Thursday, 2 April 2009

Poolish Sponge


Poolish Sponge
One of the best bread book i have is now is The Bread bakers Apprentice and this poolish starter is used to make different variety of bread, so I thought I will write the recipe in a totally different post.
I mostly half the recipe as the amount they ask for each bread is different and I just make one bread so the quantity od the starter is less.
Here I gove the starter for 23 ounce.
2 1/2 cups unbleached bread flour
1 1/2 cups water at room temperature.
1/2 tsp instant yeast.



Stir together the flour, water and yeast in a mixing bowl intll all the flour is hydrated.
The dough should be soft and sticky and looks like a very thin pancake batter.
Cover the bowl with plastic wrap and ferment at room temperature for 3 to 4 hours or untill the sponge bacomes bubbly and foamy.
I mmediately refrigitate it.
It will keep up for 3 days in the fridge.

Note : The poolish sponge can be used as soon as it ferments, butas with the other pre ferments , the authour of the bok prefer to give it an overnight retarding to draw out more flavour.







With this sponge you can make theis delicous Greek Celebration bread

11 comments:

Pooja said...

Looking perfect and delicious happycook..

Cham said...

Sponge is a starter. Love the loaf!

DEESHA said...

that looks just perfect

MyKitchenInHalfCups said...

Amazing how much flavor comes from just time.

Rachel said...

Very useful post...

Priya said...

Just looking prefect, thanks for sharing this, its definitely a keeper for novice bakers like me..

Ashwini said...

Looks so delish and perfect..

Uma said...

wow, gorgeous bread! Looks mouth-watering.

aquadaze said...

Gorgeous!!

Akal's Saappadu said...

has come out good!

Seena said...

Perfect as always! :)