Putting parchment. paper in your Dutch oven will prevent any bread from sticking. Also, scoring the bread prior to baking serves a purpose. The bread needs to expand when baking. The bottom of your bread should be put on the bottom of the dutch oven. The smooth top should be scored, allowing the bread an easy rise. Remember the parchment paper! To allow the parchment to lie flat in the dutch oven, wad up the paper into a ball then open it up and put it into the dutch oven then placing your dough on it. Making videos is not easy. Your content is spot on, nothing is left out yet you're to the point, yet concise. No frills video. LOVE IT! Love this video. I'm hooked!
So......I have been making this according to your instructions and even with the "not so great" outcomes, my husband loves this It really turned out better once I ordered a Dutch oven. I let it ferment for two days and still turned out great. I even was able to purchase some proofing baskets. My husband says thank you ! ! Thank you for being a great teacher. Blessing for the holidays.
Thank you for this easy to understand video on the poolish method. I am reading Kens book also. Your video helped me visualize what I was reading in the book and makes it so simple to understand! Looking forward to watching more of your videos. THANK YOU SO MUCH👍🏼
Awesome video. I have been making sourdough now since Jan and just loving it. I was so inspired i ordered that book tonight. I so love how some of the simple things in life makes us so happy.....listening to jars ping as they seal, bread crackling as it comes out of the oven and staring and admiring our canning.
@@RoseRedHomestead Your welcome. I´ll be making this bread this weekend. I also got the book by Ken Forkish that you recommended. Thank you again. It´s a pleasure to watch your channel.
I have tried to bake a good bread for the longest time.The mistake I always made was “just ROUGHLY measuring the ingredients..For the first time in my life I followed a recipe(yours) to the TEE. I followed your excellent method absolutely...Guess What?? Two loaves of PERFECT BREAD... Thank you very much for your friendly and perfect directions. It was so good, I was proud to give a loaf to A friend............RJM, Flushing, Mich...
Those are absolutely gorgeous! Can’t wait to try this…made one recently with poolish but was a rye bread …love the quick pre mix the night before…thank you for your time and video…stay blessed
Hello. Today I baked bread according to your recipe on the dough pushish. Thank you for your work, everything is so accessible and professional. 👍🏻👍🏻👍🏻🙏😘🇺🇦
Thank you for this video. I love your videos and appreciate that you explain everything in detail. You don't fill your videos with useless babble. I will try this, mostly because I'm not interested in having a starter in my refrigerator, that I have to babysit and feed weekly. You make the poolish the day before, then you use the whole thing the next day. That said, although my husband can probably eat both loaves, I wonder how the boulle would freeze and defrost. Have you tried that? Your videos should go viral and I don't understand why they haven't. Just know that I do appreciate your experiments, recipes and instructional videos and I will backtrack and watch ones I've missed, as well as when I get notified of new ones. Thank you so much.
Thank you so much for your kind comments. I freeze these boulles all the time--I like to have a supply on hand--and they defrost just fine. We are so glad our videos are useful and appreciated by you--that makes our efforts worth while.
What am I doing wrong?? I have tried this twice and neither time did enough gluten form to give my dough structure. The poolish looks right but when I knead it with the second 500 grams of flour, yeast, salt and water, it remains sticky. It doubles in size but remains too loose to form into structured boules. 😢
I love that crackle!❤️. Oh and that crumb! Just gorgeous! You remind me so much of my sweet mama. She had beautiful red hair like yours and was a beautiful lady like you. Thank you for sharing and God bless you richly!❤️
You are my go-to person for how-to videos. So very easy to follow you with your excellent and detailed instructions. Sometimes I binge watch your videos for a couple hours….. until I realize that it’s better if I actually make the items you are instructing us to do! Ha! My husband and I love to try new things. I try the recipes. He eats the food. 😋 He eats a lot. I eat a little. Guess who gains the pounds😆 I just ordered the dough buckets and one proofing basket. I already have one Dutch oven. I can’t afford duplicates but I did read the comments. Sounds like I can still do both loaves. Just have to wait till first one is done and reheat DO a bit and then bake the second one. Merry Christmas to all🎄
Mary: Thank you for giving Pam the "go-to-person" award. I agree, it is nice to be able to read/watch, but you need to (in reality), get your hands in the dough to see if the recipes really work. If yes, great and not, what do you do to make them work? It sounds you have figured out what to do to make it work and produce the breads you want. Touche! You and your husband have a Great Christmas! Jim
I’ve been making sourdough and yeast straight dough breads for years and tried a dough made with a poolish yesterday. I made baguettes and they were the best, even better than sourdough baguettes.
