly release and then suddenly come right out. There is no need to dig it out!
@@trinacucina599 I understand it now. Rising is just that; proofing is the last rise before baking. I'm learning. We all should start learning how to make bread with and without yeast. The stores are starting to ration again. Last year I couldn't find bread or anything to make it. Nice video!
Great video! I have the book and have been baking yeast and sourdough a long time, some from his book. I’ve never done the poolish method, just SD starter as a preferment or just straight yeast, but long overnight. It seems the poolish method takes longer than the popular 1/4 tsp yeast, 12-18 hour bulk ferment. With that, you’re ready to shape and bake early morning. Anyway, this was well done.
It's a 6L one - Ken Forkish recommends these in Flour Water Salt Yeast. I got them off Amazon - I believe they're Cambro brand. You might have to move a shelf to fit it in the fridge depending on your fridge.
Hi Trina great video your bread looks amazing.Ive made quite a bit bread but not that style of bread what size dutch oven do i need in litres im in uk cheers Darren
4qt, i bought one recently this size on Amazon, works a treat and really helps with rise (i’m in UK) “MICHELANGELO Dutch Oven 24cm, Enamel Cast Iron Dutch Oven Pot with Lid, 3.8L/24cm Cast Iron Dutch Oven Pot, Cast Iron Casserole Dish with Lid 24cm, Induction Compatible, Blue”
Hi Darren! The Flour Water Salt Yeast book suggests 4 qt but I think 5 qt would work well too. I grabbed this one from Macy's and the bread baked in it has really nice oven spring (www.macys.com/shop/product/martha-stewart-collection-4-qt.-enameled-cast-iron-round-dutch-oven-created-for-macys?ID=10485968&tdp=cm_app~zMCOM-NAVAPP~xcm_zone~zPDP_ZONE_A~xcm_choiceId~zcidM05MOB-93564978-fa37-40bb-ab35-e3e399185fc0%40HB1%40Customers%2Balso%2Bloved%247552%2410485968~xcm_pos~zPos1~xcm_srcCatID~z7552). My other one from Amazon is a bit big (I think it's 6 qt) and the bread has more room to spread out in it.
Hi Katherine! Yes, you can delay the proof step by putting it in the fridge. I've tried it where I pull it out about 15 minutes before baking and it was ok... not as much oven spring but I don't have the timing down to a science yet. If you get good timing for the fridge proofing, please share.
You can certainly try, but I expect you won't get the rise you want. It's a pretty short bulk fermentation when you make the final dough the following morning after the overnight poolish ferment. If you want to use this for a focaccia, leaving one a day later would probably be beneficial.
I agree with sbitaxi! It's possible, but you'll want to get it warmed up for a few minutes and the bread may be a bit more flat than normal. I've made focaccia the next day and it was great...although it was extra poofy and my boyfriend is from Genova, Italy where the focaccia is thin so it works better on the same day for thin focaccia.
Hi Ranjana! I don't actually know too much about autolyse. I didn't see it in either of the books I learned from, but let me know if you have a good source as I'd like to get more knowledgeable.
The poolish recipes do not call for autolyse. Much of that is accomplished in the overnight ferment. For shorter ferment loaves, like those earlier in the book, the autolyse is very helpful to incorporate the flour and water without the salt interfering.
Hi Trina! I liked your video and I gave the recipe a try, but my end result was not the same as yours :( While I was shaping the bulls, to put them on the proof baskets, I noticed that these were a little more sticky than yours, but still not that much, only a little bit. After letting them proof for about 45 minutes to an hour I transferred them to baking sheets before I put them on my pizza stone. Once I did, they flatten out :( Any advice for my second attempt? :)
Hi Christos!! You might want to focus on the strength in the shaping. My recommendation is that you do a "pre-shape" where you get it close to the boule shape, then let them rest / relax 15-20 minutes. Then do you full shaping. Sometimes that pre-shape + a rest helps with the strength of the shape. You also may need to proof for 60-90 minutes (I'm at altitude so mine can go fast). I hope that no matter what they look like...they taste GREAT!! :) Good luck on the second try!
Hi Christos, In addition to Trina,s good tips , I also think (by experience) that backing over the stone versus using a dutch oven or could have made some difference in the oven rise.
Please let me know if instead of adding 500 gm flour and 500 gms water and let it turn into Poolish, we take 150 gm flour and 150 gm water? Then we add it into x amount of water and 850 gm flour. How much water will we require ? Can we use this method?
Yes, I believe you can do that approach -- you'll want to experiment and see how the yeast does and if you need timing adjustments. I haven't tried this exact approach so can't say for sure...but I think you'll be ok!
@nosheen Not sure where your experimenting has got you but check out Brian Lagerstrom 1 dough 3 breads video. He starts with 150+150 for his poolish. Of course go for the big dog fully shaped boule 😉 happy baking!
Hi Mateo! It's approximate dimensions: 8.7"Dia. x 4.6"H; 4-qt. capacity. If you're curious, it's this one from Macy's: www.macys.com/shop/product/martha-stewart-collection-4-qt.-enameled-cast-iron-round-dutch-oven-created-for-macys?ID=10485968&tdp=cm_app~zMCOM-NAVAPP~xcm_zone~zPDP_ZONE_A~xcm_choiceId~zcidM05MOB-93564978-fa37-40bb-ab35-e3e399185fc0%40HB1%40Customers%2Balso%2Bloved%247552%2410485968~xcm_pos~zPos1~xcm_srcCatID~z7552
To me, I found it interesting that you added additional yeast over and beyond that of the poolish. Coming from the pizza side of things, that was really a surprise.
Correct. I wasn’t into sourdough at first, and the poolish really adds a lot of flavor. If you don’t want to keep a starter alive, poolish is a great method.
Why if you are already using that much poolish you still are adding yeast. The whole idea of using poolish is for the fermentation be longer and make the dough lighter and digestible. Addding more yeast makes no sense...
You lost me at 3:12 when you put the apron on... It's a joke... Seriously, this looks just like a regular no-knead dough except drier... Poolish adds flavour and is normally super wet and you still need to develop the gluten. It also needs a second quite long proofing which is why your bread has no crumb structure at all.
