Tag: Poolish

Herbed Focaccia With Poolish

One of our holiday traditions is attending a pot luck / lasagna party hosted by a good friend of ours. I’ll typically make some sort of bread. (Search the bottom of the webpage for “epi”, “focaccia” or “fougasse” for some examples.) This year it was a festive herbed focaccia created using a room-temperature overnight poolish as the base:

One day ahead I started the poolish: 800 grams of bread flour. 800 grams cool water. A few grains of Instant (not fast-acting) Dry Yeast, about 1/16 teaspoon. Mix thoroughly, cover tightly, and let sit on the counter overnight.

The next steps need to start at least 6-8 hours before consumption. Most of it is hands-off, but all up it comes out to over four hours of preparation + cooling.

In the bowl of a stand mixer combine 200 grams of bread flour, 2 teaspoons of Instant Dry Yeast, 30 grams olive oil, 20 grams kosher salt. Mix that briefly then add the poolish and mix on low speed for 8 minutes. Cover.

The total baker’s percentage formula comes out to 1000g flour, 800 grams water (80% hydration), 30 grams olive oil (3% of the flour weight), 20 grams kosher salt (2% of the flour weight), yeast.

Bulk rise until doubled in volume – this will take 1 – 2+ hours depending upon the temperature of the house.

Once doubled transfer the dough to a parchment-lined-and-oiled 18 x 13 sheet tray.

Lightly coat the top of the dough with olive oil.

Using your fingers, poke the dough all over down to the base.

Sprinkle on fresh herbs of your choice. I used rosemary and thyme from our raised garden beds. Which were buried under snow, so that took a couple of extra minutes to pick through for good stuff.

Cover the dough and start the oven preheating to 450F.

Let rise one hour. Sprinkle the dough with flakey (Maldon’s) salt.

Bake for 25-35 minutes or until the internal temperature is at least 200F and the bread is pleasantly browned.

Another cell phone pic taken at the event. I cut it into squares to make self-serving easy.

Notes:

I accidently let the bulk rise much more than double. Between that and the starter poolish the dough was extremely loose and extensible. I sort of had to wrestle it into shape using a generous amount of oil to keep it from sticking to everything. Given a more correct rise time the dough should have been much more manageable.

I liked the festive appearance and the focaccia got nice feedback. I can see making this one again, though I think I may use a biga next time with the idea that it may make the dough more manageable in the shaping stage.

Bonus No Knead pic:

Hearth Breads

-A.J.

161130-done-closeup

I’ve been meaning to try out the combination of banneton + baking stone when making a “hearth” bread. Hamelman recommends a 73% hydration dough for his Ciabatta, but I knew if I went that high the odds of “disaster” would be pretty high too. I settled on a more moderate 65% hydration for this first pass, something along the lines of a French Bread, though it’s really a “65% hydration boule” (ball).

The recipe involves light mixing followed by three folds at one hour intervals, then a two hour rise in a banneton.

The first picture was taken right after the light mixing:

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Notice how the dough is somewhat shaggy. It’s fairly sticky too. Over the next few hours it’s going to shape up.

Here it is after fold number one:

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The “folding process” involves taking one edge of the dough, stretching it out, then folding it back on the mass. Then the stretch is done to the opposite side — repeat until all four sides have been stretched and folded back onto the mass. If you look closely you can see the last fold sitting on top with a slight seam running left to right.

Here it is after fold number two:

161130-fold2

Not much evidence of the seams this time. The dough has gained a lot of structure, and it’s not nearly as sticky as it was — now it’s just sort of tacky.

An hour later was the third fold, and the dough placed placed into a well-floured banneton:

161130-banneton

I should mention because it isn’t pictured:  During every rise the bowl/banneton was covered with plastic wrap.

The dough was allowed to rise for two hours. An hour prior to baking the stone was placed in the oven and the oven was preheated to 460F.

The dough ready to be flipped onto the pizza peel:

161130-risen

And out of the oven (I baked one at a time):

161130-done

The appearance is due to the floured rings of the banneton, combined with slashing the dough prior to baking. It looks involved, but it’s really pretty simple.

Overall the structure was a little tighter than I would have preferred — the “right” answer to that is probably more steam and higher hydration. The first dough stuck to the pizza peel, which was the “disaster” I was trying to avoid, and it’s why I used a moderate hydration in the first place. (And it degassed the dough somewhat, which is not what I wanted.) I used ample flour for the second dough and that one released fine.

There’s definitely a “wow” factor with this approach. I’m sure I’ll do it at least once again during the holidays.

—–

The recipe is based around Hamelman’s “Ciabatta with Poolish” (Bread:  A Baker’s Book of Techniques and Recipes)

The day before — make the Poolish  (120g bread flour, 120g water, a few grains of yeast. I added 2% salt to the Poolish, which is not classically correct — I wanted the Poolish to not go totally crazy and overproof.)

Baking day:

  1.  Combine the Poolish with 280g bread flour, 140g water, 1/2 tsp yeast (up to 1 tsp might work better next time), 6g kosher salt. Total recipe is 400g bread flour, 260g water (65%), yeast, 8g salt (2%)
  2.  Mix for 3 minutes on low speed, then 3 minutes on 2nd speed.
  3.  Fold the dough, move to a lightly oiled bowl cover with plastic wrap and let rise 1 hour.
  4.  Fold the dough. Cover and let rise another hour.
  5.  Fold the dough. Cover and let rise a third hour.
  6.  Fold the dough, place into a well-floured banneton or bowl. Cover and let rise two hours until doubled. With one hour to go preheat the oven and stone to 460F.
  7.  Gently dump the dough onto a pizza peel. Slash the dough.
  8.  [Late Edit:  SeattleAuthor brought it to my attention that I left out a step in the directions — Steam The Oven.]  Bake for 40 minutes. Remove to a cooling rack and let cool.

Again, it looks like a lot of steps, but it’s really pretty easy. Just set the timer and forget it for a while.