Yeasted Preferments Explained | Poolish, Biga, Sponge, Pâte Fermentée

[@ChainBaker]

📖 Read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

[@tamrafolstrom6629]

Great video ! Thank you !

[@عاليهخصاونه]

Thanks

[@samyon99d46]

Thank you ! I got my lesson.

[@peterhamilton843]

Nm.m mlm mmmmmn... N. Mn. Bn M Mnnm. M bbn m .nmmn m m. ..mn.nvm.mb Bbbbbv Bbvbb. BBC nb. N.v bvà

[@flavionicolasbravo8942]

Seria muy honesto y solidario de tu parte si pondrías subtítulos en español,tenés muchos seguidores sudamericanos,bendiciones abrazo¡

[@jamesvoigt7275]

Although I have baked bread for more than 60 years, it was always the traditional American straight dough method. More recently I have been learning about and making ferments. Vegetables, grains, and beverages (like kefir). Your video showed up because of this. I frequently ferment flours and grains a lot longer than you do (24 to 72 hours). The age of the ferment has everything to do with flavor and baking qualities. I often ferment different elements of my bread for different lengths of time and combine them into a dough. I love fermenting flours, grains, vegetables, and beverages because it contributes substantially to the nutrition (in lacto-fermentation, the most common kind), the bacteria that develops create their own vitamins, especially the B spectrum, that then benefits the eater. Fermenting foods breaks them down to a degree that they become more digestible which helps a number of people with wheat sensitivities. Alas, it does not solve everyone's problems though. It gives significant extra dimension to the flavor, and fermented grains cook faster too. So what's not to love? Well the answer might be that they take time, but it is hands-off time that can be spent doing other things. Look for Sandor Katz's books if you want to learn more, or check his KZbin videos. It's a gas (as they used to say). To be specific, carbon dioxide. (I am Virginia, not Jim) This video gives a wonderful comparison of traditional pre-fermenting techniques. Thank you so much for going to all the trouble to get them ready for their close-ups all at the same time.

[@ChainBaker]

Thank you so much for the insight, Virginia. Some good information right there :) I actually benefit quite a lot form fermented flour as I am gluten intolerant. Eating quick fermented yeast breads can give me a rash on my skin. But a slow proofed sourdough bread is totally safe for me to eat. Funny enough I have his book as I was quite into fermenting vegetables a while back. Still use the principles I learned form it today. Thanks for stopping by. Charlie.

[@goodbyegye8047]

100% accurate.........for me it's about flavour flavour flavour. Completed ferments bring amazing flavour with 'em.

[@illomens2766]

Classic Italian pizza dough will also ferment for 72 hours, if done by the traditional method

[@bonnie_gail]

@@illomens2766 recipe?

[@greymousetaxi]

thank you for this dense nugget of information i didn't know i needed.

[@david_a_uno]

This is a college-level discourse on preferments. Amazing - thank you!

[@georgefirk5531]

How did my whole family,all Master Bakers bake bread from 1854 to 1969 not mention Hydration!!!….I am still baking bread at 90 years old…..A very interesting video.

[@TheDaaabou]

Super Channel! As a french chef and pizzamaker, I used to work during my free time at my baker friend's lab so we could increase our skills in bakery and patisserie, but we both moved on... And now, KZbin just gave me the occasion to get back into it! Your videos are the real content. Well executed, clear information, one can see you are for real. You are the Mentor I missed. Thank you so much! I hope you'll get the retribution you deserve for being that cool.

[@ChainBaker]

Wow thank you so much for the kind words! I'll keep those videos coming 😎

[@sharkbites92]

Thank you, this was a quick and easy to understand explanation when a lot of other recipes and creators either don't explain or go into extreme detail that for me at least is hard to absorb for application. Your videos have been super helpful and made bread making much less overwhelming. Thank you for being willing to share :)

[@ChainBaker]

Thank you so much! yeah I'm not much of a scientist. This is the way I understand these principles and I'm glad it makes sense to others too :))

[@ChainBaker]

There are so many pizza dough and bread dough recipes that there is no one answer to that. But if you would like to see some examples of mine, then type 'chainbaker pizza' in the youtube search bar and it will come up with all my pizza recipes of which there are quite a few 😉

[@ChainBaker]

I can't say that I have a preference. But I think biga works best in most cases because it contains less water and ferments more slowly and is more predictable. Plus if using the autolyse method for the main dough it does not rob too much water out of it. Then again poolish is great because of the more vigorous fermentation and more acidity (if that is desired). Each method has its place and not one one is better than another. It's just about using it in the right way 😉

[@adrianmeneses5309]

Couldn't agree more

[@CC-lv1ox]

Magnificent! I am a sour dough newbie and working on my starter or I guess preferment in sorts. I had not even heard of preferment. Thank you so much. You have me as a new subscriber.

