Something interesting happened. The original recipe worked marvellously. And it worked everytime. One day as I was cleaning out the poolish jar, I realised that I took so much time scrapping out the remnants of the poolish. Not a lot left of course but sufficient so that you had to scrape the walls. I decided to experiment and added 1/2 cup of water, shook it vigorously to dissolve the poolish remnant and added an equal mass of bread flour. I added 5 grams of sugar as well. And left it on the counter. It rose and I used 125 grams of it for the next day's bread. I repeated the process for a couple of months and I realised that my bread was becoming more sourdough-like and less like the original country loaf. It happened so gradually that I did not notice the change. It was only when a colleague gifted me with a professionally made sourdough loaf that I realised that my family had been eating a sourdough loaf over the past few months.
That's awesome! Sourdough is really just two dominant bacterial cultures and wild yeasts all in equilibrium - a poolish's flavour comes from growing those same bacteria, so besides the fact you kick-started the process with commercial yeast, you basically *do* have a sourdough starter!
Amazing indeed I did the same with my dark rye bread poolish remnant into sourdough starter. Now I started alternately feeding it with honey and date syrup.
What a nice looking loaf Phillip. During my trip to California this last week we visited an Artisan bakery. Your loaf of bread stands out above anything this bakery had to offer. Well done my friend!
I just bake 1 today and it turned out great with super soft, airy crumb and with crispy crust. Thanks a lots! The idea of using overnight sponge is really brilliant! No more yeasty flavours 👍
I was so impressed watching this and your S.D.S video, so thank you for both. I would like to give this a try. No matter what I do, every loaf I've tried has failed. I think the flour knows I am scared of it - Ha! I am sensitive to regular wheat, so have been working with spelt and other ancient flours, but no luck so far. I am having surgery in the next few days, and isolating right now, but after that, who knows??? Greetings from Shropshire.
Can you please make a whole wheat version of this bread? Maybe like half whole wheat and half white flour kinda bread.. anyway so glad your channel was on my recommendation cause your video is very informative and straightforward! Love it!
as a warning, this recipe is a skosh salty so i reduce the salt by 3 grams at least. and i do prefer my things more salty. other than that, absolutely delicious recipe.
I used that much yeast in my pre-ferment back then. It works; there's no doubt about that. But more recently, I've considerably dropped the amount of yeast I use. Adjusting the amount of yeast you use will speed up or slow down the fermentation time of your pre-ferment and dough and affect the taste. Why don't you experiment to see which percentage works best for you? You could start with 1% in the entire recipe and use a proportional amount in your pre-ferment. See how that affects the baking schedule and flavour. I hope this helps, Phil
Very nice my bread came out as the best bread I have made so far - but not as good as yours. Most recipes online use very little yeast in poolish - what effect does that have?
You can definitely use less yeast, It may take a little longer for the poolish to get going, but it's probably negligible. Try reducing the amount of yeast and experiment with what works best for you, oh and if you do, keep us posted :)
I used to split the yeast, some in the preferment and then some more in the main dough (my baguette video shows this). While I was researching this recipe I discovered that you don't need to add any to the main dough. You can actually add as little as 1g to the preferment, leave it to ferment properly, and then go on to make a great main dough which ferments / rises beautifully. There's nothing wrong with adding more yeast to the main dough if you want to. I have to say that I prefer the taste of the bread using this method where the yeast is only added to the preferment. Try it both ways and see what you think. Cheers for the question and I hope this has helped :)
@@CulinaryExploration thanks, I tried it as in the video (all yeast in the poolish), and the results were fantastic! I really enjoy your videos - clear, informative and to the point. Thanks again.
You mix the poolish, flour, water and salt, let the dough rest for 30 mins, then you knead it, then you cover it again and let it proof for ??????? how long ???????
making the dough seemed easier, not the baking. Baking seemed fancy with all that stone and vessel above it. i will give it a try without those. hope it turns out good.
This is a great recipe to practice your sourdough techniques while you're building your starter. A poolish preferment gives a really wonder hazelnut flavor and smell.
I made this today and the result was amazing. It was my first attempt at making bread and I was very pleased with how it came out. I look forward to trying more of your recipes! Greetings from Brazil 😊
I just made this for the first time today for Christmas Eve and it turned out perfect. 👌 Not only that but it's the first time ever I made homemade bread! 🤩 Thank you very much! I can't wait to make it again and try other kinds too...
You took the bread baking to the next level! Thanks for your videos which helped me to learn a lot and improve ☺️ How long can I keep the poolish in the fridge?
When I got up this morning, it'd only been 10h and the poolish had risen and died (was about 1cm above where it started, for a roughly 30% extra in volume, however all the sides were coated so it had risen and fallen), and smelt extremely strongly of alcohol. I don't get how you do an overnight one with so much yeast ? 3g of yeast in a poolish means it rises insanely quick - literally minutes, and at 1h in it's already tripled in size - 28c is HOT! I'm currently doing it at 20c, so I don't understand this at all.
I am new to bread making and your videos have been great. I made this bread last weekend it was great. A friend, however, suggested making the whole batch the night before, not just the poolish. It makes sense that would work but wanted your opinion. Could you mix all of the ingredients the night before and then start from there the next day?