Well, you’ve taught me a long wanted goal of mine; to make a wonderful healthy artisan bread. Thank you! I made the investment and purchased the book, buckets, baskets, mits, and Dutch oven and so glad I did. I settled on the whole grain recipe in the book using wheat germ and wheat bran. This is one off my bucket list. Thanks again for taking the time to post this video. Hugs. I’m hooked on using a poolish.
Nice and very basic, easy to follow. I also like to score the loaves with a sharp knife or bread lame on the top, mainly for aesthetic purposes. Gives the loaves a lovely, artisanal look.
I really enjoyed watching you make Poolish bread. Pam make everything look so easy. Also I would like you and your sister Cindy helped me to get my menus and and food storage started. Thank you so much.
Great video, I like to put the loafs bottom side up and score the top. It will gave you a beautiful basket pattern on the bread along with the pretty score marks.
Hi there rose thanks for the knowledge! Quick tip that might help combat that sticky dough. Take a bit of olive oil on your hands and. Rub it into your hands (like a hand wash motion) and the dough won't know what hit it lol 😂 it really helps keep the dough from sticking from your fingers so much 😁
May this comment find you and your family well. I am also reading Ken’s book, and so when I came across the word “poolish", I had to look it up. I redirected to YT in hopes of finding a video on the topic... and low and behold here was yours🌺 I am so grateful, thank you so much. You explained it so thoroughly. Instructions, so easy to follow. I’m excited to try this method real soon. ❤️Best from a new Boston subscriber
Thank you, and I am so glad you found us! Ken's book has completely changed the way I bake bread and I hope you find success with it as well. Thanks for watching.
I love your factual, scientific approach to all you present. You are a practical teacher of information - real world. Thank you for sharing such a wide variety of preparation videos.
Thanks very much for this informative video. I've just done 3 months of experiments perfecting my pizza dough using 00 Flour for pizza. I used the Poolish method and a 70% hydration ratio as I find this is good for oven pizzas. I'm now using Bread Flour (Robin Hood) and have done loaves using poolish at 70% and will use 75% hydration as in your instructions for the DO. I did use 2 loaf pans 5 x 9 with metal clips to make an enclosed type of DO that worked out well after I took the top off for the final 10 mins of a 40 min bake. Now, I'm going to use my Dutch Oven for the first time. It's orange coloured so it's not the campfire style. I will be following your instructions, however, due to my experiments with the pizza dough, I will be adding a certain % of honey and olive oil. My question is: Would a parchment paper cut in a circle the size of the bottom of the DO help out the non-stick situation? Thanks from Ontario Canada.
Interesting... when I make my poolish I don't add additional yeast and the final result is fantastic. I just allow the dough the rise longer. So the polish rises about 12-20 hours and then I add my additional flour mix without additional water and then allow it to sit for 8 hours out the fridge and 4 hours I the fridge. I shape a few times for a good surface tension slash and bake.
Thanks for sharing that. I haven't used a poolish before but I thought this is what this recipe was going to do at first. RoseRed Homestead's version is a quicker version - kind of a mix between a yeasted bread and a sourdough. She was ready to bake in a couple hours after adding her poolish to the rest of her ingredients. I think both ways are good to know depending on your schedule. For me, I think I'd probably use the poolish as you do, so I don't have to use so much conventional yeast.
Excellent production and preparation of bread. You were a fine motivator for me to do this recipe. I may add some different flours in final prep step for additional flavors,so thank you for putting this together!
You are very welcome. I have used different flours with varying results. Some flours absorb either more or less water, so the texture can vary. Thanks for watching!
It is our favorite! I bake 4 loaves per week--freeze some and give some away. We love the texture of the crumb. The crust is wonderful and crunchy when it is right out of the oven, but once a bag it in plastic bags, it softens, as you would expect.
the poolish technique is fab. it has opened up so many more possibilities in flavor and texture. is it possible to transfer to the fridge for an overnight proof instead of baking on the same day? thanks so much. this was brilliant.
Well done Ms. Rose! i appreciate your detailed descriptions and visual examples. i recently got my copy of ken's book and have been viewing/reviewing your vids (and his) on 'how to' before i try. my ovens should be here in a couple days; hopefully my efforts will look as good as yours....beautiful examples.
I've had such a hard time with maintaining my starter. I'm just about ready to give up. Don't know how I could have missed the polish method for as long as I've been trying. I'm going to try it today. Thanks so much for your excellent tutorial!!!