[@helenx6218]

I've tried poolish 100% hydration and biga at 65%. I found the flavour very similar but the biga was much easier for me to incorporate into the rest of my dough. I would try a sponge for enriched doughs but I am a beginner so trying to make a basic loaf consistently first. I want to get this right because I enjoy eating bread but struggle to digest a lot of store-bought bread. Prefermenting a decent chunk and doing the final proof in the fridge overnight helps me a lot.

[@lindensheffield6434]

Don't be afraid of giving enriched doughs a try! When I was just starting (and having little success with any kind of bread) one day I tried making doughnuts with a highly enriched butter dough. Amazing results and it actually gave me my confidence back to start back at the beginning with bread!

[@allysonstuhlmiller6295]

@@lindensheffield6434 what is that donut recipe! I want to try!

[@wejesuss-1104]

How do you keep dough moist during refrigeration?

[@fuckingevilgenius]

​@@wejesuss-1104I don't know but I assume that your dough is exposed to too much air. Smaller container?

[@spearageddon3279]

​@@wejesuss-1104cover the bowl with a plastic bag.

[@moonscoop123]

Im a noob but i will NEvER EvER buy bread again... thanks to people like you. I learned how to make a dough happy... AND now, i will improve my skills, using preferments. Many thanks for your priceless generousity. Stop war, make bread, grow some plants, raise a cute chicken... you will save on grocery bills, on gas and save planet earth ...

[@ChainBaker]

✊

[@moonscoop123]

@@ChainBaker while typing my message i forgot to like and subscribe... sorry and many thanks again 😅🍞🥐🥖

[@ChainBaker]

Cheers ✌️😄

[@jackpast]

As an amateur pizzaiolo I found this extremely interesting as Poolish and bigas are used a lot as pizza preferments! Great video.

[@gabsmoscow]

What an amazing video; no blah blah blah and straight to the point; awesome to understand the differences. Great job!!!

[@ChainBaker]

Thank you! I'm glad you found it useful.

[@aussiedonna50]

This is such an excellent video Charlie, I have watched it several times. Another preferment I use is a “TANGZHONG” which is nothing more than a fairly stiff roux. The liquid can be water only or a water & milk combo. The liquid and flour are taken from the recipe’s basic ingredients, the same as the preferments you mentioned. A suggestion I would make to people who may not have used a tangzhong before is keep stirring the roux (flour and liquid) until it thickens BUT DON’T COOK THE ROUX FOR TOO LONG or else too much is lost in evaporation. The roux is cooked when the wooden spoon, or whatever you use to stir the roux, leaves a track in the thickened roux. Remove the saucepan immediately from the heat and transfer the cooked roux to a small bowl and cover with plastic wrap put directly on the roux (so a skin doesn’t develop as it cools). When the covered roux has reached room temperature, put the covered roux in the fridge overnight. The next morning, the cold roux looks like a piece of rubber, simply cut it into 1/2 inch pieces and toss all at once into the flour you are using for your bread recipe. I am sure Charlie can explain the making and use of tangzhong better than I. This note is simply meant to add to Charlie’s list, it may be helpful if someone has never heard of or used a tangzhong before. Kind regards Donna (from Australia)

[@ChainBaker]

Hey Donna, thanks for the input! :) I made a Japanese milk bread video ages ago where I used a tangzhong. But now you reminded me and I want to make another one.. perhaps a chocolate flavoured one?! 🤔🤤 Could be interesting.

[@woodonfire7406]

I don't think Yudane is a pre ferment because there's nothing you can ferment there. Only an extremely stiff roux with milk and flour

[@Noah-hq5rs]

@@woodonfire7406 It's definitely not a preferment. More like a dough conditioner.