I have tried it two times and the same issue occurred! My dough was more moist than yours - at least comparing to the video -. I made sure to use the same exact measures and flour 13 protein, I even purchased an English bread flour, but I have got the same problem. Any advice?!
I confused with your times. For the poolish and proofing time. My kitchen was cooler at 22-24 C and everything reached end point a lot faster than for you at 28c. Obviously it has worked for you. It it would have been over done for me at my kitchens temperature. A couple of questions. Does it matter if the yeast is Instant or Active Dry ? And could you do a video with the visual stages of the poolish doing it’s thing. This would give me (and no doubt others) a better understanding of how it is progressing and working correctly so that we can adjust the time if it is going to fast or slow. And a bigger question I can’t find an answer too. Every other poolish recipe I have viewed, uses just a fraction of yeast for that length of fermentation time. You use 3 grams which by comparison is quite a lot. Yes I am asking a lot but watching your videos has given me the drive to learn more. And make a decent bread. UPDATE. the poolish is still rising outrageously fast. I’m talking an hour. So I have put it in the fridge till the morning. If anyone can help with info it would be appreciated. Last resort, dump this recipe and go with something else.
Thanks so much for this recipe! I really like this loaf! I fermented the main dough in the fridge overnight and let it get to room temperature the next day and it came out beautiful. Just wondering, if I wanted to make 2 or 3 of these loaves, is it as simple as doubling or tripling the recipe?
Excellent Philippe J’adore vos vidéos et votre travail c’est top du top merci Philippe thank you Philippe😘 qu’est-ce qu’on peut faire avec le reste du levain
Thank you :) - The main recipe only uses 125 grams of pre-ferment but I suggest making 150 grams as some of it inevitably gets stuck in the container. You could just make the 125 grams for the recipe of you are confident you'll have enough lol. If you do have any left over you could make a quick pancake :)
Hi Philip, Found time to make the above recipe. I about managed to make do with what I could borrow. Seems like it turned out okay. One problem I had was the the supposed grease stuck to the bottom. I still haven't cut it yet cos its still cooling down.. will keep you updated..
I made this bread on the weekend, it was my first attempt at making bread, the results were PHENOMENAL!! I cant believe that i baked it myself. Thank you for the recipe and I am loving your videos. Greetings from South Africa.
Took a break of sourdough and made this into 8 cute little crusty rolls. inside is moist, crust is thin and slightly chewy. Should i use the sponge at its peak same as SD starter? The sponge tripled in 6 hours and collapsed to double overnight. 18c
Hey Becky. I love this little recipe. You don't need to use the pre ferment at its peak. Depending on the temperature, I leave mine out overnight. The next morning it has risen, collapse and you can see the broken air bubbles on the surface. That's when I use it. Hope this helps :)
I'm going to give this a go in the next week or so, but I wondered whether it's OK to get the dough shaped and ready, stick it in the fridge overnight and then bake the next day? Thanks!
After the first 30 minute raise my dough is much more sticky than yours. Can this be a result of different flower? Can I Use some water on my hands to work it because it’s so sticky. Thanks for your videos!
Thank you for sharing this recipe. I got one question and this is much debated online. Should I add extra dry yeast to the recipe as well as the poolish? Many bakers us only 1 gram of yeast to the poolish, let it stay for 18 hours and then add 2 grams extra to the recipe as well as adding the poolish. What is your opinion on this? I have seen now in a couple of videos that you add 3 grams to the poolish and don't add extra yeast to the recipe. Thank you!
You are an excellent instructor...I would love to make this bread , but have a question ..Can we leave the preferment or the final dough in the fridge for even longer to develop more flavour?
Hey, tried this recipe as close as I could to your instructions yesterday and got good oven spring and tasted good. I Didn't manage to get an open crumb and was slightly more dense that I would like. Any ideas why this might be?
You had two loaves at the end and one was clearly proofed in a banner on without a liner. . Was it the same recipe? And if so how do I prepare the basket so the dough won’t stick?
@@CulinaryExploration i used all the techniques you showed & the resultant bread was super. I deviated a bit & used AP white flour & 1/2 cup of whole wheat flour. My scale died so i used my judgement on the amounts of the ingredients. I used a Commercial Cookware anodized aluminum cover for the first 25 minutes of the bake & wouldn't change a thing except use some spray oil on the rim & contact area of the pot so it would release easier. I had to cut my loaf out. LOL A friend had some & told me he thinks it might be my best rustic loaf to date. Thanks for the tips & techniques! I posted a short video of the results on my dog's channel. d
@@CulinaryExploration Tap that Alsatian's picture and you're there! I'm enjoying two thick toasted slices of that lovely loaf slathered with Kerry Gold Pure Irish unsalted butter topped with Bonne Maman apricot preserves & a cuppa Tetley British Blend. Pure heaven & I'm taking extra large bites! Thank you, my dear friend, for this recipe & the techniques. Lovely!😎❤️🐕🦺
Hi, I have just subscribed, great thank you. Bread looks wonderful. However ..I need to make two at a time, and I could not fit 2 covers in my oven, can I not cover them?? What will happen to my loaves ….?? Thank yiu maggie
I make all sorts of breads including sourdough but this one is definitely going in my repertoire..I left it overnight in the fridge,, and baked it in the morning. Looks and tastes wonderful..
