Pizza enthusiast here. Have used sourdough and commercial yeast methods. But try a Poolish pizza dough for the first time-Poolish in the fridge. Following a various from Vito Iacopelli (YTer). Its calls for 30% Poolish with 2% yeast to flour in the dough. It would be great if you could do a critique of his “double fermented” Poolish pizza method. Following your lead I’m skipping the second cold ferment. Fingers crossed 🤞
I use Poolish for crispy pizza and fluffy focaccia. I keep it in the fridge overnight before baking. Again an excellent thought-provoking and well-researched presentation. Chapeau!
Thank you so much for this informative video. Your in depth analysis has helped me get a clearer understanding of what I'm doing in my bread baking. Could you do a video on poolish vs. biga; how does each kind of preferment affect the bread? My family and I enjoy an enriched sandwich bread made with 75/25 mix of regular/whole white wheat flour.
Thank you, just great content. I have been baking rewana bread (maori bread) for the past ten years. It is basically sour dough but with a more tang (sour) flavour to it. Once i added the Shokupan with the recipe it totally took the tang flavour away. Over the last two years i have tried a lot of different variants to bring it back and the only one that works is to add some starter to the shoukapan after its settled for 10hrs in the fridge. But i found i had to add it 4 days prior to using it to allow the starter to flavour the whole shoukapan. Anyway basically if you want to boast the flavour of your poolish bread you must try this break through! I do need to tweek it a bit more to know when would be the best time to ad it.
Another great video! Recently, we have been using sourdough starter instead of yeast with absolutely amazing results in flavor. To make it even more tasty. we use a 50/50 mixture of ice water and whey from our homemade cheese which is rich in nutrients and vitamins. This yields some amazing tasty dough. Give it a try :)
I love your science approach. Please make lots of tutorial videos! I like understanding the underlying science, but most people like theory and application.
I loved your last long preferment vid and it helped me a lot with consistency. I'm interested in learning about autolyse and wondering if you're going to cover it some day.
For me grain type makes the flavour, I like the most ancient rye (Krzyca) and use yast to produce kvass from fermented rye malt then from this make bread fermentation 😊 Perfect companion in summer 🌞
Excellent discussion! I love your content and techniques. You’ve definitely helped my bread baking come along quickly. Could you PLEEEEASE do an episode on 100% whole wheat flour, lean bread?…or is that just not pleasant to deliver?
As a past chemist, I really enjoy your info and find it very useful in my baking, you really made my breads better! I hope your dog is ok, he/she didn't participate in the video today 😆
one time I forgot to refrigerate my poolish, results were amazing, and it is true that CT slows down the fermentation. RT poolish takes less time and it has better flavor, at least form my experience.
The best way to find out the maturity of your Poolish is by making a small sample (it takes 1 minute). Say, 50 g flour, 50 g water and 0.5 g of instant yeast. This way you will know the exact timing in accordance to your condition.
Ive been using poolish preferment in my doughs for a while now and had my first overnight collapse i have a good idea why but not really sure how or if it will affect the outcome of my english muffins. have you any experience with using collasped poolish preferment
What about cold final proofing? Is there any researchs about that? One of the best breads I've ever made was made by accident when a miscommunication with friends made me prepare a dough, thiking we wouldn't get together for a celebration, but in the end we actually would do it, so I had to put the final dough in the fridge already on the mold and whatever. Next day, straight from the fridge, I've preheated the oven and baked and it was great.
As with all your videos, this was very well-made and extremely informative. I do have a couple of simple questions. You use instant yeast which I seldom use so I was wondering if you have anything comparable with fresh yeast? You also use the term overnight so I was wondering what that means in terms of hours? Again, very informative video.
Thank you! As for fresh yeast, usually, we convert fresh yeast to instant yeast by multiplying it with 1/3. Other than that, fresh yeast also contains a small amount of LABs.
I tried your whole wheat bread with a tongzhong, and it was wonderful. Then I wanted to try it with a poolish as well, with a higher percentage - 50% - of whole wheat.I shouldn't have tried both experiments at once, I know. My bread came out very nice, though with a bit lower rise. I need to do more experiments, but I thinh the poolish smoothed out the bitter edge that i taste in while wheat. I plan to increase whole wheat until the bread suffers. Can you do a video like this one that addresses increses in whole wheat/whole grain? PS. I used your milk bread recipe to make monkey pull apart. Yummmm. Thank you for your usefully informative videos.
how would it be different to making the whole dough the night before and cold ferment in the fridge? it's a lot fewer steps and I doubt they will produce different results. I can't even taste the difference between dough made in 2-3 hours and dough fermented overnight. Dough that I let ferment for 2-3 days just tasted tangy and just tasted off to me. People often say to develop the flavor but to me more of something is not always better, there is so many flavors in the world you just can't generalize it like that and expect the added flavor will always taste better to everyone.
