Poolish Recipes
CLASSIC FRENCH BOULE RECIPE WITH POOLISH
Steps:
- In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
- In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
- Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
- Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes. Cover and let rest for 20 minutes.
- Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
- Cover and let rest for 2 more hours or until it has tripled in size.
- Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball. Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.
- Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
- Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
- 1Set on a cooling rack for 30 minutes.
- 1Slice and serve.
Nutrition Facts : Calories 169 kcal, Carbohydrate 35 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 390 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
EASY POOLISH PIZZA DOUGH
This Neapolitan style poolish pizza dough is super easy to make.
Provided by Tom Rothwell
Categories Main
Time P1D
Yield 4
Number Of Ingredients 4
Steps:
- Make the poolish - mix 300g water and 300g flour with 0.6g dried yeast in a large mixing bowl.
- Cover (with cling film or plastic bag) and leave to prove for around 10 hours at room temperature (or until the poolish is really frothy with lots of bubbles).
- Mix 70g water, 330g flour, and 14g salt into poolish to form large pizza dough.
- Cover and leave to rest for around 1 hour.
- Knead dough for 5-10 minutes (or until dough is stretchy and smooth).
- Cover and leave to rest for around 1 hour.
- Divide and shape dough into 4 equal dough balls.
- Cover and leave dough to prove for around 8-10 hours (or until doubled in size with small bubbles).
- Shape and cook your excellent poolish pizza dough!
Nutrition Facts : Calories 600 calories, Fat 20 grams fat
14 MOST POPULAR POLISH DESSERT COLLECTION
Looking for easy-to-make Polish desserts? From cake to cookies to crepes, these traditional Polish dessert recipes couldn't be better.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 14
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Polish treat in 30 minutes or less!
Nutrition Facts :
POOLISH
Steps:
- Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
- Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter.
- Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
- If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring to cool room temperature before using.
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- Combine the water, honey and fresh yeast and stir. Pour into flour and stir until homogeneous. Cover with cling film and leave to rest at room temperature overnight (8-12 hours). Have a bowl large enough for the mixture to double in size. If using instant yeast, mix the yeast with the flour and stir in water and honey mixture.
- Combine the water and flour and pour in the mature poolish, which should have a light spongy and bubbly texture. Stir with a wooden spoon or a spatula to combine. When the dough is starting to come together, add the salt and flip onto a lightly floured surface. Knead the dough until uniform, it sould feel elastic but not sticky. Add 2 tbsp olive oil if you wish. Place dough back into the bowl, cover with cling film and let rise for a minimum of 3 hours. Have a bowl large enough for the dough to double in size.
- To make the pre-ferment combine 200 g flour, 200 ml water and 60 g active sourdough starter. Cover with cling film and let rest for 8-12 hours.The following day, combine 500 g flour, 180 g water and the mature sourdough pre-ferment. Add 20 g salt only when the dough is starting to come together. Knead until firm and not sticky and put back into the bowl, covered. Let rise until doubled in size, for a minimum of 4 hours at room temperature.
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- Polish Babka. Let’s start things off with the Polish babka: a type of sweet bread served at Easter. What makes it extra special is the dried fruit, rum syrup, and icing.
- Polish Potato Soup. Kartoflanka is a rich and hearty soup loaded with potatoes, meat, and other veggies. It’s the perfect way to warm up on a cold, winter night.
- Polish Carrot Salad. Polish carrot salad is a medley of grated carrots, apples, and raisins coated in a dressing made with lemon juice, sunflower oil, sugar, and salt.
- Polish Gingerbread Loaf. Pernik is the Poles’ version of the gingerbread loaf, and it’s amazing. Sweet, dense, and buttery cake is infused with candied ginger.
- Polish Crepes. Polish crepes are thin, crepe-like pancakes that can be stuffed with either sweet or savory fillings. You then roll them and bake or pan-fry.
- Polish Apple Pie. Polish apple pie, or szarlotka, is similar to ours, but the crust and filling aren’t as sweet. It’s also typically loaded with almonds and raisins.
- Blueberry Pierogi. We’re more used to savory, meat-filled pierogi, but did you know that you can also stuff them with a sweet filling? This sweet and fruity pierogi is a must-try!