Interesting, I have a bread machine that does a good job. I can not do kneading I have bad hands.Learned soooo much about yeast will be using my scale for measuring. What a good idea. Thank you!
thanks for sharing the video! two questions. The first relates to how you placed your loaves into the proofing basket. I thought that the smooth side goes down... since it ultimately is the top of the loaf. The second is that many people seem to use a razor blade to cut the top, before going into the oven. Otherwise, the break in the crust will be uncontrolled.
You describe the most common way of placing and scoring loaves. However, the book I follow is authored by a well-respected professional baker of artisan bread. Placing the smooth side down allows the up side to break randomly, which I absolutely love--it is beautiful. If I did want to control the pattern, then I would do it your way. Thanks for watching.
I absolutely love 'poolish' dough bread. I now use the method for my pizza dough. Would you consider making a video on using diastatic malt powder in bread . . . in the future.
I finally successfully made poolish bread. The first time I was using my kitchen scale, but the batteries were not up to speed. I figured that out after my failure.....HELPFUL TIP: Replace your batteries! lol My second try, was a success and so delicious!
I love you and your videos. I would like to suggest a few tools that make the process easier. A Danish dough mixer, a rubber spatula to clean your tubs easier and a plastic dough scraper. Take care and tell Jim hello too :) ps parchment line the pans. I love the Song of bread singing after a bake. It is a sure sound it has been made perfectly
Love this video. I couldnt catch the name of the gentleman you got the recipe frm and wasn wondering if you could put either his name or a link. It would be appreciated 😊O yeah, and where to get that fabulous bucket, i love it
Great you speck so nice & clear to understand, just one thing I would like to ask is if I have no time to cook so when finishing the proving after poolish & stood for 2 hours can I devide into 2 loafs & then freeze 1 keep the other for next day in fridge. Thank you stay safe Ann
The kitchen scale is the way to go with canning and baking. Recently mine has worn out and I have been perusing the net for another. Is there a scale you'd recommend?
Pam: Pullman style pans are supposed to provide the same steam conditions for oven spring that the closed cast iron dutch ovens do? What do you think? I know that you start with the lids closed on pullman pans and remove about half way through the baking process, they are also supposed to make the crumb finer. I am sure other followers would like to know the answer as well. Thanks and keep up the good work.
RoseRed Homestead thank you it was my very first successful artisan looking bread! It had ciabatta like holes and smelled lovely! I had to play around with the weight and use a Pyrex dish so there’s some room for improvement which I’m excited for 👍👍 will also be sourcing a better scale and a thermometer after the lockdown. Thank you again for this lovely recipe and meticulous teaching
I LOVE that book! Hope you are enjoying it as well. I wipe my Dutch ovens out with Crisco every time after I take the bread out so they are ready for the next time. It works great when they are still hot from the oven.
I’m new to bread making with mixed results. I have looked at most everything on you tube. I’m so glad I found your channel The best I have seen and the one I will follow from now on Can you share where you got your containers. Thank you
Welcome!! So glad you found us. The containers are made by Cambro and I got them on Amazon. The lids are sold separately. Here is a link. www.amazon.com/gp/product/B00125NA0Y/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Hi !!! I have found you on YT ! and loving your videos. I have a question , where do you get them large tubs you are using for the bread ?? I live in Canada but no idea where to get me some . Please help guide me to where I can order some . A great big thank you in advance.
I’m so happy I found your channel. Your knowledge, time are so much appreciated. Everything is well explained, love to listen your voice and use of english language. I have a question for you. One of the the introductions slides you shown a tomato which got my eyes on it. Would you mind sharing with me what kind of tomato is that? Thank you so much.
You are so welcome. Thank you for your kind comments. I think what you see is a tiger melon--it is about the size of a large tomato and sort of mottled. We grew them that year and didn't like them all that much so we didn't grow them again. But they are pretty, so that is why we put that in the video!
@@RoseRedHomestead thank you so much for your answer and you are very welcome.It does look like a tomato and such a beautiful picture pleasing my eyes. I had gone every Saturday to the Farmer’s Market in Torrance, California. There was a vendor who grew very interesting tomatos, bell peppers from all over the world. For my surprise - and being Hungarian- she even grew Hungarian bell peppers it’s called bogyoszloi. Thank you again for your videos I’m learning a lot from you. I keep watching them 😀 My very best for you, Andrea
HI Rose, amazing videos. Thank you. What size are your dutch ovens? I have a 9 quarts and a 5.5 quarts dutch ovens. will there be different baking time?
