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Oh noes! Is your bread missing? Well, somebody might have stolen it - as this is definitely the most delicious sandwich bread that you can make. Good news - you can easily bake another one by following this no-knead step by step recipe with all the important details. Furthermore by mastering how to use a poolish you can enhance every subsequent bread or pizza that you are making.
Ingredients for the dough:
- 400 grams of flour
- 280 grams of water (70%)
- 8 grams of salt (2%)
Ingredients for the poolish:
- 40 grams of flour
- 40 grams of water
- 1 gram of dry yeast or 4 grams of fresh yeast
Instructions:
1. Prepare the poolish (40 grams of flour, 40 grams of water, 1 gram of dry yeast or fresh yeast)
2. Set up the dough for the autolyse
3. In the morning mix all the ingredients. Add the salt.
4. Extract a small dough sample
5. Wait until the dough sample doubled in size
6. Shape the bread
7. Proof the bread until the finger poke test passes
8. Freeze the dough for 30 minutes
9. Place the dough in a preheated oven at 230°C until the core temperature reaches 95°C. Make sure to add a lot of steam to your oven. This will roughly take 30-50 minutes depending on your oven.
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog...
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax...
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe...
Mulino Padano 15% protein: thbrco.io/muli...
Strong whole wheat flour: thbrco.io/whol...
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/bann...
Cooling rack: thbrco.io/cool...
Digital kitchen scale: thbrco.io/kitc...
Dough scraper: thbrco.io/doug...
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutc...
Dutch oven round (Lodge): thbrco.io/dutc...
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutc...
Infrared thermometer: thbrco.io/infa...
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf...
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf...
No stick spray (vegetable based): thbrco.io/non-...
Oven gloves: thbrco.io/oven...
pH meter to check acidity: thbrco.io/ph-m...
Weck starter jars: thbrco.io/weck...
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/deba...
Debaked ep. 2 - Journey to a flour mill: thbrco.io/deba...
Discard starter bread: thbrco.io/disc...
Fermentation time table: thbrco.io/ferm...
Make a sourdough starter: thbrco.io/make...
Make your starter more active: thbrco.io/more...
Recommend sourdough bread recipe: thbrco.io/sour...
Chapters:
0:00 Intro
1:10 The full process
2:35 How to make a Poolish
4:16 Making the sandwich bread dough
6:19 The dough the next morning
7:02 Mixing salt and poolish
8:12 Extracting fermentation sample
9:50 Dough is ready to be shaped
10:17 Preshaping the dough
11:42 Preparing the loaf pan
12:19 Shaping the dough
15:18 Proofing the dough
16:43 How to bake a sandwich bread
19:43 The final result