Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, poolish dough (sponge dough). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Poolish is a highly fluid yeast-cultured dough. It's a type of pre-ferment traditionally used in the production of French bakery products. A Poolish resembles a sponge for the sponge and dough system. A poolish is a pre-ferment that gets added to the dough in bread and pizza making.
Poolish Dough (Sponge Dough) is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Poolish Dough (Sponge Dough) is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have poolish dough (sponge dough) using 3 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Poolish Dough (Sponge Dough):
- Get 1 kg White Bread Flour
- Prepare 1 kg Ice Water
- Prepare 1 1/2 grams active dry yeast
When used in your dough, the final result will be sophisticated bread that makes you look like a professional baker. Poolish is a wet, sloppy, pre-fermentation ingredient for pizza dough. In this episode, Chef Leo walks you through the full recipe and demonstrates making a large batch of poolish. 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.
Steps to make Poolish Dough (Sponge Dough):
- Mix all together for 3-4 minutes on low speed. Just to combine
- Keep in container to ferment for 8 hours before using
- This is a sponge dough using for all type of bread making. I used it for turkish bread, baguettes & many more other bread.
In this episode, Chef Leo walks you through the full recipe and demonstrates making a large batch of poolish. 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. Bigas can be held longer at their peak than wetter sponges, while a poolish is one known technique to increase a dough's extensibility. Sometimes referred to as a sponge or barm (although a barm is more technically a natural levain or sourdough starter), tradition has it that the term "Poolish" comes from Polish baker's in Vienna who developed the technique of prefermentation, later adopted by French bakers. Add the poolish, flour & salt and mix well.
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