Classic country bread made with poolish

sourdough movement

Classic country bread Classic country bread

To bring an artisan bread making to bread machine I made a simple white bread using polish.

Poolish is starter used in bread making process. The primary difference between making bread with a starter and making bread with the direct or straight yeast method is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods. Bread made with starters like poolish also tends to keep better, compared to bread made from straight doughs.

According to https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/, Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier. You can prepare your poolish up to 8 hours but also up to 16 hours in advance. But you have to adjust the amount of instant dry yeast you use. Logically, the more time a…

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