Pain blanc sur poolish cuisson en cocotte
Pain blanc sur poolish cuisson en cocotte
Mar 12, 2013
750 Grammes
Pain semi complet sur poolish à la map
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Pain semi complet sur poolish à la map
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750 GrammesBrunette
What is a Poolish? A poolish is called a preferment - it is similar to a sourdough starter, but uses commercial yeast, instead of airbourne yeasts. It also doesn’t require any feeding, unlike a sourdough starter A poolish will build flavour and create crispiness in pizza, bread & and pastries. It uses equal parts flour and water and a tiny bit of yeast. It should mature at room temp for around 18 hours. It needs to, at least, double in size. Always use a glass vessel to make your poolish - mark
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