- Polish Potato Pancakes. Poles often use potatoes in their dishes, and these pancakes are a perfect example. Called placki kartoflane, these potato pancakes are loaded with carrots, zucchini, and other veggies, and flavored with garlic and onion.
- Polish Plum Dumplings. Knedle ze sliwkami are potato-based dumplings stuffed with plums. Topped with a dollop of whipped cream and dusted with cinnamon, it’s a sweet and light dessert sure to please your palate.
- Polish Plum Cake. Polish plum cake, or placek z sliwkami, is a plum-filled dessert. The plums are sweet and slightly tart, which gives the cake a wonderful balance of flavors.
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- Begin With Equal Parts Flour and Water (by Weight) If you are going to do any kind of bread baking you should go ahead and spend $13 on a kitchen scale.
- Add a Pinch of Yeast... Add a pinch of yeast. Mix the poolish with a spoon. It will be sticky to the touch. Cover with a cloth or plastic wrap and set aside until it doubles in size and has lots of small bubbles on top, approx 6-12 hours depending on the amount of yeast and temperature of water you used.
- After 6-12 Hours the Poolish Is Ready to Use. The poolish will double in size and have lots of air bubbles in it. Now your poolish is ready to use!
- Now You Need to Do a Tiny Bit of Math. To complete your bread recipe you need to do a little arithmetic. For example the original no-knead bread recipe is
- Blend the Ingredients in the Wet Dough. This step is what gives the "no knead" recipe its name.The long bulk rise (12-18 hours) in the next step allows for gluten formation, which omits the need for extensive needing when you mix the ingredients.
- The Bulk Rise: Slower Is Better. This step is called the bulk rise. Cover the mixing bowl with plastic wrap or a clean cloth and leave it to rest in a cool location that is not exposed to drafts or extensive sunlight.
- Shaping and Proof. Remove the dough from the refrigerator and shape into a ball through by folding the dough into itself, forming a ball and building the surface tension at the surface of the dough.
- Bake and Enjoy! Remove the dutch oven from pre-heating when you are ready to bake. Remove the lid and carefully transfer the dough to the hot dutch oven.
- Care and Feeding for the Starter. This is what my starter looks like after 24 hours in the refrigerator. You see that some bubbles have formed. I will store it for up to a week in the refrigerator and I remove it 2-4 hours before using it for my next loaf.
- Variations on the No-knead Bread. Over time I have developed my own recipe that I prefer for no-knead bread, primarily by adjusting the mix of flours for the optimal texture.
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- Kolaczki. Polish foldovers, or kołaczki, are another favorite Polish dessert that takes time to make, so they usually make an appearance on special occasions, especially at Christmas time.
- Polish Paczki (Doughnuts) Pączki, also known as Polish doughnuts or Bismarcks, are always served on Fat Tuesday as a splurge food before the fast days of Lent begin.
- Szarlotka (Apple Tart) Apple tart, or szarlotka, is the Polish version of American apple pie, except the crust is sweeter. Szarlotka, apple cake, and sernik (cheesecake) are the most frequently served sweets in Polish homes.
- Sernik (Cheesecake) Originally made with a pastry crust, in modern Poland, the cheesecake crust can be made out of cookie crumbs, Graham cracker crumbs, or be skipped in favor of making it without any crust.
- Placek z Kruszonka (Coffee Cake) This cake can be made with or without raisins and is only slightly sweet. A crumbly sugar-butter topping adds texture and makes it the perfect treat for a midday snack with a strong cup of coffee.
- Kremowka Papieska (Papal Cream) This Polish cream cake was renamed papal cream cake or kremówka papieska when it was learned Pope John Paul II loved it since his childhood days.
- Karpatka (Carpathian Mountain Cream Cake) This recipe is a peasant version of the more refined kremówka, which is made with puff pastry. Karpatka is made with pâte à choux, the same type of dough used to make cream puffs and éclairs.
- Mazurek Krolewski (Royal Mazurka) Polish mazurkas, or mazureks, are flat pastries. They come in all shapes and sizes, with tons of fillings, but what they have in common is short height.
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