Yes it was far too hot this summer. These were just flour, water, yeast and salt... no poolish. Really quick and easy to make from 07:00 and ready for lunch at 12:00.
November 10, 2026 at 2:51 PM
Yes it was far too hot this summer. These were just flour, water, yeast and salt... no poolish. Really quick and easy to make from 07:00 and ready for lunch at 12:00.
Yesterday I was talking to my sister about yeasted pumpkin bread and I wondered something:
You know how so much carrot and zucchini and pumpkin bread is quickbread, basically cake, using baking powder and eggs for structure?
You'd think adding a biga or poolish for yeasted flavor would be common
You know how so much carrot and zucchini and pumpkin bread is quickbread, basically cake, using baking powder and eggs for structure?
You'd think adding a biga or poolish for yeasted flavor would be common
November 7, 2026 at 4:24 PM
Yesterday I was talking to my sister about yeasted pumpkin bread and I wondered something:
You know how so much carrot and zucchini and pumpkin bread is quickbread, basically cake, using baking powder and eggs for structure?
You'd think adding a biga or poolish for yeasted flavor would be common
You know how so much carrot and zucchini and pumpkin bread is quickbread, basically cake, using baking powder and eggs for structure?
You'd think adding a biga or poolish for yeasted flavor would be common
Tomorrow's baking plan: Cinnamon rolls and round two of the poolish-based bread recipe. The bread is getting the 30g whole wheat flour swap.
I meant to get the poolish started at 10PM for a 10AM start but got distracted with Stardew Valley.
And, yes, that's a lot of baking for one day. 😹
I meant to get the poolish started at 10PM for a 10AM start but got distracted with Stardew Valley.
And, yes, that's a lot of baking for one day. 😹
November 8, 2026 at 4:43 AM
Tomorrow's baking plan: Cinnamon rolls and round two of the poolish-based bread recipe. The bread is getting the 30g whole wheat flour swap.
I meant to get the poolish started at 10PM for a 10AM start but got distracted with Stardew Valley.
And, yes, that's a lot of baking for one day. 😹
I meant to get the poolish started at 10PM for a 10AM start but got distracted with Stardew Valley.
And, yes, that's a lot of baking for one day. 😹
The poolish based bread recipe I’m working on is a bit ambiguous about the times. I’m giving it a specific “1 hour 50” bulk ferment this time. Two changes is bad troubleshooting but I’m pretty sure the 30g whole wheat swap didn’t do much for this recipe.
November 8, 2026 at 7:25 PM
The poolish based bread recipe I’m working on is a bit ambiguous about the times. I’m giving it a specific “1 hour 50” bulk ferment this time. Two changes is bad troubleshooting but I’m pretty sure the 30g whole wheat swap didn’t do much for this recipe.
Made bread again. Forkish's poolish from Flour Water Salt Yeast. Will do again. #FoodThreads
November 2, 2026 at 11:56 PM
Made bread again. Forkish's poolish from Flour Water Salt Yeast. Will do again. #FoodThreads
Poolish für Pizza. Sauerteig für Brot. Es ist halt Sonntag und ich bin alt.
November 1, 2026 at 7:13 AM
Poolish für Pizza. Sauerteig für Brot. Es ist halt Sonntag und ich bin alt.
לא נקיונות, poolish של פיצה
October 31, 2026 at 7:43 AM
לא נקיונות, poolish של פיצה
dont be foolish bake with poolish 🙂↕️
October 30, 2026 at 10:55 PM
dont be foolish bake with poolish 🙂↕️
Ein Hallo in die Runde
💚🍀💚🧡 #Followerparty
Graham-Toast
mit Haferflocken und Leinsaat
Noch einmal, Rezept im ALT.
Wer Fragen dazu hat...
🦔 aktuell wieder vier.
Zwei Junge, zwei Alte; einer dominant.
An Futter geht zum Glück gerade gut was weg, meine Frau sitzt draußen und hilft den Jungen.
💚🍀💚🧡 #Followerparty
Graham-Toast
mit Haferflocken und Leinsaat
Noch einmal, Rezept im ALT.
Wer Fragen dazu hat...
🦔 aktuell wieder vier.
Zwei Junge, zwei Alte; einer dominant.
An Futter geht zum Glück gerade gut was weg, meine Frau sitzt draußen und hilft den Jungen.
October 28, 2026 at 7:51 PM
Ein Hallo in die Runde
💚🍀💚🧡 #Followerparty
Graham-Toast
mit Haferflocken und Leinsaat
Noch einmal, Rezept im ALT.