I would like to make half the amount of the ingredients. Would I use the same amount of yeast, or only use half the amount of it? So many other recipes call for the same an=mount of yeast. Thanks for your help.
I'm new to making poolish bread following your video. Is there a reason why you place the baskets in plastic bags? Does that help them to rise faster or higher? I usually just cover my baskets with cloth, but I certainly have plenty of plastics bags I can use.
Plastic bags hold the humidity better. I learned that from the recipe book I talk about in the videos on artisan bread. I used to cover my bread with cloth as well, but I find it does work better in plastic bags. Thanks for your comment!
What an absolutely wonderful video! You explain perfectly, and I am so excited to try!!! Would you suggest active dry yeast or can I use quick rise? OR can I interchange? ie use active dry in poolish and quick rise in the remaining dough, the next morning?
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Putting parchment. paper in your Dutch oven will prevent any bread from sticking. Also, scoring the bread prior to baking serves a purpose. The bread needs to expand when baking. The bottom of your bread should be put on the bottom of the dutch oven. The smooth top should be scored, allowing the bread an easy rise.
Remember the parchment paper! To allow the parchment to lie flat in the dutch oven, wad up the paper into a ball then open it up and put it into the dutch oven then placing your dough on it. Making videos is not easy. Your content is spot on, nothing is left out yet you're to the point, yet concise. No frills video. LOVE IT! Love this video. I'm hooked!
So......I have been making this according to your instructions and even with the "not so great" outcomes, my husband loves this It really turned out better once I ordered a Dutch oven. I let it ferment for two days and still turned out great. I even was able to purchase some proofing baskets. My husband says thank you ! ! Thank you for being a great teacher. Blessing for the holidays.
Once again, your instructions are so clear, there’s no information missing.
Thank you for this easy to understand video on the poolish method. I am reading Kens book also. Your video helped me visualize what I was reading in the book and makes it so simple to understand! Looking forward to watching more of your videos. THANK YOU SO MUCH👍🏼
Glad it was helpful! I make a double batch of the poolish recipe every week--it is our favorite. Thanks for watching.
Awesome video. I have been making sourdough now since Jan and just loving it. I was so inspired i ordered that book tonight. I so love how some of the simple things in life makes us so happy.....listening to jars ping as they seal, bread crackling as it comes out of the oven and staring and admiring our canning.
You describe things beautifully! You could be a professional writer! Thanks for your comments.
@@RoseRedHomestead Awwe thank you
I love the clarity and precision of your instructions. That bread looks beautiful. Thank you very much. Greetings from Colombia.
Thank you so much! Thanks for watching from Colombia!
@@RoseRedHomestead Your welcome. I´ll be making this bread this weekend. I also got the book by Ken Forkish that you recommended. Thank you again. It´s a pleasure to watch your channel.
I have tried to bake a good bread for the longest time.The mistake I always made was “just ROUGHLY measuring the ingredients..For the first time in my life I followed a recipe(yours) to the TEE. I followed your excellent method absolutely...Guess What?? Two loaves of PERFECT BREAD... Thank you very much for your friendly and perfect directions. It was so good, I was proud to give a loaf to A friend............RJM, Flushing, Mich...
That is great news! Congratulations!
“It’s going to open up as a rose.” Of course it is! 😉. Your Rose Red Homestead loaves look fabulous.
I have recently purchased Ken’s book but it’s so nice to actually see a video. That’s how I learn :) Thanks! Very helpful!
Rose, that bread looks heavenly ❤❤❤❤
Those are absolutely gorgeous! Can’t wait to try this…made one recently with poolish but was a rye bread …love the quick pre mix the night before…thank you for your time and video…stay blessed
Hello. Today I baked bread according to your recipe on the dough pushish. Thank you for your work, everything is so accessible and professional. 👍🏻👍🏻👍🏻🙏😘🇺🇦
I haven’t baked in over a year. I think it’s time 😂 thank you for such an easy to follow recipe
Thank you for this video. I love your videos and appreciate that you explain everything in detail. You don't fill your videos with useless babble. I will try this, mostly because I'm not interested in having a starter in my refrigerator, that I have to babysit and feed weekly. You make the poolish the day before, then you use the whole thing the next day. That said, although my husband can probably eat both loaves, I wonder how the boulle would freeze and defrost. Have you tried that? Your videos should go viral and I don't understand why they haven't. Just know that I do appreciate your experiments, recipes and instructional videos and I will backtrack and watch ones I've missed, as well as when I get notified of new ones. Thank you so much.
