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#withmicheleincucina #pizzadough #poolish Today we will integrate last week's video by updating it. An easy recipe for everyone. BREAD WITH POOLISH. Why EASY? The creation of Poolish does not require any special attention. The evaluation of Poolish and understanding when it is ready does not require any particular difficulty. Easy dough to make. Easy dough management. A recipe that gives you amazing bread in a day. Last week we went into the POOLISH theme in depth. If you haven't done so, watch the video here: • POOLISH - What it is and how to make it. Doses for the recipe: 400g of flour, 300g of water, 10g of salt, 1g of fresh brewer's yeast. I scaled the percentages of Poolish from the doses and, after having prepared it, I added it to a mass made up of water, flour and salt; left to mature the night before. Combine the dough and poolish and leave to knead for 10/15 minutes. Close the dough and put it in a bowl for 4/5 hours. Then turn it over onto a floured surface and shape it (I made a loaf but you can also make a loaf). Wait 10 minutes, sprinkle the dough and basket with semolina and put everything in the basket for another 5 hours or so. Finally turn it over onto the peel, cut and bake. AND ENJOY YOUR APPETITE. == ...