[@schrodingerscat1863]

Really interesting presentation, I have only used Poolish in the past for things like pizza base. I keep it in the fridge for a few days which makes it ferment very slowly but generates loads of flavour.

[@cut--]

Making dough is sooo much more complicated AND that make its MORE wonderful. As an artist, of 50 years, I'm still learning so many techniques, brushes, paints, pastels... Baking is so much like painting and making art. 🍞🥖🖌🎨 SUBBED!

[@quakerwildcat]

I've been following you since you started this channel and I learn something every time but I must say this is one of my favorites. Your ability to explain these concepts is unparalleled.

[@ChainBaker]

Wow thank you so much! Yeah I though this may be quite a useful video for bakers out there. There is another video coming next week on this topic too. Thank you for your support and for following along. Happy baking! 😊

[@sallyq1949]

Thank you for this wonderful guidance. From Tanzania

[@ChainBaker]

Hey Sally! Thank you for popping in 😉 Cheers from the UK 💂

[@thefamilyfruitforest]

This video just changed my whole life. I've been making sourdough for a couple of months. My entire understanding of starter for bread is a newborn baby in a galaxy of possibilities...

[@adrianmeneses5309]

Right the way he explains it it's perfect, I can actually understand the basic now and why they are what they are without overloading my brain. This man is a great teacher

[@woodyforest2100]

I’ve been making bread for two years (in other words, the pandemic) tonight I have my first preferment out in the kitchen and I’m excited to try it tomorrow for a big rustic loaf. Your examples and explanations were excellent so I’ll go into it tomorrow with a better grasp of what I’m shooting for. Thanks!

[@BooGhosty]

These videos are gold. I exaggerated my bread knowledge trying to get a job, and to my surprise, ACTUALLY got in. Now I'm flailing a bit trying not to make a total ass of myself, so these are incredibly helpful.

[@ChainBaker]

Good luck! 😁

[@SpencerPullenPhotography]

Excellent video and explanation. I’ve been baking for over 35 years and I make all kinds of bread. I’ve not tried biga or pate fermente. I’ll have to give those a try. I agree, once you understand baker’s math and hydration levels, it open up a new world on bread. Thanks for sharing!

[@ChainBaker]

Thank you so much, Spencer! 🙏

[@andreaostmo5292]

I’ve been looking several months for all of this information in 1 video. FINALLY I found it here!! I’ve been going between videos to get tid bits of all the information. You have made it clear and concise. Thank you.

[@RobertaPeck]

Excellent instruction and so visually appealing the way you place your ingredient containers. The slow motion action is perfect. You are a wonderful teacher.

[@ChainBaker]

Thank you 🙏

[@iama5556]

Very first time i hear about differents types of fermentation …i read many comments and it sounds you guys are all professional …it is difficult to understand for an amateur baker like i am …today i learned very interesting things make me grow …hhhh

[@NathanaelTak]

I love these videos, I feel like I'm getting free culinary school! One of my favorite cookbooks has a recipe for waffles that involves proofing the batter overnight. It has the milk already added (the eggs are added after the proof), so in the end it can sit for well over 12 hours. It doesn't look as dead as this sponge, and is active. The flavor is wonderful and as I've had it a dozen times without ill effect, I suspect it's safe.

[@feliciagaffney1998]

I'd be interested in the name of that book! 😊

[@jvallas]

This is great, I am constantly reading up on these methods and then forgetting what I read. The visuals are so helpful. Thanks.

[@ChainBaker]

Thank you Judy! :) next week I will publish a video on how to convert any recipe to preferment. That might be quite useful too.

[@jvallas]

@@ChainBaker definitely, thanks.

[@Happy1heart48]

Very informative! The Sponge is the only one I’ve used before. It was interesting to learn about the other preferments. I especially liked that you showed what happens if the ferment too long! Thank you!!

[@nancy-zl4to]

This video by far is the BEST and most informative video I’ve ever seen in this field.

[@mnsoak4]

I've been following your channel for 5 months and the information you're putting out is incredible! Wondering if you could do a video in the future where you bake the same simple bread recipe using all 4 of the preferements and compare the results? Keep up the good work!