Thank you so much for your kind comments. I freeze these boulles all the time--I like to have a supply on hand--and they defrost just fine. We are so glad our videos are useful and appreciated by you--that makes our efforts worth while.
What am I doing wrong?? I have tried this twice and neither time did enough gluten form to give my dough structure. The poolish looks right but when I knead it with the second 500 grams of flour, yeast, salt and water, it remains sticky. It doubles in size but remains too loose to form into structured boules. 😢
I love that crackle!❤️. Oh and that crumb! Just gorgeous! You remind me so much of my sweet mama. She had beautiful red hair like yours and was a beautiful lady like you. Thank you for sharing and God bless you richly!❤️
Thank you so much 🤗 I never get tired of hearing that crackle!
You are my go-to person for how-to videos. So very easy to follow you with your excellent and detailed instructions. Sometimes I binge watch your videos for a couple hours….. until I realize that it’s better if I actually make the items you are instructing us to do! Ha! My husband and I love to try new things. I try the recipes. He eats the food. 😋 He eats a lot. I eat a little. Guess who gains the pounds😆
I just ordered the dough buckets and one proofing basket. I already have one Dutch oven. I can’t afford duplicates but I did read the comments. Sounds like I can still do both loaves. Just have to wait till first one is done and reheat DO a bit and then bake the second one.
Merry Christmas to all🎄
Mary: Thank you for giving Pam the "go-to-person" award. I agree, it is nice to be able to read/watch, but you need to (in reality), get your hands in the dough to see if the recipes really work. If yes, great and not, what do you do to make them work? It sounds you have figured out what to do to make it work and produce the breads you want. Touche! You and your husband have a Great Christmas! Jim
This is the best video explaining the steps for Ken's poolish recipe.
Wow, thank you!
I’ve been making sourdough and yeast straight dough breads for years and tried a dough made with a poolish yesterday. I made baguettes and they were the best, even better than sourdough baguettes.
Wonderful!
Excellent tutorial depicting this recipe. One of the best out there that I've been able to find anyway. Thanks!
Thank you! I personally love this recipe and make a double batch nearly every Saturday. Thanks for watching.
Well, you’ve taught me a long wanted goal of mine; to make a wonderful healthy artisan bread. Thank you! I made the investment and purchased the book, buckets, baskets, mits, and Dutch oven and so glad I did. I settled on the whole grain recipe in the book using wheat germ and wheat bran. This is one off my bucket list. Thanks again for taking the time to post this video. Hugs. I’m hooked on using a poolish.
Poolish is our personal favorite, too. I am sure you will have wonderful success with your new adventures with artisan bread.
Nice and very basic, easy to follow. I also like to score the loaves with a sharp knife or bread lame on the top, mainly for aesthetic purposes. Gives the loaves a lovely, artisanal look.
And I am just the opposite--I love how they open up naturally when baked bottom side up! LOL!
I really enjoyed watching you make Poolish bread. Pam make everything look so easy. Also I would like you and your sister Cindy helped me to get my menus and and food storage started. Thank you so much.
Great video, I like to put the loafs bottom side up and score the top. It will gave you a beautiful basket pattern on the bread along with the pretty score marks.
oh what an amazing video..what a wonderful teacher you are!!!!!
Wow, thank you!
Hi there rose thanks for the knowledge! Quick tip that might help combat that sticky dough. Take a bit of olive oil on your hands and. Rub it into your hands (like a hand wash motion) and the dough won't know what hit it lol 😂 it really helps keep the dough from sticking from your fingers so much 😁
Thanks for the tip! Jim
Wow 😮 never heard bread crackle b4. Looks delicious 😋 ❤👍🏼
Yes, like Rice Krispies. Jim
Is that ever cool how it crackles, it looks so good, but it tastes even better
Your videos encourage me to get into my happy place and out of pandemic place🥳
We are so glad to hear that! Stay well. Hopefully the light at the end of this pandemic tunnel is bigger and brighter with the vaccine now available.
Thank you for this fabulous recipe!! I can not wait to try it.
Hope you like it! We really enjoy this bread recipe. I make it every week.
Awesome demonstration! Thanks for sharing.
You're very welcome! Thanks for watching.
Thank you for the very well explained tutorials. I love it.
You're very welcome! And thank you for watching.
Excellent job ! One of the best videos showing the Forkish method.