Wer Fragen dazu hat...
🦔 aktuell wieder vier.
Zwei Junge, zwei Alte; einer dominant.
An Futter geht zum Glück gerade gut was weg, meine Frau sitzt draußen und hilft den Jungen.
💚🍀💚🧡 #Followerparty
Graham-Toast
mit Haferflocken und Leinsaat
Noch einmal, Rezept im ALT.
Wer Fragen dazu hat...
🦔 aktuell wieder vier.
Zwei Junge, zwei Alte; einer dominant.
An Futter geht zum Glück gerade gut was weg, meine Frau sitzt draußen und hilft den Jungen.
Today is attempt 2 on the poolish bread. The poolish seemed a little lethargic. Also I over baked it because of reasons.
Depending on how this goes, next iteration will either have less salt or have 30g of bread flour replaced by whole wheat flour.
Depending on how this goes, next iteration will either have less salt or have 30g of bread flour replaced by whole wheat flour.
October 27, 2026 at 8:35 PM
Today is attempt 2 on the poolish bread. The poolish seemed a little lethargic. Also I over baked it because of reasons.
Depending on how this goes, next iteration will either have less salt or have 30g of bread flour replaced by whole wheat flour.
Depending on how this goes, next iteration will either have less salt or have 30g of bread flour replaced by whole wheat flour.
#Pizza from a 12 hours #Poolish with 50% of the flour, 12 hours bulk fermentation and 10 hours cold fermentation after shaping. Using #BreadFlour at 70% hydration w/ 0.5% active dry yeast. Baked on a Lodge cast iron pizza steel @ 260 °C/500 °F for 12 min.
#HomeBaking #PizzaNight #PizzaAlTonno
#HomeBaking #PizzaNight #PizzaAlTonno
October 29, 2026 at 5:00 AM
#Pizza from a 12 hours #Poolish with 50% of the flour, 12 hours bulk fermentation and 10 hours cold fermentation after shaping. Using #BreadFlour at 70% hydration w/ 0.5% active dry yeast. Baked on a Lodge cast iron pizza steel @ 260 °C/500 °F for 12 min.
#HomeBaking #PizzaNight #PizzaAlTonno
#HomeBaking #PizzaNight #PizzaAlTonno
I put the work in preshaping but my oven steel is too short lol
72%, poolish
3:1 KA bread:sir Lancelot
72%, poolish
3:1 KA bread:sir Lancelot
October 25, 2026 at 5:15 PM
I put the work in preshaping but my oven steel is too short lol
72%, poolish
3:1 KA bread:sir Lancelot
72%, poolish
3:1 KA bread:sir Lancelot
*Also put honey in the poolish
October 24, 2026 at 2:42 PM
*Also put honey in the poolish
(Part 1) Start by making poolish, equal parts Caputo blue flour and warm water, with active yeast.
48-72 hours later, add the poolish to a mixing bowl, Add some warm water and active yeast and some more Caputo blue flour, and mix in a standing mixer. Add some salt and olive oil while mixing.
48-72 hours later, add the poolish to a mixing bowl, Add some warm water and active yeast and some more Caputo blue flour, and mix in a standing mixer. Add some salt and olive oil while mixing.
October 24, 2026 at 2:13 PM
(Part 1) Start by making poolish, equal parts Caputo blue flour and warm water, with active yeast.
48-72 hours later, add the poolish to a mixing bowl, Add some warm water and active yeast and some more Caputo blue flour, and mix in a standing mixer. Add some salt and olive oil while mixing.
48-72 hours later, add the poolish to a mixing bowl, Add some warm water and active yeast and some more Caputo blue flour, and mix in a standing mixer. Add some salt and olive oil while mixing.
To clarify, leave the poolish at room temp for a few hours after mixing, then refrigerate for 48-72 hours. 72 is best if can prep in advance.
October 24, 2026 at 2:16 PM
To clarify, leave the poolish at room temp for a few hours after mixing, then refrigerate for 48-72 hours. 72 is best if can prep in advance.
We’ve made sourdough and it takes time and it’s labour heavy. You have the starter, then poolish stage + there’s mixing and proving and all that. I’m guessing commercial bakeries will be geared up but it’s certainly not supermarket bread quick. The sandwiches were bought in, and only cold pies!!
October 22, 2026 at 7:16 PM
We’ve made sourdough and it takes time and it’s labour heavy. You have the starter, then poolish stage + there’s mixing and proving and all that. I’m guessing commercial bakeries will be geared up but it’s certainly not supermarket bread quick. The sandwiches were bought in, and only cold pies!!
