Country Loaf [Poolish Method]

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Ingredients & Process:
Poolish:
2g Dry Yeast
2g Sugar
80g Water (115F)
75g Whole Wheat Flour
Let prove 8-12 hours
Dough:
425g Bread Flour
4g Salt
230g Warm Water (90F)
Poolish
Knead for 5-8 mins
Prove 8-12 hours
Shape & second prove for 1-2 hours
Bake at 435F for 40-50 mins
Featuring:
Bench Knife: www.forgetotable.com/product-...
Serrated Bread Knife: www.forgetotable.com/product-...
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[@Fred-zc8lt]

on my last rise. Next step is into the Dutch oven. Subscribed.

[@thesilentchef]

Awesome! Let me know how it goes!

[@Fred-zc8lt]

Scales rock. I like to use volume to measure flour every once in awhile to again realize how much more inconsistent it is compared to using mass as a measure. My junior high science class taught me this.

[@thesilentchef]

Precisely.

[@echoofslowlife]

I enjoyed watching your vlog. You showed each step, it was easy to follow. The result is perfect inside and out. There's nothing better than a homemade bread.

[@thesilentchef]

Thank you very much for the kind words.

[@gothamantiquities2595]

I don’t know who you are but this video is perfectly simple and clean! The acoustic playing was magical and made this transformation actually perfect! I will never look at the Polish method the same anymore. Lol All joking aside, this is a great way to make all of us NOOBS feel super relaxed when making our next TARTINE OR SOURDOUGH LOAF! Best regards from New York! P.S. I should have waited until the end to write this but, that loaf came out nice and that kiritsuke shaped bread knife was bad ass!

[@thesilentchef]

Thank you very much. The channel affiliate Forge To Table makes the bread knife. There is a link in the description along with a 10% off code.

[@jourdandelacruz9506]

Ooh! Looks yummy

[@thesilentchef]

Thank you.

[@jordanmusleh6305]

Amazing ❤❤❤..!!

[@misterhipster9509]

Why don't you have a proofing basket?

[@haydehabdolahian7691]

I wish we had your measurements and why in that small jar ? They usually do their starter in that kind of jar 🤷🏼‍♀️oh I got it ! What was that called something like big ? Dig ? Something with the g in it 😁we can’t learn if you don’t give us the measurements and times and all together what you doing ?😢looks very good ( my Artisan bread looks as good too )🤷🏼‍♀️

[@roarkproductions_]

Everything in the description

[@royalanethridge333]

Every one following their loaf will be different surely with no measuring

[@donnahardin4651]

Could you use sourdough starter versus dried yeast - or is the dried yeast method what makes it called poolish method???

[@thesilentchef]

The dried yeast is what makes the levain a poolish rather than a sourdough. Poolish is a much simpler, faster, and foolproof method to preferment a levain compared to a true sourdough starter.

[@anthonyrusso1656]

Looks great, what’s the name of the knife?

[@thesilentchef]

Thank you. It is the Serrated Bread Knife from Forge To Table. There is an affiliate link & a 10% off code in the description of the video.

[@cliffmorgan6511]

are you baking the bread in a dutch oven without the lid?

[@thesilentchef]

It can be done either way, so long as when not using the lid there is a source of moisture in the oven. I use a small skillet with 200F water for the first half of the bake, then remove for the second half. Otherwise, half of cook time with lid on and then half with lid removed.

[@jus4funtim]

Annotations would make this recipe easier to follow along. IMHO

[@spacelegos4964]

Don't cut open a hot loaf D:

[@davetrivett9083]

i was going to watch your video till you pulled out the scale

[@mbrackmann8]

Baking without a scale is why you’re getting inconsistent results and why you’re still searching on KZbin for recipes.

[@bear532]

I know your type, gives other shit about not being primitive like themselves. Go ahead and spend years baking mediocre bread at best while my 2nd loaf is far better than any bread you’ll ever bake in your lifetime. Your ignorance and stubbornness to learn/improve is nothing to gloat about.