Wow, thanks! His book completely changed the way I make bread.
Thank You for making a nice video on Artisan Bread and a Poolish. I will be making one of these for the first time in my brand new dutch oven.
Excellent. Poolish is our favorite!
Omg my gosh! I can almost taste it. I have a Dutch oven on the way and can't wait for my first adventure!
You inspired me so much I bought the book on kindle and started my poolish while watching this!
That is fantastic!! Let know about your bread successes.
May this comment find you and your family well. I am also reading Ken’s book, and so when I came across the word “poolish", I had to look it up. I redirected to YT in hopes of finding a video on the topic... and low and behold here was yours🌺 I am so grateful, thank you so much. You explained it so thoroughly. Instructions, so easy to follow. I’m excited to try this method real soon. ❤️Best from a new Boston subscriber
Thank you, and I am so glad you found us! Ken's book has completely changed the way I bake bread and I hope you find success with it as well. Thanks for watching.
I love your factual, scientific approach to all you present. You are a practical teacher of information - real world. Thank you for sharing such a wide variety of preparation videos.
You are very welcome
Thanks very much for this informative video. I've just done 3 months of experiments perfecting my pizza dough using 00 Flour for pizza. I used the Poolish method and a 70% hydration ratio as I find this is good for oven pizzas. I'm now using Bread Flour (Robin Hood) and have done loaves using poolish at 70% and will use 75% hydration as in your instructions for the DO. I did use 2 loaf pans 5 x 9 with metal clips to make an enclosed type of DO that worked out well after I took the top off for the final 10 mins of a 40 min bake.
Now, I'm going to use my Dutch Oven for the first time. It's orange coloured so it's not the campfire style. I will be following your instructions, however, due to my experiments with the pizza dough, I will be adding a certain % of honey and olive oil. My question is: Would a parchment paper cut in a circle the size of the bottom of the DO help out the non-stick situation?
Thanks from Ontario Canada.
You might try it to find out. Once my Dutch ovens were well seasoned the was and continues to be no problems with the bread sticking.
Interesting... when I make my poolish I don't add additional yeast and the final result is fantastic. I just allow the dough the rise longer. So the polish rises about 12-20 hours and then I add my additional flour mix without additional water and then allow it to sit for 8 hours out the fridge and 4 hours I the fridge. I shape a few times for a good surface tension slash and bake.
Thanks for your comments! And for watching.;
Thanks for sharing that. I haven't used a poolish before but I thought this is what this recipe was going to do at first. RoseRed Homestead's version is a quicker version - kind of a mix between a yeasted bread and a sourdough. She was ready to bake in a couple hours after adding her poolish to the rest of her ingredients. I think both ways are good to know depending on your schedule. For me, I think I'd probably use the poolish as you do, so I don't have to use so much conventional yeast.
Can’t wait to make this recipe. Thank you 😊
Excellent production and preparation of bread. You were a fine motivator for me to do this recipe. I may add some different flours in final prep step for additional flavors,so thank you for putting this together!
You are very welcome. I have used different flours with varying results. Some flours absorb either more or less water, so the texture can vary. Thanks for watching!
Your dough going into the oven is beautiful!
They’re beautifully perfect👌🏼 ♥️
Congratulations!
You are an amazing baker!
Thank you so much! Jim
I was looking for an everyday loaf with poolish and found yours. Thank you!
You are so welcome! Thanks for finding us.
A complete gem !
Thank you.
I've just found your channel, and I'm learning so many new things. Thank you
Welcome! So glad you found us. Glad to hear you are learning things!
Bread looks gorgeous RoseRed. Can’t wait to try this.
This recipe has become my personal favorite. I bake a double batch every Saturday! Thanks for watching.
Excellent video! That bread looks delicious
It is our favorite! I bake 4 loaves per week--freeze some and give some away. We love the texture of the crumb. The crust is wonderful and crunchy when it is right out of the oven, but once a bag it in plastic bags, it softens, as you would expect.
the poolish technique is fab. it has opened up so many more possibilities in flavor and texture. is it possible to transfer to the fridge for an overnight proof instead of baking on the same day? thanks so much. this was brilliant.
Well done Ms. Rose! i appreciate your detailed descriptions and visual examples. i recently got my copy of ken's book and have been viewing/reviewing your vids (and his) on 'how to' before i try. my ovens should be here in a couple days; hopefully my efforts will look as good as yours....beautiful examples.
Glad it was helpful! And thank you for your comments.