Hi Ken, Im using Robin Hood AP @ 13.2% protein, but you can use a bread flour 12% and above. Just remember that you may need to tweak the water depending on the absorption rate of the flour
As long as the Caputo flour has a protein content of 12% and above you’ll be good. Just remember that when you add whole-wheat flour the dough won’t be quite as strong so may spread out a little before baking. You may not get the same amount of spring but it will be fine. The flavor the whole-wheat brings is excellent. Maybe start by substituting 20% if the strong white flour for whole-wheat. Let me know how you get on.
@@CulinaryExploration thanks this will be my first attemt to bake sourdoughbread and i will for sure tell you how it went kind regards from michael and thanks :)
I have a feeling protein contents of the flower is key here. In my region there is no such thing as 13% flower. The strongest I can get is 11.2%, which is a Type65 style flower as used in France for bread. So I need to reduce the amount of water or increase the amount of flower to get the same consistency as you do with your 13% flower. But by how much... maybe an addition for your calculator?
Hey Marc, I don't know that the thirst of the flour is necessarily tied to the protein content. I'm keen on experimenting with each flour to see what hydration works best.
@@CulinaryExploration Ok, yes makes sense. So for sure my flower is less thirsty as yours, so I will retry with a bit more flower. I did an attempt with my new and proud sour dough starter. Being new to this one problem is to determine when the risen starter is at its best to be used for the dough. The taste and smell of the bread was great, although it looked more like a flattened sphere as your amazing round oven spring result.
I made this exactly as you did even with your times as I wanted to know what I was looking at. I only have a 7 qt dutch oven so I used that overturned as the lid. I think next time I would just bake it in the dutch oven because it is awkward as a lid. And I might bake just slightly less than 30 min on the uncovered time. Flavor is awesome. I make bread frequently, and have made a pizza made with poolish. First time for bread though. Thanks for your video.
Another great bake Philip, so looking forward to doing this and as usual I will let you know how it goes. I just wish my kitchen was anywhere near as warm as yours, a Apart from the fact my kitchen is currently a building site with no roof, the temperature is a chilly 11c. Do you take in lodgers? 🤣
Cheers John! I'm dreading the summer months... the rest of the apartment has AC but my kitchen is a sweat box, I promise. Hope the build is going well matey, bet you can't wait for that new space :)
Hi there. Check out my no knead sourdough bread video. Ive linked it below. I show two different ways to bake. you will find a solution here :) ua-cam.com/video/4r8irdLuUtc/v-deo.html
Question: other recipes call for gentle stretch and folds that happen inside the bowl during bulk. You take it out of the bowl and bench knead. Are there any differences on which to chose? I'm a little confused (beginner here btw). Thanks a lot!
It's completely up to you, experiment and see what works best for you. When I'm working the dough it's mainly to make sure the ingredients are well mixed, not to build up strength. I find that the using a strong flour with a high protein content combined with the proofing time is enough to build a strong dough. Others have great success with S&F's. I hope this helps
Cheers! Yes you can. Inverting the baking tray will protect the top of the loaf from the heat coming from the top element. If you add some water or ice to a small preheated container in the bottom of the oven, then the tray will also trap some steam and keep the area above the loaf moist, allowing it to open up more during the beginning of the bake. It's not the best method at trapping steam but I use it when my loaf is large and I can't cover it. I hope this helps.
As someone who doesn't have a bread stone, but has a pizza steel, would you advise for using this as a replacement or would I be better of using a regular baking sheet upside down? Seems like a great recipe and I want to give a go!
I'd definitely go with the steel. I use my steel to bake bread on and it works fine. My only advice would be to check the underneath of the loaf once it's baked. The steel tends to kick out more heat than the stones and the bottom of loaf may go a bit dark. If it does reduce the heat a little on the next bake. It's just a case of tweaking. If you are already baking bread on your steel then go with your own temps and times, I'm sure you'll nail it.
Cheers for the feedback :) - If I was going to add any honey then it would be when I build the main dough. The pre ferment or polish doesn't need anything like honey or sugar in my opinion. But that doesn't mean it won't work for you, give it a go and let me know what you think :)
Hey Alex. There is no right and wrong, sometimes a lower hydration is a bit easier for people getting used to working with sourdough. Have a play around and see what works for you. I hope this helps and keep me posted :)
@@miaowangwang2759 You need to calculate the flour and water in the pre-ferment and the main dough to get an accurate hydration. If I double the amount of water in the pre-ferment then the dough becomes much wetter, which means we have increased the overall dough hydration. If you only calculate the water to flour that you add to the main dough, then you are only calculating the the hydration of that specific part of the recipe. Hope that makes sense, nice question :)
Thank you! I used to have a baking stone that was made out of volcanic rock from Mt Etna, unfortunately it was broken when we moved house. I recently bought the one in this video to replace it, but to be honest I'm not overly happy with it. It was damaged when it was shipped and there are some issues with the overall finish. I'm still searching for the best one and when I have found it, I will make a video about it and let everyone know where to get it from. I hope this helps and sorry I couldn't be a bit more help right now (I wouldn't want to give you details as Im not 100% happy with this one)
Hey Paul, it's going to depend how much you substitute and how thirsty the flour is. You could sub 25% for the pre-ferment and probably not adjust the water for that stage. You'll definitely need to tweak the main dough a little, if I was you I'd play it by ear and take some notes while you do it. If you are pushing me... I'd sub a further 25% for the main dough and I'd increase the water to 250-260g, that's a guesstimate :) Make sense?