I've never understood the following... if preferment means more flavor then why just preferment a small portion of the recipe? Why not do the whole thing and cold ferment?
in a sense, yes: diastatic malt will break down the starches into sugars faster than yeast can by itself. some bread flours even include diastatic malt as an additive, but bread purists and french people may tell you that a preferment should only ever consist of flour, water, and yeast. that being said, the same result can be accomplished with patience: in breads where diastatic malt is commonly used but not as part of the preferment (i.e., bagels), the main dough is given a long cold proof (24hr+) so the diastase enzymes have time to work their magic. it seems redundant to add diastatic malt during both stages though, as the amount of diastatic malt present in a preferment would be too little to have an impact on the larger mass of flour.
Great again, thank you! (I know you prefer hand work, but I vote for the simplicity of bread machine, probably a matter of philosophy and/or principle. Finding the best recipe and procedure for achieving really good flavour and aroma in one is a real challenge. No art, but perhaps some good science. Maybe, preferment combined with bread machine...?)
BreadTube is sleeping on this channel. Such good discussion and literature review!
Pizza enthusiast here. Have used sourdough and commercial yeast methods. But try a Poolish pizza dough for the first time-Poolish in the fridge. Following a various from Vito Iacopelli (YTer). Its calls for 30% Poolish with 2% yeast to flour in the dough. It would be great if you could do a critique of his “double fermented” Poolish pizza method. Following your lead I’m skipping the second cold ferment. Fingers crossed 🤞
So amazing!! Your knowledge and explanation are much appreciated! Thank you for posting your RUclips videos ❤️🙏🙏
I use Poolish for crispy pizza and fluffy focaccia. I keep it in the fridge overnight before baking.
Again an excellent thought-provoking and well-researched presentation. Chapeau!
Very interesting, excellent knowledge of the material. I will watch it several times. Thank you.
Glad you enjoyed it!
Thank you so much for this informative video. Your in depth analysis has helped me get a clearer understanding of what I'm doing in my bread baking. Could you do a video on poolish vs. biga; how does each kind of preferment affect the bread? My family and I enjoy an enriched sandwich bread made with 75/25 mix of regular/whole white wheat flour.
Thank you for the suggestion.
Thank you, just great content. I have been baking rewana bread (maori bread) for the past ten years. It is basically sour dough but with a more tang (sour) flavour to it. Once i added the Shokupan with the recipe it totally took the tang flavour away. Over the last two years i have tried a lot of different variants to bring it back and the only one that works is to add some starter to the shoukapan after its settled for 10hrs in the fridge. But i found i had to add it 4 days prior to using it to allow the starter to flavour the whole shoukapan. Anyway basically if you want to boast the flavour of your poolish bread you must try this break through! I do need to tweek it a bit more to know when would be the best time to ad it.
Another great video!
Recently, we have been using sourdough starter instead of yeast with absolutely amazing results in flavor. To make it even more tasty. we use a 50/50 mixture of ice water and whey from our homemade cheese which is rich in nutrients and vitamins. This yields some amazing tasty dough.
Give it a try :)
Interesting, thanks for the information.
I love your science approach. Please make lots of tutorial videos! I like understanding the underlying science, but most people like theory and application.
Thanks for the suggestion
I loved your last long preferment vid and it helped me a lot with consistency. I'm interested in learning about autolyse and wondering if you're going to cover it some day.
Noted
you have given light to my path baker, thank you so much
For me grain type makes the flavour, I like the most ancient rye (Krzyca) and use yast to produce kvass from fermented rye malt then from this make bread fermentation 😊 Perfect companion in summer 🌞
Excellent discussion! I love your content and techniques. You’ve definitely helped my bread baking come along quickly.
Could you PLEEEEASE do an episode on 100% whole wheat flour, lean bread?…or is that just not pleasant to deliver?
As a past chemist, I really enjoy your info and find it very useful in my baking, you really made my breads better! I hope your dog is ok, he/she didn't participate in the video today 😆
The dogs (mother and son) are fine :) Thanks!
