this post was submitted on 31 Dec 2023
1 points (100.0% liked)
Lemmy Bread
875 readers
1 users here now
Community to gather your best bread recipes and answer questions bread related.
Rules:
- Be kind
- Must be bread or baking-related
- No SPAM, bots, trolls, or personal attacks
- No advertising posts
- Recipe, crumb pic, and source preferred
- No NSFW Content
- No photos of children
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Nah, it's super easy, I just make it the night before I want to bake and leave it at room temp for about 16 hours, then use it all.
If anything it's a bit less hassle than a sourdough, though different in both texture and flavour.
This one was pretty high hydration which made shaping more of a challenge, it almost overflowed the banneton.
Oh right, I guess you don't need to also ferment the dough for like another 12 hours or whatever like with sourdough. I was thinking it was a 2 day affair rather than just overnight
Nope. Because it uses bakers yeast (though not much compared to most yeasted recipes) rather than a natural starter the actual proofing is fairly quick, from what I gather the poolish is just a means of developing the flavour and the gluten, thus no kneading.