I haven't tried it with Rye, but I don't see why not. You'll definitely need to tweak the water a little though. If you use it in the pre-ferment, Im guessing it will get a bit lively, so make sure you have a big enough container. If you give it a go then please do let me know how you get on :)
That looks dynamite chef. I love how informative and clear your videos are! 🙌🏼😊
Something interesting happened. The original recipe worked marvellously. And it worked everytime. One day as I was cleaning out the poolish jar, I realised that I took so much time scrapping out the remnants of the poolish. Not a lot left of course but sufficient so that you had to scrape the walls. I decided to experiment and added 1/2 cup of water, shook it vigorously to dissolve the poolish remnant and added an equal mass of bread flour. I added 5 grams of sugar as well. And left it on the counter. It rose and I used 125 grams of it for the next day's bread. I repeated the process for a couple of months and I realised that my bread was becoming more sourdough-like and less like the original country loaf. It happened so gradually that I did not notice the change. It was only when a colleague gifted me with a professionally made sourdough loaf that I realised that my family had been eating a sourdough loaf over the past few months.
That's awesome! Sourdough is really just two dominant bacterial cultures and wild yeasts all in equilibrium - a poolish's flavour comes from growing those same bacteria, so besides the fact you kick-started the process with commercial yeast, you basically *do* have a sourdough starter!
Amazing indeed I did the same with my dark rye bread poolish remnant into sourdough starter. Now I started alternately feeding it with honey and date syrup.
Hello, may I ask when you use the renewed poolish for next day's bake, do you add more yeast to the dough?
Would this be better if it was allowed to sit overnight in the refrigerator than bake in the Or would that actually ruin the recipe
How long does the new sourdough poolish last? I just make the bread once a week - maybe twice
What a nice looking loaf Phillip. During my trip to California this last week we visited an Artisan bakery. Your loaf of bread stands out above anything this bakery had to offer. Well done my friend!
Cheers Blair, that's really nice of you, and greatly appreciated. Pleased you had a great trip!
I just bake 1 today and it turned out great with super soft, airy crumb and with crispy crust. Thanks a lots! The idea of using overnight sponge is really brilliant! No more yeasty flavours 👍
Really pleased you enjoyed it :)
I was so impressed watching this and your S.D.S video, so thank you for both. I would like to give this a try. No matter what I do, every loaf I've tried has failed. I think the flour knows I am scared of it - Ha! I am sensitive to regular wheat, so have been working with spelt and other ancient flours, but no luck so far. I am having surgery in the next few days, and isolating right now, but after that, who knows??? Greetings from Shropshire.
I tried it it came out great !
What a great idea for a home make bread..... We all can do it!
Can you please make a whole wheat version of this bread? Maybe like half whole wheat and half white flour kinda bread.. anyway so glad your channel was on my recommendation cause your video is very informative and straightforward! Love it!
Pleased you enjoyed the video. Ill do my best to get round to that :)
Hay there amazing content. Out of interest could you keep the scap fron the sponge and treat it like a starter
as a warning, this recipe is a skosh salty so i reduce the salt by 3 grams at least. and i do prefer my things more salty. other than that, absolutely delicious recipe.
Is it really 3 grams of yeast for the poolish? That sounds like a lot.
Your my bread Yoda bro. Idiot proof videos, nice and to the point. Bravo.
Cheers bud, appreciated :)
I can almost smell through the interwebz...
Why did my loaf collapse the minute I cut it - deflated like a balloon? Looked real good until that point. If anything it proofed to long?
Has anyone used whole wheat in the poolish?
Hi phillip...thanks for all clear info you give us. Can you please tell me where i can buy the exact model of cloche you use in this video? Thanks
It came free with my oven, its a "no brand" casserole / roasting pot. Sorry I dont have any more info
@@CulinaryExploration thanks for your reply...👌👌
I have a stoneware bread cloche. How can I use it for this bread
Is it really 3g of yeast for the poolish?? Sounds really high. Can anyone who’s made this confirm. Thanks.
I used that much yeast in my pre-ferment back then. It works; there's no doubt about that. But more recently, I've considerably dropped the amount of yeast I use. Adjusting the amount of yeast you use will speed up or slow down the fermentation time of your pre-ferment and dough and affect the taste. Why don't you experiment to see which percentage works best for you? You could start with 1% in the entire recipe and use a proportional amount in your pre-ferment. See how that affects the baking schedule and flavour. I hope this helps, Phil
Very nice my bread came out as the best bread I have made so far - but not as good as yours. Most recipes online use very little yeast in poolish - what effect does that have?
