"There will be times when we crave for some homemade bread but don’t have a ready starter. Or maybe we just want a quickie loaf that can be baked on the same day. And a straight dough with instant yeast is just too mainstream.
Then maybe poolish is the answer!
Poolish is a wet sponge that is made using equal amounts of flour and water and a small amount of instant yeast. The advantage of using poolish over a straight-dough method is an improved texture and flavour. For this recipe, you can also adjust the amount of yeast if you wish to ferment the poolish for a longer or shorter period of time."
Quick Poolish Loaf Bread
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A Note from Feedfeed
This recipe walks you through the art of bread-making, guiding your hands through each step: from mixing and kneading to shaping the dough into the perfect sandwich loaf. The bread's journey continues with a leisurely proofing, allowing it to rise to perfection before being enveloped in the warmth of the oven.
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- Recipe Card
Prep time 1hr 45mins (24 hour resting time)
Cook time 33mins
Serves or Makes: 1 loaf
Recipe Card
Poolish
ingredients
- 1/2 cup (120 grams) bread flour
- 1/4 cup (60 grams) water
- 1/4 teaspoon instant yeast
Main Dough
ingredients
- All of the poolish
- 2 1/4 cups (280 grams) bread flour
- 1/2 cup milk (or water)
- 1 tablespoon milk powder (optional)
- 1 large egg
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 3 tablespoons butter
Method
Step 1
Prepare the poolish and let it sit at room temperature for 1 hour. Store the poolish in the fridge overnight.
Step 2
The next morning, mix all the dough ingredients except butter until it is strong and fairly elastic.
Step 3
Cut the butter into small cubes and add to the dough gradually, knead until window-pane.
Step 4
Divide the dough into 3 portions and roll it into balls. Rest for 15 minutes. Shape the dough into a sandwich loaf and place it in a loaf tin.
Step 5
Proof until the dough reaches ~80-90% of tin height. Put on the tin lid (optional).
Step 6
Bake at 375°F for about 33 minutes.
Step 7
Let the bread cool for at least 30 minutes before slicing.