Lemmy Bread

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White rustic made with a poolish (lemmy.world)

submitted 10 months ago by joe_archer@lemmy.world to c/lemmybread@lemmy.world

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[–] naevaTheRat@lemmy.dbzer0.com 1 points 10 months ago (1 children)

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

[–] joe_archer@lemmy.world 1 points 10 months ago* (last edited 10 months ago)

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.