I just made a poolish. So no round three of ciabatta tomorrow. 😹
The bread exists. The loafs are a bit wider and thicker than last time. Hopefully that will cut down on some of the over-baking issues. I don't have the time and temperature dialed in very well yet.
I won't know how the crumb came out until tonight.
I won't know how the crumb came out until tonight.
October 19, 2026 at 4:09 AM
I just made a poolish. So no round three of ciabatta tomorrow. 😹
I'm using Lune's dough recipe for the first time though not their rolling method. Started the dough at 7:30 yesterday put too much yeast in the poolish so made the dough around 10am at peak (whoops my scales fault) proofed till 9pm and started laminating mostly so I could bake this morning
October 17, 2026 at 11:44 AM
I'm using Lune's dough recipe for the first time though not their rolling method. Started the dough at 7:30 yesterday put too much yeast in the poolish so made the dough around 10am at peak (whoops my scales fault) proofed till 9pm and started laminating mostly so I could bake this morning
Weak dough help
https://www.diningandcooking.com/2859506/weak-dough-help/
Looking for feedback here! I have been doing direct dough for a while but wanted better crust. I tried this recipe here, combination biga and poolish. Crust was amazing, but it stretched too easily, and I ended up with …
https://www.diningandcooking.com/2859506/weak-dough-help/
Looking for feedback here! I have been doing direct dough for a while but wanted better crust. I tried this recipe here, combination biga and poolish. Crust was amazing, but it stretched too easily, and I ended up with …
Weak dough help - Dining and Cooking | DiningAndCooking.com
Looking for feedback here! I have been doing direct dough for a while but wanted better crust. I tried this recipe here, combination biga and poolish. Crust
www.diningandcooking.com
October 15, 2026 at 4:00 PM
Weak dough help
https://www.diningandcooking.com/2859506/weak-dough-help/
Looking for feedback here! I have been doing direct dough for a while but wanted better crust. I tried this recipe here, combination biga and poolish. Crust was amazing, but it stretched too easily, and I ended up with …
https://www.diningandcooking.com/2859506/weak-dough-help/
Looking for feedback here! I have been doing direct dough for a while but wanted better crust. I tried this recipe here, combination biga and poolish. Crust was amazing, but it stretched too easily, and I ended up with …
Vediamo domani come va. Se biga al posto del poolish, preparato per pane con amilasi al posto di farina 0 sconosciuta, bilancino al centesimo di grammo al posto di occhiometro, termometro digitale, planetaria e la calma di non avere i parenti in giro per casa, aiutano, o se devo bruciare il diploma.
October 14, 2026 at 8:59 PM
Vediamo domani come va. Se biga al posto del poolish, preparato per pane con amilasi al posto di farina 0 sconosciuta, bilancino al centesimo di grammo al posto di occhiometro, termometro digitale, planetaria e la calma di non avere i parenti in giro per casa, aiutano, o se devo bruciare il diploma.
Impasto fatto a mano senza bilancino. Poolish per fare partire il lievito (di quantità sconosciuta) e poi una mezza autolisi. C'era da aspettarsi una tenacità prossima allo zero. Avevo un impegno nel pomeriggio e ho tolto i panetti dal frigo alle 12. In serata erano troppo avanti di lievitazione 1/3
October 13, 2026 at 7:01 PM
Impasto fatto a mano senza bilancino. Poolish per fare partire il lievito (di quantità sconosciuta) e poi una mezza autolisi. C'era da aspettarsi una tenacità prossima allo zero. Avevo un impegno nel pomeriggio e ho tolto i panetti dal frigo alle 12. In serata erano troppo avanti di lievitazione 1/3
100% Organic Whole Grain #Spelt flour bread @ 80% hydration. For added flavor I started with a poolish from a third of the flour.
#HomeBaking #FlourWaterSaltYeast #AncientGrains
#HomeBaking #FlourWaterSaltYeast #AncientGrains
October 11, 2026 at 6:54 PM
100% Organic Whole Grain #Spelt flour bread @ 80% hydration. For added flavor I started with a poolish from a third of the flour.
#HomeBaking #FlourWaterSaltYeast #AncientGrains
#HomeBaking #FlourWaterSaltYeast #AncientGrains
Hunting for bread recipes with poolish. One of these is not like the other.
October 10, 2026 at 10:57 PM
Hunting for bread recipes with poolish. One of these is not like the other.