Country Loaf [Poolish Method]

[@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.

[@7459serenity]

Thanks for the recipe. First time I made a bread that turned out fantastic. Keep making videos.

[@thesilentchef]

Very happy to hear that! Thanks so much. More coming soon!

[@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.

[@igoraksman3852]

Hi, I just discovered your video. Thank you very much for very great details. Could I use this recipe to make 50/50 whole wheat/white bread? Should I increase water%? How do I produce more fluffy bread with bigger size holes? Thanks a lot.

[@thesilentchef]

You would need to increase the water by 10-15% minimum for 50% whole wheat flour. The size of the crumb (holes) is entirely dependent on how active your levain is. I've found it's somewhat difficult to get a really open crumb with just a poolish. Sourdough is just overall better in that regard.

[@igoraksman3852]

Thanks a lot. Now I understand why my whole wheat came out very tasty but a bit more chewy. Actually I liked it this way for sandwiches.

[@igoraksman3852]

Hello again, Today I am making your bread but I removed 2gr of sugar from the poolish for dietary reasons. To compensate, I increased yeast to 3 gr. I intend to let the poolish ferment overnight. Will your recipe still work the same? Thanks again.

[@thesilentchef]

@@igoraksman3852 The sugar is only there to help activate the yeast. If you are using a rapid rise or instant yeast, the sugar isn't necessary.

[@igoraksman3852]

Thanks, this is exactly what I am using at 3 gr level. As the weather is getting a bit chilly, I keep the poolish fermenting in the oven with the ight on. I have to keep a close eye on temp to make sure it is between 80-90F. At this regime the poolish more than tripled in size in about 6 hrs. Is it too fast of a rise? I reduced it room temp of 70F and the poolish went down quickly to about 2.5 times the original volume. It is sticky and smells great! Is the poolish ready? Also if I am running late can I mix the dough, do kneeding, stretching and forming and place it in the refrigerator to be baked next morning? As always, thanks a lot for great advice.

[@aksanayakhshibekova629]

Thank you for a perfect recipe. I baked my bread today and it is delicious, can’t stop eating it. Can I make poolish with rye flour and the same recipe? I just love rye bread with caraway seeds.

[@thesilentchef]

I'm glad it went well! Yes, you can use Rye flour for the poolish, but you will need to add around 10% more water to both the poolish and the actual dough.

[@aksanayakhshibekova629]

Thank you

[@thesilentchef]

@@aksanayakhshibekova629 No problem!

[@misterhipster9509]

Why don't you have a proofing basket?

[@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.

[@Fred-zc8lt]

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

[@thesilentchef]

Awesome! Let me know how it goes!

[@PerfectDeath4]

Nice, I use the dutch oven too, being able to cover it for a portion of the bake makes an extremely crunchy crust.

[@thesilentchef]

@@PerfectDeath4 Agree completely.

[@eatbetter-j4k]

Nice video!!

[@thesilentchef]

Cheers!

[@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.

[@BorisStein]

Thank you for recipe! "Prove 8-12 hours" step - is it in the fridge or room temperature? - well i think i found answer in one of the user's comments..thank you anyway!

[@thesilentchef]

Typically it's done at room temperature.

[@jourdandelacruz9506]

Ooh! Looks yummy

[@thesilentchef]

Thank you.

[@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.

[@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

[@jordanmusleh6305]

Amazing ❤❤❤..!!

[@royalanethridge333]

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

[@jus4funtim]

Annotations would make this recipe easier to follow along. IMHO

[@spacelegos4964]

Don't cut open a hot loaf D:

[@philipryan6877]

what is the point of this video to show that someone has a receipt that he knows will work but is not prepared to share not even the ratio or timing?

[@morelegendaryproductions]

The entire recipe and process is in the description dude...

[@2charliep]

You might feel like apologising?

[@BorisStein]

@@2charliep There are people that do not know how to use mobile phones applications

[@2charliep]

@@BorisStein In which case they wouldn’t have seen the video in the first place would they? Anyone commenting on KZbin is capable of placing the cursor in the right place and clicking the info box.

[@scootertrash1953]

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.