You can definitely use less yeast, It may take a little longer for the poolish to get going, but it's probably negligible. Try reducing the amount of yeast and experiment with what works best for you, oh and if you do, keep us posted :)
@@CulinaryExploration will do, there are so many variables to experiment with - Cheers.
Why does all the yeast go in the poolish, usually just a little yeast in the poolish and the rest of the yeast in the main dough? Thanks.
I used to split the yeast, some in the preferment and then some more in the main dough (my baguette video shows this). While I was researching this recipe I discovered that you don't need to add any to the main dough. You can actually add as little as 1g to the preferment, leave it to ferment properly, and then go on to make a great main dough which ferments / rises beautifully. There's nothing wrong with adding more yeast to the main dough if you want to. I have to say that I prefer the taste of the bread using this method where the yeast is only added to the preferment. Try it both ways and see what you think. Cheers for the question and I hope this has helped :)
@@CulinaryExploration thanks, I tried it as in the video (all yeast in the poolish), and the results were fantastic! I really enjoy your videos - clear, informative and to the point. Thanks again.
@@WhichOrThat Chuffed it all went well :)
bro why is ur kitchen 28c
You mix the poolish, flour, water and salt, let the dough rest for 30 mins, then you knead it, then you cover it again and let it proof for ??????? how long ???????
There is a full recipe...
no wonder I put on weight
HAHAHA, sorry about that :)
Believe the amount of yeast for the sponge should be 0.3g instead of 3g for a fermentation time of 12-18h at 71F/21C.
making the dough seemed easier, not the baking. Baking seemed fancy with all that stone and vessel above it. i will give it a try without those. hope it turns out good.
This is a great recipe to practice your sourdough techniques while you're building your starter. A poolish preferment gives a really wonder hazelnut flavor and smell.
I made this today and the result was amazing. It was my first attempt at making bread and I was very pleased with how it came out. I look forward to trying more of your recipes! Greetings from Brazil 😊
Awesome! Great to have you following along :)
I just made this for the first time today for Christmas Eve and it turned out perfect. 👌 Not only that but it's the first time ever I made homemade bread! 🤩 Thank you very much! I can't wait to make it again and try other kinds too...
That's fantastic, I'm really pleased! Have a great Christmas :)
You took the bread baking to the next level! Thanks for your videos which helped me to learn a lot and improve ☺️
How long can I keep the poolish in the fridge?
Love watching your videos! Clear explanations, easy to follow, Thank you Sir, I'm learning quite a bit from you!!!
Hi, is it possible to use dutch oven for baking this dough?
Yep, no problem!
So what do you do with the rest of the poolish?
So if you have extra preferment can you turn it into a started????
When I got up this morning, it'd only been 10h and the poolish had risen and died (was about 1cm above where it started, for a roughly 30% extra in volume, however all the sides were coated so it had risen and fallen), and smelt extremely strongly of alcohol. I don't get how you do an overnight one with so much yeast ?
3g of yeast in a poolish means it rises insanely quick - literally minutes, and at 1h in it's already tripled in size - 28c is HOT! I'm currently doing it at 20c, so I don't understand this at all.
I am new to bread making and your videos have been great. I made this bread last weekend it was great. A friend, however, suggested making the whole batch the night before, not just the poolish. It makes sense that would work but wanted your opinion. Could you mix all of the ingredients the night before and then start from there the next day?
Yes you can it works great. Bake with Jack has a video on the process.
I have tried it two times and the same issue occurred!
My dough was more moist than yours - at least comparing to the video -. I made sure to use the same exact measures and flour 13 protein, I even purchased an English bread flour, but I have got the same problem. Any advice?!
Is the "strong bread flour" a flour with more % full grain? Like a 1050type or what defines the "strong"? Only the protein?
I confused with your times. For the poolish and proofing time. My kitchen was cooler at 22-24 C and everything reached end point a lot faster than for you at 28c. Obviously it has worked for you. It it would have been over done for me at my kitchens temperature.
A couple of questions. Does it matter if the yeast is Instant or Active Dry ? And could you do a video with the visual stages of the poolish doing it’s thing. This would give me (and no doubt others) a better understanding of how it is progressing and working correctly so that we can adjust the time if it is going to fast or slow.
And a bigger question I can’t find an answer too. Every other poolish recipe I have viewed, uses just a fraction of yeast for that length of fermentation time. You use 3 grams which by comparison is quite a lot. Yes I am asking a lot but watching your videos has given me the drive to learn more. And make a decent bread.
UPDATE. the poolish is still rising outrageously fast. I’m talking an hour. So I have put it in the fridge till the morning. If anyone can help with info it would be appreciated. Last resort, dump this recipe and go with something else.
So if I want to use sourdough starter instead of the preferment, how much of it in grams would I use and how much more or less water would I use?
Thanks so much for this recipe! I really like this loaf! I fermented the main dough in the fridge overnight and let it get to room temperature the next day and it came out beautiful. Just wondering, if I wanted to make 2 or 3 of these loaves, is it as simple as doubling or tripling the recipe?
Hey Anthony, yes you can double or triple the recipe. Pleased you enjoyed it 👍
@@CulinaryExploration thanks very much!
