Bread on “poolish”

bread poolish 52
This technique is quite long but it worth it, your bread will be airy and light.

SERVES: serveserve
PREPARATION:24h for the “poolish” technique + 10 minutes + 1h 40 in the bread maker
COOK:15/20 minutes at 250°C

What do you need ?
For the “poolish”:

  • 59g  of plain flour
  • 29 g of whole wheat flour
  • 1 pinch of dried yeast
  • 88 ml of water

For the bread:

  • 100 ml of water
  • 150 g of plain flour
  • 60 g of Kamut flour
  • 1 teaspoon of salt
  • 1/2 teaspoon of dried yeast

How to make Kamut bread on “poolish”?

  • Mix all the ingredient for the “poolish” all together and leave it cover for 1 day
  • Then, in a your bread maker, put the water with the salt
  • Add the plain four, Kamut flour
  • Add the dried yeast
  • And add on the top the “poolish”
  • Let the bread maker does it job with the dough programme for 1,5 hours
  • Then put the dough in a long mould
  • And let the dough rise for 30 minutes in a warm environment
  • In the same time, pre heat the oven at 250°C for 15 minutes
  • Then put the bread to the oven for 15 minutes (still at 250°C)

! Be careful:  you need to keep an eye on the bread in order to avoid it to burn

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