I've had such a hard time with maintaining my starter. I'm just about ready to give up. Don't know how I could have missed the polish method for as long as I've been trying. I'm going to try it today. Thanks so much for your excellent tutorial!!!
You are very welcome. I hope it works well for you.
Just add less water. 2 parts flour for 1 part water is plenty
Interesting, I have a bread machine that does a good job. I can not do kneading I have bad hands.Learned soooo much about yeast will be using my scale for measuring. What a good idea. Thank you!
You are so welcome! Glad you have a bread machine that saves you from having to knead the dough!
SCRUMILICIOUS.....You are so eloquent in your explanation and demonstration. Thank you from Mumbai
My pleasure 😊. Thank you for watching from Mujmbai!
bread turned out fabulous!
Thanks. Poolish is our personal favorite.
Howdy. I only been making bread for 2 months. Found your vid....AWESOME......Im going to follow your vid tomorrow.
That is great--glad you found us! Enjoy this recipe--it is one of our favorites!
thanks for sharing the video! two questions. The first relates to how you placed your loaves into the proofing basket. I thought that the smooth side goes down... since it ultimately is the top of the loaf. The second is that many people seem to use a razor blade to cut the top, before going into the oven. Otherwise, the break in the crust will be uncontrolled.
You describe the most common way of placing and scoring loaves. However, the book I follow is authored by a well-respected professional baker of artisan bread. Placing the smooth side down allows the up side to break randomly, which I absolutely love--it is beautiful. If I did want to control the pattern, then I would do it your way. Thanks for watching.
Love your hairdo❤
Perfect looking bread! I can almost taste it. Yum
Thank you 😋
I absolutely love 'poolish' dough bread. I now use the method for my pizza dough. Would you consider making a video on using diastatic malt powder in bread . . . in the future.
I have a long-handled Danish bread dough mixer. It’s terrific.
Sounds great!
I finally successfully made poolish bread. The first time I was using my kitchen scale, but the batteries were not up to speed. I figured that out after my failure.....HELPFUL TIP: Replace your batteries! lol My second try, was a success and so delicious!
Great job! That is excellent news...congratulations!
I love you and your videos. I would like to suggest a few tools that make the process easier. A Danish dough mixer, a rubber spatula to clean your tubs easier and a plastic dough scraper. Take care and tell Jim hello too :) ps parchment line the pans.
I love the Song of bread singing after a bake. It is a sure sound it has been made perfectly
Love this video. I couldnt catch the name of the gentleman you got the recipe frm and wasn wondering if you could put either his name or a link. It would be appreciated 😊O yeah, and where to get that fabulous bucket, i love it
I love watching your video, such a good explanation given by u. I will try make your bread recipes. Have a great day and♥️ love from Malaysia🇲🇾😊.
Thank you so much 😊
Thank you very much for showing us all the steps...
My pleasure 😊
Beautiful bread. I need a knife like that one. Thank you and God bless.
Amazing! Love it!
Tfs, where's the ghee? yummy! 😊 please stay safe 👋
Absolutely beautiful.
Thank you.
Best tutorial ever
Thank you! And thanks for watching.
@@RoseRedHomestead mam plz make a video on sour dough also
The poolish was 100% hydration, did you mention what the overall hydration was?
Thank you. Those boules looked picture perfect
Absolutely wonderful.
Thank you so much.
Thank you Rose your bread looks great.
You are so welcome! Thanks for watching.
Great you speck so nice & clear to understand, just one thing I would like to ask is if I have no time to cook so when finishing the proving after poolish & stood for 2 hours can I devide into 2 loafs & then freeze 1 keep the other for next day in fridge. Thank you stay safe Ann
Yes, you can do that.
The kitchen scale is the way to go with canning and baking. Recently mine has worn out and I have been perusing the net for another. Is there a scale you'd recommend?
You are so beautiful, your bread is so delicious! Thank you very much for sharing!
Thank you so much 🤗
So beautiful, well done, thank you.
Thank you. And thanks for watching.
Pam: Pullman style pans are supposed to provide the same steam conditions for oven spring that the closed cast iron dutch ovens do? What do you think? I know that you start with the lids closed on pullman pans and remove about half way through the baking process, they are also supposed to make the crumb finer. I am sure other followers would like to know the answer as well. Thanks and keep up the good work.
I have used pullman pans for making sandwich bread, but never for this artisan bread recipe.
Will you please post a link to your proofing baskets, the clear rising containers and the Dutch ovens? Thank you in advance!