[@ChainBaker]

Thank you so much! That is a great idea! I have added it to my endless future projects list :D I'll definitely get to it. What I can say now is that there is definitely not one that is better than another. They all have their own best uses and benefits and I have recipes using all of them in the Bread With Preferment playlist. Cheers.

[@tomdumay3885]

You can tell this dude's kneaded a few million loaves in his day. Great vid. Simplifies the dough-making process with some educational elements. Nice job.

[@ChainBaker]

🙏

[@elainelay3576]

Thank you! Thank you thank you! All the information I needed on pre-ferments in one place, clearly and concisely explained, with visual demonstrations -- and more information I didn't think I needed but did!

[@ChainBaker]

Thank you, Elaine! :) I'm glad you found it useful.

[@georgeingridirwin6180]

I am so glad I found your channel!! Thank you so much!! I have been baking the Norwegian farm bread my mom taught me when I was 5 well over 50years ago. But just started to look for other recipes. Thank you for explaining things so carefully. I look forward to trying some of these starters to see what works best for me. Now that I can no longer knead 5Lbs + at a time. This gives me hope that I can make a fresh loaf every other day or so. Thank you!!

[@PeterBerghold]

I've only ever used a biga. I learned how to make one after visiting a bakery in the Italian North end of Boston. I dare say that I now make the best Italian bread in Pitt County North Carolina. Sad to say a lot of folks around here don't know what a good Italian bread is like.

[@elizabethtamp1537]

Very descriptive, nice category separation and easy to follow examples. Now I understand, I have been over proofing my poolish at 24 hours. Thank you. :)

[@carollizc]

I have used a sponge in bread making for many years, and have received many compliments for it I have also used pate fermente but I prefer the sponge for it's simplicity. Preferments also make the dough a little easier to knead, but their real contribution to the bread is flavour.

[@lenavoyles526]

I had no idea that I needed to know all this, but I actually found every piece of information in this video extremely useful, and it has helped me better understand several things about bread making in general. I love using a sponge for yeasted breads. I feel like I get much better performance out of the yeast if I activate it by making a sponge rather than activate it by putting it in warm sugar water as so many recipes suggest. If you’ve never used a preferment of any kind, I would highly suggest starting out by trying a sponge for your favorite yeasted bread recipe.

[@dpfishman3027]

Great video! I’ve been using a poolish for my ciabatta recipe, but I’m intrigued to give the biga method a try - pre-fermenting all the flour rather than the roughly 35% that I pre-ferment in the poolish sounds like it’ll be delicious.

[@beastpoet4335]

as others have mentioned, this was a perfect balance of quality information but also being easy to absorb, thank you!!

[@ChainBaker]

Thank you :)

[@aussiedonna50]

I normally watch and enjoy your comprehensive videos without writing but I want you to know that your videos are fantastic! They are very informative and you don’t get sidetracked with useless information. I love using poolish in my breads. Most of my recipes don’t call for a preferment but as you said in this video, the poolish contributes to the elasticity and flavour of the dough. I take 20% of the bread recipe’s flour and match that in equal part of water. A few times at the beginning of using poolish, I forgot that I had already used 20% of the flour & I found it helpful to write a note to myself changing the main dough weight. What I tend to do now is weigh the total flour, and out of that bowl I weigh my poolish flour. I’m looking forward to your next video! Kind regards Donna from Australia

[@ChainBaker]

Thank you so much Donna 🙏 that is a great way to make sure not to forget. For me it's slightly different as I always weigh out everything in my bowls for the video so there is no chance to miss it. But then I do have lots more washing up to do after 😄

[@hockleongchua6555]

Ua

[@glazed6178]

just tried a recipe with a preferment for the first time. It was a Poolish and it made the best bread I have ever had. Can't wait to learn more and add on more tools

[@ChainBaker]

For me, cold bulk fermentation is the new go-to method kzbin.info/www/bejne/rl6bhqJ7nNmnapo 😎

[@AAS0929]

Great! I've been working on producing my version of a perfect NY style bagel all pandemic, with and without preferment. This lesson clarified poolish vs biga, and gave me ideas on things to try moving forward. Thanks.

[@bornflyboy]

Andy, if you nail that bagel recipe, please share! My Philly-born tastebuds miss incredible bagels. I finally just nailed my go-to baguette recipe, thanks to a poolish and Vincenzo's Plate recipe and method.

