• joe_archer@lemmy.worldOP
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      6 months ago

      Alas no, this was made to order for a friend, I’ll be making myself one soon though so I’ll post better pics of that one.

  • naevaTheRat@lemmy.dbzer0.com
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    6 months ago

    I should try baking with poolish. It seems like it requires too much planning vs sourdough which you can keep stasised very active in the fridge till you need it.

    • joe_archer@lemmy.worldOP
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      6 months ago

      Nah, it’s super easy, I just make it the night before I want to bake and leave it at room temp for about 16 hours, then use it all.

      If anything it’s a bit less hassle than a sourdough, though different in both texture and flavour.

      This one was pretty high hydration which made shaping more of a challenge, it almost overflowed the banneton.

      • naevaTheRat@lemmy.dbzer0.com
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        6 months ago

        Oh right, I guess you don’t need to also ferment the dough for like another 12 hours or whatever like with sourdough. I was thinking it was a 2 day affair rather than just overnight

        • joe_archer@lemmy.worldOP
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          6 months ago

          Nope. Because it uses bakers yeast (though not much compared to most yeasted recipes) rather than a natural starter the actual proofing is fairly quick, from what I gather the poolish is just a means of developing the flavour and the gluten, thus no kneading.