Can’t wait to try this over the weekend
I am excited for you! The poolish pre-ferment is our favorite--I make it every week. Thanks for watching.
RoseRed Homestead thank you it was my very first successful artisan looking bread! It had ciabatta like holes and smelled lovely! I had to play around with the weight and use a Pyrex dish so there’s some room for improvement which I’m excited for 👍👍 will also be sourcing a better scale and a thermometer after the lockdown. Thank you again for this lovely recipe and meticulous teaching
Pam will this recipe work just as well in a loaf pan for a more traditional sandwich bread?
you are wonderful thanks for your passion
How often do you season the dutch oven? I also bought the book from Ken and are able to visualize how it is done- you are such a joy to watch!!
I LOVE that book! Hope you are enjoying it as well. I wipe my Dutch ovens out with Crisco every time after I take the bread out so they are ready for the next time. It works great when they are still hot from the oven.
What size of dutch owen is required?
My dutch owen is 4,5 litre.
Can this work withy half the size of dough?
I like to make this bread. When it get old (2or3 days)and dry I make croutons out of the reast.
We are such RoseRed fans. Thank you for sharing your Knowledge. We get so excited to watch your videos and love your teaching style.
Wow, thank you!
I’m new to bread making with mixed results. I have looked at most everything on you tube. I’m so glad I found your channel The best I have seen and the one I will follow from now on Can you share where you got your containers. Thank you
Welcome!! So glad you found us. The containers are made by Cambro and I got them on Amazon. The lids are sold separately. Here is a link. www.amazon.com/gp/product/B00125NA0Y/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I only have 1 dutch oven. Can I safely split the recipe in half? Great videos BTW. Thx 👍💐
Help after I rise it in the proofing bowl it’s like silly putty and can’t get it to the Dutch oven with out it sliding out of my hands
Hi !!! I have found you on YT ! and loving your videos. I have a question , where do you get them large tubs you are using for the bread ?? I live in Canada but no idea where to get me some . Please help guide me to where I can order some . A great big thank you in advance.
Great teacher for following step by step! Could I use eincorn flour with this recipe?
You could certainly try it to see what happens. I have tried different flours with this recipe and it changes the taste, but they all turned out good.
I’m so happy I found your channel. Your knowledge, time are so much appreciated. Everything is well explained, love to listen your voice and use of english language.
I have a question for you. One of the the introductions slides you shown a tomato which got my eyes on it. Would you mind sharing with me what kind of tomato is that?
Thank you so much.
You are so welcome. Thank you for your kind comments. I think what you see is a tiger melon--it is about the size of a large tomato and sort of mottled. We grew them that year and didn't like them all that much so we didn't grow them again. But they are pretty, so that is why we put that in the video!
@@RoseRedHomestead thank you so much for your answer and you are very welcome.It does look like a tomato and such a beautiful picture pleasing my eyes. I had gone every Saturday to the Farmer’s Market in Torrance, California. There was a vendor who grew very interesting tomatos, bell peppers from all over the world. For my surprise - and being Hungarian- she even grew Hungarian bell peppers it’s called bogyoszloi.
Thank you again for your videos I’m learning a lot from you. I keep watching them 😀
My very best for you,
Andrea
HI Rose, amazing videos. Thank you. What size are your dutch ovens? I have a 9 quarts and a 5.5 quarts dutch ovens. will there be different baking time?
Just make sure your dough fits and preheat it with the oven
I would like to make half the amount of the ingredients. Would I use the same amount of yeast, or only use half the amount of it? So many other recipes call for the same an=mount of yeast. Thanks for your help.
Hot bread with butter. The best!
Another question did you oil Dutch oven and what size Dutch oven
I'm new to making poolish bread following your video. Is there a reason why you place the baskets in plastic bags? Does that help them to rise faster or higher? I usually just cover my baskets with cloth, but I certainly have plenty of plastics bags I can use.
Plastic bags hold the humidity better. I learned that from the recipe book I talk about in the videos on artisan bread. I used to cover my bread with cloth as well, but I find it does work better in plastic bags. Thanks for your comment!
@@RoseRedHomestead Thank you!
Sister, how could we do this with the wheat berries micro green for sprouted bread ? This would disparate the harmful gluten?
What an absolutely wonderful video! You explain perfectly, and I am so excited to try!!! Would you suggest active dry yeast or can I use quick rise? OR can I interchange? ie use active dry in poolish and quick rise in the remaining dough, the next morning?
I have never tried it that way--I use active dry for the entire process. But try it! It sounds like a great experiment!