[@wolfgangreichl3361]

I came upon your channel, and what can I say, I just baked a bread, nothing fancy, 80% hydration Biga, it rose and tasted great. Thanks!

[@ChainBaker]

Awesome! I'm glad you enjoyed it :)

[@greghanlon2235]

Thanks Chain. You clarify many of the murky questions I had about preferments. By the way, I made Panini rolls with tangzhong method and kaiser rolls with yudane method and they came high and soft as described. Couldn't tell if they stayed fresh long... they were gone that day. Love the videos.

[@tammytammy4932]

Thank you for this video. The only preferment i have used is the Biga. For the recipe I used, the Biga was most of the dough - 2/3. It was ready to use in 14 hours, in my cold Winter kitchen. My bread came out really nice using the Biga. I will definitely use it again.

[@maxi.7011]

Thank you so much for that really informative video! I have been making sourdough since March last year. I think I’m not a “natural” at baking bread but have discovered that by using a poolish my sourdough is more likely to be successful shape and a really good tasty loaf of bread even if it’s not a pure sourdough.!

[@ChainBaker]

Thank you 🙏 yeah it's the next best thing and the best part is that there's no upkeep ;) I have been leaning more towards biga lately as it is more predictable. But perhaps coming into winter as the weather gets cooler I'll switch back to poolish.

[@monaabbas8666]

That sounds great..would really appreciate your recipe..

[@monjaysettro9218]

This is an EXCELLENT treatment and explaination of the the "stuff I did"! Thank you!

[@kv1154]

Excellent information! I routinely make an Italian bread with biga. I never knew the uses for the other options. Can’t wait to try some different recipes.

[@peterklemenc6194]

From Vito Iacopelli on YT, the Pizza Master...I learned to do a double ferment with poolish. It's what you described for the Biga.... It's a 72hr double fermentation and it's always amazing! This video is very educational, thank you!

[@Nefi424]

This video is immensely informative! I've wanted to use pre-ferments, but for some reason I struggle to maintain a sour dough starter. Having learned of pâte fermentée, my interest is renewed and I'm willing to give it a try! Also, the sponge looks delicious on its own, so I definitely want to try that cinnamon rolls recipe you mentioned.

[@soupforthefamily8378]

I recently switched to using a poolish for my bagels, and I think it’s really brought them to the next level!

[@keyanklupacs6333]

Not going to lie. I saw the thumbnail after scrolling through a bunch of cooking videos and immediately thought, "Man my mans left his milk out so long it became yogurt."

[@blessedprosperous1508]

My goodness, you're so generous. Thank you so much for all the learnings. Be blessed!

[@ChainBaker]

🙏

[@quantum-entanglementinmagn6728]

When you use unbleached white flour the best to add is the sponge with 100% yeast added modify. It give the bread a very good flavor in a 45 minute ferment, then shape and rise 45 minutes again, then bake at 425 degrees faren. This recipe is developed through trial and error, but works good. The other is to use high hydration polish to make chabadah bread. Make in a warm place. You make the polish in only one hour because the rise and fold will create the flavor, then add it to very sticky dough the place in a container to fold twice 30 minutes apart.after last rise which is the second one place it on a well floured counter and cut to size and place on cooking tray to rise for 30 minutes. bake at 425 degrees faren until golden brown.

[@ChainBaker]

Thank you so much for the input! :)

[@ABCGLOBAL-z9i]

I found your how to’s very easy to understand. You are a great teacher. Thank you very much.

[@robinb6637]

Another terrific video, expertly explained and crafted. Thank you.

[@ChainBaker]

Thank you Robin 🙏

[@tgirard123]

This was a great video. I'm here in the Bay area so of course, I'm a big Chad Robertson fan. His book however does not go deeply into the pre-ferments other than to make them. This really helped me understand better why. Thanks

[@dvybeyond]

Super interesting, super informative. Thank you! May the kitchen chemistry continue.

[@ChainBaker]

Thank you so much 🤩

[@hierrbatera]

this is truly amazing.... I am a beginner home baker and my brain is processing all this info, I am truly grateful that I've found your channel! everything looks simple now and so fascinating, it's probably the way you put so much passion in your creations that I can literally feel it through my screen... jajajaj saludos from México

[@ChainBaker]

Cheers! :)

[@AminGhjkl]

Quel est le meilleur pour une pizza croustillante et moelleuse ?