Excellent Philippe J’adore vos vidéos et votre travail c’est top du top merci Philippe thank you Philippe😘 qu’est-ce qu’on peut faire avec le reste du levain
Thank you :) - The main recipe only uses 125 grams of pre-ferment but I suggest making 150 grams as some of it inevitably gets stuck in the container. You could just make the 125 grams for the recipe of you are confident you'll have enough lol. If you do have any left over you could make a quick pancake :)
Thank you Philippe Merci D’avoir répondu à ma question 😘
does anyone know if this can be baked in a loaf pan for sandwich bread?
cannot open the recipe link, could any one please attach it?
Hi Philip,
Found time to make the above recipe.
I about managed to make do with what I could borrow.
Seems like it turned out okay. One problem I had was the the supposed grease stuck to the bottom.
I still haven't cut it yet cos its still cooling down.. will keep you updated..
Keep me posted bud
My goto easy bread since this video came out.
Is it seriously 3 grams of yeast for the poolish? Sounds like a lot.
I made this bread on the weekend, it was my first attempt at making bread, the results were PHENOMENAL!! I cant believe that i baked it myself. Thank you for the recipe and I am loving your videos. Greetings from South Africa.
It's 28C in your kitchen, in Britain?
Wow!
No 😂 I live in Greece 👍
this turned out sooo good!!! (and was sooo easy to makee!!) :D
Awesome!
Took a break of sourdough and made this into 8 cute little crusty rolls. inside is moist, crust is thin and slightly chewy. Should i use the sponge at its peak same as SD starter? The sponge tripled in 6 hours and collapsed to double overnight. 18c
Hey Becky. I love this little recipe. You don't need to use the pre ferment at its peak. Depending on the temperature, I leave mine out overnight. The next morning it has risen, collapse and you can see the broken air bubbles on the surface. That's when I use it. Hope this helps :)
I don’t have a scale, how many cups for the 125 grams of poolish?
I'm going to give this a go in the next week or so, but I wondered whether it's OK to get the dough shaped and ready, stick it in the fridge overnight and then bake the next day? Thanks!
After the first 30 minute raise my dough is much more sticky than yours. Can this be a result of different flower? Can I Use some water on my hands to work it because it’s so sticky. Thanks for your videos!
Thank you for sharing this recipe. I got one question and this is much debated online. Should I add extra dry yeast to the recipe as well as the poolish? Many bakers us only 1 gram of yeast to the poolish, let it stay for 18 hours and then add 2 grams extra to the recipe as well as adding the poolish. What is your opinion on this? I have seen now in a couple of videos that you add 3 grams to the poolish and don't add extra yeast to the recipe. Thank you!
"Depends on the conditions of your kitchen"
The current heatwave: hahaha
You are an excellent instructor...I would love to make this bread , but have a question ..Can we leave the preferment or the final dough in the fridge for even longer to develop more flavour?
Yes, you can :)
@@CulinaryExploration thnx
Thanks a lot! I mad a great bread! Two questions plz, can I reduce salt by half, and can I make it 50% whole-wheat?
Bread is in the oven now! Looks like it’s gonna be a good one! Thank you
Awesome! Let me know how you get on :)
Hey, tried this recipe as close as I could to your instructions yesterday and got good oven spring and tasted good.
I Didn't manage to get an open crumb and was slightly more dense that I would like. Any ideas why this might be?
You had two loaves at the end and one was clearly proofed in a banner on without a liner. . Was it the same recipe? And if so how do I prepare the basket so the dough won’t stick?
Is it possible to add milk and butter to this bread for a softer crust ? And when should this be added?
Aha! You found it! I'll give it a try tomorrow. 😎❤️🍞
You'll be cracking out the butter again ;) - keep me posted
@@CulinaryExploration i used all the techniques you showed & the resultant bread was super. I deviated a bit & used AP white flour & 1/2 cup of whole wheat flour. My scale died so i used my judgement on the amounts of the ingredients. I used a Commercial Cookware anodized aluminum cover for the first 25 minutes of the bake & wouldn't change a thing except use some spray oil on the rim & contact area of the pot so it would release easier. I had to cut my loaf out. LOL
A friend had some & told me he thinks it might be my best rustic loaf to date.
Thanks for the tips & techniques!
I posted a short video of the results on my dog's channel. d
@@lupusdeum3894 Fantastic feedback, really appreciated and I'm glad you enjoyed the loaf! Ping me DM on IG so I can check out your channel :)
@@CulinaryExploration Tap that Alsatian's picture and you're there!
I'm enjoying two thick toasted slices of that lovely loaf slathered with Kerry Gold Pure Irish unsalted butter topped with Bonne Maman apricot preserves & a cuppa Tetley British Blend. Pure heaven & I'm taking extra large bites!
Thank you, my dear friend, for this recipe & the techniques. Lovely!😎❤️🐕🦺
@@lupusdeum3894 Ah..! I thought you meant IG. Just checked out the channel, proud my recipe made it on your channel! Nice looking loaf :)
Tip you you and others buy a shower cap from the dollar store to cover your bowls great bread by the way
How long does it bulk proof for before you shape it and put it in the basket for final proof?
🎉🎉🎉❤❤❤
Im new to your channel what pan lid do you use to put over the loaf on the stove in the oven?