Good research! Thanks!
Our pleasure!
I think this video is important for making great and delicious bread. Have a good day!
Thank you! You too!
No problem!
one time I forgot to refrigerate my poolish, results were amazing, and it is true that CT slows down the fermentation. RT poolish takes less time and it has better flavor, at least form my experience.
This is the video I needed!❤
Is there a way I could calculate the required yeast abd time using a room temp of 21C?
The best way to find out the maturity of your Poolish is by making a small sample (it takes 1 minute). Say, 50 g flour, 50 g water and 0.5 g of instant yeast. This way you will know the exact timing in accordance to your condition.
Ive been using poolish preferment in my doughs for a while now and had my first overnight collapse i have a good idea why but not really sure how or if it will affect the outcome of my english muffins. have you any experience with using collasped poolish preferment
What about cold final proofing? Is there any researchs about that?
One of the best breads I've ever made was made by accident when a miscommunication with friends made me prepare a dough, thiking we wouldn't get together for a celebration, but in the end we actually would do it, so I had to put the final dough in the fridge already on the mold and whatever. Next day, straight from the fridge, I've preheated the oven and baked and it was great.
As with all your videos, this was very well-made and extremely informative. I do have a couple of simple questions. You use instant yeast which I seldom use so I was wondering if you have anything comparable with fresh yeast? You also use the term overnight so I was wondering what that means in terms of hours? Again, very informative video.
Thank you! As for fresh yeast, usually, we convert fresh yeast to instant yeast by multiplying it with 1/3. Other than that, fresh yeast also contains a small amount of LABs.
I tried your whole wheat bread with a tongzhong, and it was wonderful. Then I wanted to try it with a poolish as well, with a higher percentage - 50% - of whole wheat.I shouldn't have tried both experiments at once, I know. My bread came out very nice, though with a bit lower rise. I need to do more experiments, but I thinh the poolish smoothed out the bitter edge that i taste in while wheat. I plan to increase whole wheat until the bread suffers. Can you do a video like this one that addresses increses in whole wheat/whole grain?
PS. I used your milk bread recipe to make monkey pull apart. Yummmm.
Thank you for your usefully informative videos.
Thank you for your suggestion. Noted.
Thank you very useful informations...
1 question .. what about if we make cinnamon rolls/buns with this dough?
You may want to watch this video on Cinnamon rolls using Tangzhong and Poolish: ruclips.net/video/QuhM5qSQ7T0/видео.html
Got it... thank you ❤
Will try it soon
how would it be different to making the whole dough the night before and cold ferment in the fridge? it's a lot fewer steps and I doubt they will produce different results. I can't even taste the difference between dough made in 2-3 hours and dough fermented overnight. Dough that I let ferment for 2-3 days just tasted tangy and just tasted off to me. People often say to develop the flavor but to me more of something is not always better, there is so many flavors in the world you just can't generalize it like that and expect the added flavor will always taste better to everyone.
Why do you not let it ferment at room temperate? A lot of the information online says to ferment at room temp for 16-24 hours
Hi 😅 i need help making croissants if u have any methods to share. Tq
I've never understood the following... if preferment means more flavor then why just preferment a small portion of the recipe? Why not do the whole thing and cold ferment?
Explained in the video at 8:26
Will adding diastatic malt to the preferment help yeast?
in a sense, yes: diastatic malt will break down the starches into sugars faster than yeast can by itself. some bread flours even include diastatic malt as an additive, but bread purists and french people may tell you that a preferment should only ever consist of flour, water, and yeast.
that being said, the same result can be accomplished with patience: in breads where diastatic malt is commonly used but not as part of the preferment (i.e., bagels), the main dough is given a long cold proof (24hr+) so the diastase enzymes have time to work their magic. it seems redundant to add diastatic malt during both stages though, as the amount of diastatic malt present in a preferment would be too little to have an impact on the larger mass of flour.
Great again, thank you! (I know you prefer hand work, but I vote for the simplicity of bread machine, probably a matter of philosophy and/or principle. Finding the best recipe and procedure for achieving really good flavour and aroma in one is a real challenge. No art, but perhaps some good science. Maybe, preferment combined with bread machine...?)
Hmm bread machine, maybe we'll try it someday 😊
Oh! It's 1% of the flour weight of the Poolish, not 1% of the total flour weight of the dough to be made . . .
Beautiful lips