[@naturally-logical]

Finally, the (mathematical) basics became clear to me! Vito Iacopelli made me curious about Poolish for pizza dough, but I did never get the math/logic behind it. With your Video, and some info from the comments, I do have a basic calculation: *Take 20% of the total flour for the dough you're planning on making. These 20% flour will be matched 1:1 with water (in weight), and 0,1% (active dry?) yeast is added.* The flour and water in the Poolish will be deducted from the total flour/water required by the dough recipe. *Question:* I wonder, id a Poolish still seems to make sense, if my (Pizza)-Dough usually ferments for 3-6 days in the fridge? Will I gain anything, or is the making of the Poolish most likely just beneficial, if the final dough is supposed to be a "quick" one?

[@ChainBaker]

Here is my conversion guide - kzbin.info/www/bejne/qIO5ZIJsbddsapY

[@michaelaudet3228]

Thanks, I’m new at this. I’ve only used poolish and sourdough. Still don’t understand baker’s percentage. Glad you’re sharing your knowledge

[@ChainBaker]

This should answer some questions - kzbin.info/www/bejne/rGrXgYuKoceMrq8

[@patriciahazeltine9986]

I have a poolie going in the kitchen now, I set it up earlier today, and will make it into bread in the morning, wow it smells good!

[@MrGuitarguitarguitar]

Awesome vid! I’ve used polish in many kinds of artisan bread, and they always turn out so much nicer. One thing I would like to know is how these different kind of preferments affect the final bread? What kinds of bread are they ideal for?

[@ChainBaker]

I mention a couple different breads for each preferment in the written article. But you can certainly use most preferments interchangeably. The flavour they add will be determined by how long they have been fermented for. A shorter proof will equal a sweeter dough. A longer will be more acidic.

[@KF1]

This was great. Perfect combination of information density and ease of understanding

[@Silmerano]

As someone who bakes a lot I appreciated the quality of that small spatula and immediately wanted one.

[@--Paws--]

I finally ran into a compilation/comparison video for the common preferments.

[@feldon27]

I make ciabatta every year for Thanksgiving but when I've tried to add a similar poolish to a rustic country loaf, I ended up with a doorstop. Turns out I should have used a biga and that the timing matters a great deal!! Mine had collapsed and gone liquidy in a warm kitchen and so it ruined the dough. Now I know that to look for with a biga!! Thank you.

[@Cheech63]

Love using the poolish, the family loves the bread I make with it

[@AniVaroni]

I just found your channel Charlie. Thank you for all the information,, it is all so clear..concise, useful, and thorough but not overly informative where I feel overwhelmed in the world of dough. ANYWAY, I saw this video and the excitement I felt I cannot explain. THANK YOU!

[@ChainBaker]

Hey, Ani! Welcome to the channel :)

[@jackbquick123]

Wow thanks so much! I'm 57 and just started bread making, this is much needed and appreciated information. Thanks for taking the time and sharing your knowledge. This video was put together very nicely. I am subscribing thank you again.

[@ChainBaker]

Thank you so much and welcome to the channel. That is awesome! Never too late to learn something new. The 'Principles of Baking' playlist on my channel should provide plenty of information for you. Cheers!

[@user-mv5rh5wc2b]

I don’t blame you for not looking forward to washing the jars! 😄 It is a pain. This is why I put my jars in the sink of water, and come back when most of it soaked off! Works well! I’ll be making a poolish soon. 🤞🏻

[@JeffSykes-b9w]

My favorites are biga for my ciabatta and focaccia breads and poolish for my rye and rustic breads Thanks so much for your video

[@xgamingpoorly92]

This video is a phenomenally good idea with outstanding execution!!! THank you so much for this !

[@ardeiuti]

Im using poolish when making bread and never failed. Maybe it is time to move to another level. Thanks to you

[@wyattblaine7066]

This video is perfect, just the facts and science of baking. Thank you

[@jayjaysimonsen1332]

Thank you for all this very structured and high quality information that goes in depth! Just perfect!

