Here’s a wonderful way of making bread, using Poolish starter with overnight proofing. What are the benefits:
- only 1/16 tsp of tsp or 0.25g or just a pinch of yeast is required. This reduces yeasty smell.
- the proofing time is extended to 8 hours. Proof this overnight and your family can have a freshly baked loaf in the morning.
- the long fermentation breaks down starches, easing digestion. It also naturally yields a really soft loaf.
Give it a try, as I am also exploring, let me know what you think, if this is really a better way of making bread.
- 50g bread flour
- 50g water
- 1/16 tsp or pinch of yeast
- 210g bread flour
- 70g yoghurt (sugar free)
- 25g sugar
- 50g water
- 25g butter
- 1/4 tsp salt
- (no yeast needed)
1. Mix all Poolish ingredients in a bowl using a fork, till no dry flour can be seen. Leave on countertop for 2-3 hours, then place in the fridge for 12 hours or up to 3 days until you wish to use it.
2. If you want to use the Poolish straightaway, then proof it on the counter top for 3-4 hours, you should get a bubbly mixture.
3. Add all Poolish and main dough ingredients, except butter and salt, into a stand mixer and knead till a rough dough, about 5 min
4. Add butter and salt and knead till window pane, about 15-20 min. Stop frequently to scrape sides and turn dough.
5. Divide dough in 9 portions about 53g and roll into round doughs. Cover and rest for 15min.
6. Using a rolling pin, roll each round dough. Then fold 1/3 inwards from both sides. Swiss roll up and roll back into a round dough again. Place into a lined baking tray.
7. Proof overnight in an off oven for 8 hours. If you are proofing in the day time, the time maybe shortened to 5-6 hours due to the higher temperature. The dough should expand till 3 time its size. Do note that the rise is very slow.
8. Bake at 170 deg c for 20 min. Cool on a wire rack before eating.