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.
Recipe
Poolish starter
- 50g bread flour
- 50g water
- 1/16 tsp or pinch of yeast
Main dough
- 210g bread flour
- 70g yoghurt (sugar free)
- 25g sugar
- 50g water
- 25g butter
- 1/4 tsp salt
- (no yeast needed)
Method
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.
Olady Bakes 
May I know can I add raisin to the dough when proofing overnight in the oven and must the oven be preheated before baking🙏
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Raisins should be alright. I usually preheat my oven. But I think it’s possible not to preheat and monitor the baking. You can try.
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🙏🏻
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Baked these, extremely soft, added raisins super yummy👍thank you so much for sharing. Love your bread recipes👍👍👍
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Thanks!
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Thank you for the recipe. Made it yesterday nite. Just wike up saw it’s smooth n huge. I’m so happy.
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That’s great!
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Hi thanks for sharing this no-fail recipe.
Proof last nite n baked this morning.
Fresh n yummy.😋
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Happy to hear this.
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Thanks for this excellent recipe. They came out perfectly soft! Love them.
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Great!
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Hi
Is it possible to convert this recipe to a wholemeal version?
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Yes can just replace some of the bread flour with wholemeal flour.
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Can I replace milk for the yogurt?
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No cannot
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Cannot thank you enough. The idea of curd in dough is brilliant. An established caterer had one of my buns and could not stop praisong them. I had included an ample filling of English cheddar cheese and dried parsley as I rolled the balls. I upped the curd amount with very solid home made hung curd and played safe adding a tiny pinch of yeast to the main dough when I mixed it into the poolish. The results were amazing. I would encourage anyone to try it. I also experimented with adding hung curd to a simple butter sponge with the most airy results.
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You are a pro!
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That’s sweet of you to say. Thank you! I’m planning a larger amount of this slow rise recipe to make a sort of savoury Swiss roll style bread with assorted stuffing. Final proof it, slice into discs and bake side by side but standing up! Wish me luck! 🤞
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All the best!
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That’s wonderful! I look fwd to it for sure!
I know this is a long mail, but I am so excited I had to share this with you…. I made a Swiss roll style bread thing I’d heard someone make. I made a slow ferment dough of 350gm flour with 70% hydration and less than ½ tspn yeast, (no fat) with 30 hours or so of refrigeration. It rose brilliantly in the frig! I rolled it out (had to use enough flour!) into a rectangle, smeared it with some olive oil and sun dried tomato paste, scattered left over oven roasted veggies from night before, fresh basil and a mix of left over cheeses in my frig. Then I cut about 2″ wedges of the Swiss roll I’d made and packed them as prettily as possible together. On an impulse I splashed a generous amount of extra virgin olive oil on top and proofed for another 2 hours. Baked for 35 minutes and the result was outstanding….
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Sounds absolutely delicious 😋!
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Hi I baked this yesterday and it came out delicious and soft. The rise was real slow and bun was small after the final proofing . Unlike yours where it has beautiful rise during proofing. But the buns rises when in the oven baking and they are beautiful! Do u know why? Thank u!
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You can experiment with the timing, take out the fridge and proof a little longer on the counter top before baking.
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Hi, can I use natural yogurt but it is not sugar free? Thank you!
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Sure
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