Beautiful
Going to try soon. Thanks. Is it necessary to use a bread stone?
That looks delicious I'm definitely going to give this a try,I have tried your sourdough bread and it came out great thanks for sharing.👍
You're welcome, let me know how you go!
Hi, I have just subscribed, great thank you. Bread looks wonderful. However ..I need to make two at a time, and I could not fit 2 covers in my oven, can I not cover them?? What will happen to my loaves ….?? Thank yiu maggie
You don't need to cover them, Maggie. Make sure you create some steam in the oven for the first part of the bake.
Hi Philip, would my Challenger work for this? I’m guessing it would. Thank-you for the video! 🙋♀️
Hey K, of course, no problem! I use the challenger pan for this recipe too :)
What beautiful jars are you using? Love them
Made this like 3 times making it today too
I make all sorts of breads including sourdough but this one is definitely going in my repertoire..I left it overnight in the fridge,, and baked it in the morning.
Looks and tastes wonderful..
Looks good, but the big question: is do you really have 28degrees Celsius in your kitchen?
🥵 🥵 🥵
You can bet your bottom dollar, Summers coming in Greece... 28c is an easy manageable heat lol
So - why does your sourdough bread prove in the frigde, when this one doesn't ? amazin video btw.
You can do either. I don't follow the same routine every time I bake :)
Philip what is the name brand of flour your using? The highest protein I can find is 12.7%
Hi Ken, Im using Robin Hood AP @ 13.2% protein, but you can use a bread flour 12% and above. Just remember that you may need to tweak the water depending on the absorption rate of the flour
so good chef ......thank you you are number
Love this recipe! Making for the second time today!
🍞🍞🍞🍞🍞 can you use whole wheat flour mixed with caputo flour for this recipe?? Greetings from Denmark🍞🍞🍞🍞🍞
As long as the Caputo flour has a protein content of 12% and above you’ll be good. Just remember that when you add whole-wheat flour the dough won’t be quite as strong so may spread out a little before baking. You may not get the same amount of spring but it will be fine. The flavor the whole-wheat brings is excellent. Maybe start by substituting 20% if the strong white flour for whole-wheat. Let me know how you get on.
@@CulinaryExploration thanks this will be my first attemt to bake sourdoughbread and i will for sure tell you how it went kind regards from michael and thanks :)
You’re tops on my list. I plan on making this bread this week, even tho I do have a good starter.
It's well worth it Gemma, it's a lovely loaf, let me know how you get on :)
I have a feeling protein contents of the flower is key here. In my region there is no such thing as 13% flower. The strongest I can get is 11.2%, which is a Type65 style flower as used in France for bread. So I need to reduce the amount of water or increase the amount of flower to get the same consistency as you do with your 13% flower. But by how much... maybe an addition for your calculator?
Hey Marc, I don't know that the thirst of the flour is necessarily tied to the protein content. I'm keen on experimenting with each flour to see what hydration works best.
@@CulinaryExploration Ok, yes makes sense. So for sure my flower is less thirsty as yours, so I will retry with a bit more flower. I did an attempt with my new and proud sour dough starter. Being new to this one problem is to determine when the risen starter is at its best to be used for the dough. The taste and smell of the bread was great, although it looked more like a flattened sphere as your amazing round oven spring result.
Thanks for share lovely bread
Q: can we leave last proofing in the fridge for 12h ?
I did and it was absolutely fine
Thanks!
Thank you so much June!
I made this exactly as you did even with your times as I wanted to know what I was looking at. I only have a 7 qt dutch oven so I used that overturned as the lid. I think next time I would just bake it in the dutch oven because it is awkward as a lid. And I might bake just slightly less than 30 min on the uncovered time. Flavor is awesome. I make bread frequently, and have made a pizza made with poolish. First time for bread though. Thanks for your video.
Awesome Marian :)
Another great bake Philip, so looking forward to doing this and as usual I will let you know how it goes.
I just wish my kitchen was anywhere near as warm as yours, a
Apart from the fact my kitchen is currently a building site with no roof, the temperature is a chilly 11c. Do you take in lodgers? 🤣
Cheers John! I'm dreading the summer months... the rest of the apartment has AC but my kitchen is a sweat box, I promise. Hope the build is going well matey, bet you can't wait for that new space :)
Hullo, beginner beginner bread baker here so I don't have a bread stone nor a cloche cover - would it work without? Any help appreciated.
Hi there. Check out my no knead sourdough bread video. Ive linked it below. I show two different ways to bake. you will find a solution here :) ua-cam.com/video/4r8irdLuUtc/v-deo.html
@@CulinaryExploration thanks 👍
I don't have cloche 😢
Check out the end of my no knead video here. I bake a loaf without a cloche :) ua-cam.com/video/4r8irdLuUtc/v-deo.html
@@CulinaryExploration thanks 😍
Would this dough fit into a 10 inch oval size banneton?
Yep :)
Question: other recipes call for gentle stretch and folds that happen inside the bowl during bulk. You take it out of the bowl and bench knead. Are there any differences on which to chose? I'm a little confused (beginner here btw). Thanks a lot!