[@georgepagakis9854]

I have made Poolish in the past but I had no idea what I was doing. Now this video is a game changer. I did my Poolish last night at 22C and left it for 12 hours and it was exactly like your video. Reading a preferment on a book is not the same as how you explain it. I love it. It rose almost 3 times in size and then started to fall down as you say. Made pizza balls and all went perfectly smooth. I am happy I have the same temp as you 22 C and my water was at 10C and final dough 23C. Oh i forgot I mixed it by hand :) I made my pizza balls and into the fridge they went. I will let you know how they fermented after 36 hours, I am using 00 caputo red flour that should take this. I did it at 63% hydration. When I perfect this then I will go for higher hydration.. What I did notice is that when you put pizza in a 900F oven if there is to much hydration it burns so I think the Italians know something I don't LOL. Best to follow their way and I think high hydration with high protein should be left for the oven. My journey for pizza making started last year with COVID. Ever since then I have been struggling. Now that I found your channel its a complete game changer. I hope you reach a million viewers. I am telling all my pizza buddies to check you out because at least the info you give is legit unlike all the pizza guys lying through their teeth or just misleading with unorthodox bakers percentage and methods. Thanks a million my friend!! I will let you know how the pizza worked out. :)

[@ChainBaker]

That is so cool! I'm so glad you're finding baking success 🙏

[@georgepagakis9854]

@@ChainBaker Student can only be as good as the teacher :)

[@ChainBaker]

The main thing is to never stop learning. The more I learn the more I realize how little I know 😄

[@georgepagakis9854]

@@ChainBaker Amen to that brother. Learning is a good thing. when we stop learning is when we are dead!!! You are the best teacher.

[@georgepagakis9854]

I did my dough this morning at 7am final dough 23C i used .5% yeast because I am stubborn. LOL 5 hours have passed. I have a bit of dough in a small narrow container with an elastic of original height of the dough to show when the dough has doubled. So far nothing has happened. I am going for a 36 hour fermentation. I left the dough 30 minutes room temp 22C before I made the balls and in the fridge. You think I am storing the balls again? or will they rise? if this doesn't work I will double the yeast next time around. Can I still save the balls if there is not enough yeast?

[@ElenaPeters1]

Thank you very much!!! I've made all of them but also just a starter without yeast. And now I do know how to improve my biga for Ciabatta Bread!

[@theoremus]

Thank you for the video. You have omitted one important preferment that is known as Sourdough Starter. Sourdough is in a category of its own, distinct from from the quick rising, modern yeast. It yields a sour tasting bread, which many bread enthusiasts like.

[@ChainBaker]

I have separate videos about it. It does not belong here with commercial yeast pre-ferments ✌️

[@ladavis1959]

I really appreciate this wonderful demonstration and presentation Makes me want to become a bread maker baker. What a great media for an artisan. I wish I could go make a mess in the kitchen.

[@PhyllizR]

I like working with the Biga....very forgiving.......thanks👍👍👍

[@ThePatrioticTurtle]

I’m glad to have a french teaching me about bread.

[@ChainBaker]

Latvian 🇱🇻

[@Danielle_1234]

My favorite is easily the pâte fermentée. It's not extra work like the other ones and has arguably the best result. In the video he mentioned not using eggs and milk in the pâte fermentée. The trick is to use powdered egg yolks (or powdered eggs) and powdered milk. I use powdered heavy whipping cream. These last for 6-24 months at room temperature and the pâte fermentée is kept in the fridge for a few days. Even if parts get recycled endlessly the yeast will eat the eggs and milk over time, so food safety issues go away. This way you can use a pâte fermentée for any kind of bread. I make brioche with it.

[@bjkarana]

Excellent explanations here. A sincere "thank you" from an amateur bread maker!

[@ChainBaker]

Glad you found it useful. Cheers! :)

[@michaelnicola5210]

Brilliant, thank you! I have used the poolish preferment for focaccia and it works very well.

[@rubenbarela]

You're brilliant, a true master these explanations are so easy to understand

[@ChainBaker]

✌️😎

[@ItsJustLisa]

I’m so glad I tripped across this video! I’ve just begun to try making breads with a poolish. This is exactly what I needed to learn where and how to use preferments. Now I really want to try them. I’d say there are caramel rolls in my future which will definitely please my husband.

[@alanreynolds2125]

Charlie you are the master baker!!! thanks for your time. regards Alan.

