How to Make Bread from Poolish

Poolish is an amazing bread that be made with a miniscule amount of bakers yeast. Poolish has some of the complex flavors of sourdough with none of the daily, messy, maintenance of a sourdough starter.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 cup wheat flour
• 3-4 cups self rising flour
• 1/2 teaspoon bakers yeast
• 1/2 teasoon salt
• 1 1/2 cups water
• 1/4 cup oil
• 2 tablespoons honey

1. Mix the water, yeast and honey together. Let it sit at room temperature for 15 minutes. Whisk in the flour. This is the poolish. Cover with a clean cloth and refrigerate for 24 hours.
2. Bring the Poolish back to room temperature. Mix in salt and oil.
3. Start mixing in the self rising flour 1/2 cup at a time. When the dough gets stiff and difficult to stir dump it out onto a floured surface and knead for 8 to 10 minutes. The dough should be smooth and elastic.
4. Place the dough in a oiled bowl and turn once to coat the top. Cover with a damp cloth and leave to rise in a warm place for 3 hours.
5. Grease a 9 by 5 loaf pan
6. Punch the dough down and knead for two minutes. Shape into a loaf and place in the prepared pan. Rub a little oil on the top, cover with a damp cloth and leave to rise in a warm place for 3 hours.
7. Pre-heat the oven to 375 degrees F. Spritz a little water on the top of the loaf. This will give your crust that great chewy texture.
8. Bake for 45 minutes or until the bread sounds hollow when the bottom is thumped. Enjoy warm (You know you are going to.) or cool completely.

Tips & Warnings

• Use water that is just above room temperature. Cold water will not activate the yeast and water that is hot will kill it.