It's completely up to you, experiment and see what works best for you. When I'm working the dough it's mainly to make sure the ingredients are well mixed, not to build up strength. I find that the using a strong flour with a high protein content combined with the proofing time is enough to build a strong dough. Others have great success with S&F's. I hope this helps
Without a stone or baking steel, can I invert a baking tray to do the job.?Kudos on you great presentation.
Cheers! Yes you can. Inverting the baking tray will protect the top of the loaf from the heat coming from the top element. If you add some water or ice to a small preheated container in the bottom of the oven, then the tray will also trap some steam and keep the area above the loaf moist, allowing it to open up more during the beginning of the bake. It's not the best method at trapping steam but I use it when my loaf is large and I can't cover it. I hope this helps.
@@CulinaryExploration thankyou so much for your reply. In a matter of only 6 weeks of baking, this has become my obsession. 🌺🌺🇮🇱
Hi is this recipe will work with convection oven
Thank you alot for the effort explaining to us .
For sure, I just prefer to set mine to bake mode, but it's no problem to use convection :)
@@CulinaryExploration thanks alot
Amazing! I definitely need to try this. Baking bread makes me happy.
It's good for the soul :)
Really loved this one and a bunch of other videos you've uploaded. Once I try this technique I'll leave here a comment. Cheers!
Thanks Filipe, really appreciate the feedback on the vids, and do keep me posted about the bake!
As someone who doesn't have a bread stone, but has a pizza steel, would you advise for using this as a replacement or would I be better of using a regular baking sheet upside down?
Seems like a great recipe and I want to give a go!
I'd definitely go with the steel. I use my steel to bake bread on and it works fine. My only advice would be to check the underneath of the loaf once it's baked. The steel tends to kick out more heat than the stones and the bottom of loaf may go a bit dark. If it does reduce the heat a little on the next bake. It's just a case of tweaking. If you are already baking bread on your steel then go with your own temps and times, I'm sure you'll nail it.
Most commercial bakers use steel in their ovens. The vast majority of them don't use stone. Steel works just fine.
Nicely done as usual.
Would you add 3g honey to boost the yeast then the boolish?
Cheers for the feedback :) - If I was going to add any honey then it would be when I build the main dough. The pre ferment or polish doesn't need anything like honey or sugar in my opinion. But that doesn't mean it won't work for you, give it a go and let me know what you think :)
Hi Philip, I've seen recipes with higher hydration %. Any particular reason why you went with 65% and not higher? Does it make any difference? Cheers
Hey Alex. There is no right and wrong, sometimes a lower hydration is a bit easier for people getting used to working with sourdough. Have a play around and see what works for you. I hope this helps and keep me posted :)
Is this 65% hydration? I thought you only count the ration of water to dry flour. The sponge doesn’t count towards hydration?
@@miaowangwang2759 You need to calculate the flour and water in the pre-ferment and the main dough to get an accurate hydration.
If I double the amount of water in the pre-ferment then the dough becomes much wetter, which means we have increased the overall dough hydration.
If you only calculate the water to flour that you add to the main dough, then you are only calculating the the hydration of that specific part of the recipe.
Hope that makes sense, nice question :)
so good chef..... thank you chef you are number 1
My pleasure 😊
Dear Philip:firstly your bread is gorgeous as usual,and I want to ask you;What kind of material that stone in the oven ?
Thank you! I used to have a baking stone that was made out of volcanic rock from Mt Etna, unfortunately it was broken when we moved house. I recently bought the one in this video to replace it, but to be honest I'm not overly happy with it. It was damaged when it was shipped and there are some issues with the overall finish. I'm still searching for the best one and when I have found it, I will make a video about it and let everyone know where to get it from. I hope this helps and sorry I couldn't be a bit more help right now (I wouldn't want to give you details as Im not 100% happy with this one)
@@CulinaryExploration you're really tactful Philip,I thank you,I stay tuned,and look forward to seeing your next video💞
@@thelastromance488 No worries, I'll be back with a new one soon! Cheers for the comment and once I've sourced a good stone I'll let you know :)
Well I know what I'm doing tomorrow! Do you know how much to adjust the water content if I wanted to add some wholemeal flour in?
Hey Paul, it's going to depend how much you substitute and how thirsty the flour is. You could sub 25% for the pre-ferment and probably not adjust the water for that stage. You'll definitely need to tweak the main dough a little, if I was you I'd play it by ear and take some notes while you do it.
If you are pushing me... I'd sub a further 25% for the main dough and I'd increase the water to 250-260g, that's a guesstimate :)
Make sense?
@@CulinaryExploration That makes perfect sense! My wife isn't a fan of white bread so a mix would suit her fine. Thanks man!
@@Rexyspride No worries, it will work really well with some WW, try the 25% sub. Let me know what you (and your wife!) think :)
Will be baking this tomorrow! Looks FABULOUS!✨✨
Let me know what you think! 👍
Can I use full rye flour for this recipe?
I haven't tried it with Rye, but I don't see why not. You'll definitely need to tweak the water a little though. If you use it in the pre-ferment, Im guessing it will get a bit lively, so make sure you have a big enough container. If you give it a go then please do let me know how you get on :)