[@bohemianbeagle]

Your videos are so educational! I'm a baby baker and I've been having trouble making bread that has the desired quality I'm looking for. You were the only channel that discussed the importance of temperature. Only when I followed your ciabatta video did I get the results I wanted. Thank youuuu! P.S. your video's music is fun, too!

[@ChainBaker]

Cheers! ✌

[@susanp102]

I have some "Carl's Sourdough starter", from sourdough starter that traveled to Oregon with Carl in a covered wagon in the 1800s. I also have some San Francisco starter that supposedly is made with water and flour from SF to get that unique taste. I can't tell the difference. I am a diabetic so I have to treat myself to bread that is special, and I appreciate all ur varieties to chose from.

[@allysonstuhlmiller6295]

Oh my! I wish I could do this with you for a while until I got it. I do sourdough and I'm good at it. But I'm gonna have to do this a while before I get it. It's easy but all process amd that's where the skill comes in!

[@ChhetenTamang-y6z]

very nice video .. very inspired by your content

[@NessaRossini...]

I learned the Poolish method during lockdown to save on my yeast. Been using it always. I make focaccia and Sicilian pizza with it.

[@tunatuna6723]

This is the video that's going to put you on the KZbin map! 1M views on their way.

[@ChainBaker]

Looking good so far 😁🤞

[@tunatuna6723]

@@ChainBaker 200k woohoo!

[@ChainBaker]

🥳🎉

[@jaynesager3049]

Just found this channel, and I’m so excited. Thank you for explaining basics and for the demonstrations. It’s just what I needed for beginning my journey into baking breads, which has been a little intimidating and a bit disappointing in the past.

[@ChainBaker]

Welcome to the channel 🤩

[@jorgeandrescoppiano]

Great video man! Thank you. There is also bigs technique in which you barely mix the ingredients and don’t make the biga smooth and homogeneous.

[@purplelavender3249]

Thank you so much, this information is so important and helpful! Question: -What makes bread more digestible? -What role does high protein in flour, play in making bread and why is it important? Please and thank you, in advance! It’s difficult to find high protein flour in some areas of the world.

[@ChainBaker]

The longer it ferments the more digestible it will be. Cold bulk fermentation is one of the better options. Here's a video - kzbin.info/www/bejne/rl6bhqJ7nNmnapo High protein flour will have stronger gluten which will help with making taller loaves with more open crumb. Here's a video about protein - kzbin.info/www/bejne/l52QXmSKlJ6fna8

[@thehope-p9t]

Thanks. This has improved my bread no end.

[@SunandaGautamPanchu]

Very enlightening video. I use a poolish for baguettes and biga for focaccia but the sponge I use doesn't have milk. I just add all the yeast and sugar in the recipe with one fourth of the flour and wait for it to ferment for my whole wheat bread. I didn't know sponges used milk but then I'm trying to keep it vegan. I get beautiful results using a sponge for my whole wheat sandwich loaf, which baked without a preferment doesn't come out well for me.

[@ChainBaker]

I only use milk in the sponge as I usually make enriched sweet bread with it and most of the time they contain milk. But you could easily use any plant based milk instead if you were making some vegan cinnamon rolls for example :)

[@magnificentmuttley2084]

@ChainBaker - thank you for posting. Such a very interesting video. I have been making bread for quite some time but not much since the end of lockdown, like other people I suppose (who has the time now?!!). I only realised recently that one of my favourite breads, ciabatta, should be made using a biga. And now I know how to make one! I love the detail in your videos, especially when you mention temperature of the dough, as well as the surroundings (we live in a 1920s-built cottage on the north coast of Northern Ireland, so it’s not as warm as other homes). Cheers. 😀👍☘️

[@wmluna381]

Good video. The hydration and percentage thing was initially confusing. Thanks for explaining some of that later.

[@chriscorsi622]

Fantastic information very interesting I just made Neapolitan pizza and I used poolish and it was great next time I will use the bigga

[@Justgabs-wn3vv]

Thank you i truly appreciate your explanation and the break downs of preferments it opens a million possibilities of yummys 😋 my boys will love the help!!

[@ChainBaker]

Glad it was helpful 😊

[@kuldeeprajput7276]

Thank you for very knowledgeable video, description is very nice 👌👍