Easy and Delicious Sandwich Bread with Poolish

Please note the correct amount of water is 55 grams. See entire recipe here:sdartisanbread.com/recipes/
In this video, Kathleen provides step by step directions on how to make easy and delicious sandwich bread. You will learn how to add more flavor and softness to your bread by using a poolish preferment. You will be learn each step of bread making with valuable tips to ensure your success with each loaf. Your family will never go back to store bought bread!!
This Classic Sandwich Bread Recipe can be found on my blog. sdartisanbread.com/recipes/
Items I use when making bread .sdartisanbread.com/shop-for-s...
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Best scale:amzn.to/3A32aot
Rising containers:amzn.to/3tuGRd1
Bench knife:amzn.to/3tuGRd1
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SAF INstant yeast: Store in your freezer or refrigerator:amzn.to/3tt8kf6
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[@jimsimon5706]

I don't normally bother to comment or engage with you tube videos and other social media - but I really wanted you to know how much I appreciate your approach, your open style, the science, the little tips, your natural ease. The mix of conversational style and information is perfect. Just that, really, thank you. You know your stuff and now I do, a little bit, too.

[@SanDiegoArtisanBreadSchool]

Thank you very much!! Your really made my day!!

[@Fred-zc8lt]

Your film is excellent, like Jim said. It was illuminating. I have just learned of and made my first Poolish. Watching your techniques and getting advice was helpful in understanding why I was doing what I'm doing. Thank you!

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy I was able to help!!@@Fred-zc8lt

[@juheidiheithaguilar9898]

I will try this. Tnx

[@cindyprickett7185]

Kathleen I love you teaching technique and how you explain everything that you do and why! I wish you had more videos available. Thank you so much! 😁

[@SanDiegoArtisanBreadSchool]

Thank you very much! I am working on more videos.

[@laurencewalmsley617]

I'm with Jim Simpson on his comment. After watching numerous "artisian" bakers finally someone who makes day to day bread using artisan basics. Thanks much.

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy I can help!

[@rainerrain9689]

Hi ,hope all is well with you. I hope you come back with more videos, your teaching style is great ,thank YOU !

[@SanDiegoArtisanBreadSchool]

Thank you! I am working on more videos.

[@tda1044]

Thank you so much for this recipe for a small loaf. All recipes I have found thus far are for really BIG loaves, which are difficult to scale down for a novice home-baker. Such a thoroughly easy-to-understand tutorial. Truly grateful for your time and free tutorials.

[@SanDiegoArtisanBreadSchool]

Thank you! I appreciate your positive comments and I'm happy I could help!

[@himmel2436]

phuii. Finally I found a professional baker who taught me right technique of bread making and good recipe. Big thanks to you Chef..

[@SanDiegoArtisanBreadSchool]

Thanks for watching! I am happy I could help!

[@kristinkiel8890]

So interesting! Finally, a clear and concise way of explaining bread making. I love knowing the 'why' we do this or that. Thank you!

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy I could help!!

[@Denise-ln1uh]

This is my FAVORITE sandwich bread recipe!!!!! I have even made a rye bread with this recipe ❤

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy you are enjoying my recipe and techniques!

[@denisewalker1917]

I have been making this bread, both with a wheat and white flour poolish, at least twice a week for over a year and I can honestly say it is absolutely fail proof. By following the written recipe, I have never had a disappointing result. Every few months, I watch the video again just as a refresher so I don't get lazy in my execution. Thank you so much for the best bread I have ever made.

[@SanDiegoArtisanBreadSchool]

I am happy I could help! Thank you so much for your comment, it really made my day!

[@terrierickson439]

Thank you so much! I’ve been baking bread for a year now and no recipe/video has ever yielded a perfect loaf…until today! I learned so much today. I loved the process too! I really hope you will offer more videos. You’re a fantastic instructor!

[@SanDiegoArtisanBreadSchool]

Thank you for watching my video. I am very happy I could help!

[@marcocappiello02]

Kathleen you're super talented and it's a pleasure to watch your videos, you're always so calm and relaxed. Please do not stop making them as I'm learning a lot!

[@SanDiegoArtisanBreadSchool]

Thank you very much! And thanks for watching my video.

[@cstuartcook9390]

Ah! The love pat. That’s the difference. No other baking video has included one of those, but I will from now on.

[@SanDiegoArtisanBreadSchool]

It’s truly the secret ingredient!

[@popeyeonstereo2570]

Wow that was super helpful. Thank you ❤

[@keallenbach]

Thank you! I am happy I could help!!

[@Samantha-ys2pp]

Thanks Kathleen. Very useful tips on this video!

[@SanDiegoArtisanBreadSchool]

Thank you! Glad it was helpful!

[@mirandavandermerwe2185]

Chef Kathleen the reason I mentioned the cake wheat flour of our hero mill is that I don't have white breadflour in stock, it is coming soon, but I am confident in this cake wheat flour to have added 280g flour for your recipe. I just added 1 T olive oil, my preferance, to the dough mix that consists only of the hero flour and your tutorial is helpful, no pockets that needs more knead - they are really hero flour. It is as weak as water and I have wasted my precious 280g cake wheat hero flour in it, and there is even 2 handfuls of raisins added, the sugar and whey. I do have crushed wheatberries, the red winter kernels and I just dumped some of that on it, after adding the 1 T olive oil. The wheatberries seemed to tighten up the dough but it is so slow and I am out of crushed wheatberries. I'm now putting it in the fridge, undecided what to do. It is not forming any gluten as far as I can see enough to bake bread, I've done 5 folds. Should I just dump it? MvdM

[@mirrorgleam]

Fantastic recipe! Thank you for sharing

[@SanDiegoArtisanBreadSchool]

Thank you for your comment! I’m glad you enjoyed the recipe.

[@jvallas]

Great explanations of things I’ve read about or seen numerous times! Thank you.

[@SanDiegoArtisanBreadSchool]

Thank you for watching! Glad it was helpful!

[@LinusSism]

Great video, i hope you make more! It's fun learning more about breadmaking!

[@SanDiegoArtisanBreadSchool]

Thank you for watching my videos! I am happy I can help!

[@homan_idk]

Thank you for making this video! I learn a lot and know the problem that doesn't know in other video so this really help a lot!

[@SanDiegoArtisanBreadSchool]

Thank you for your kind words! I am happy I could help!!

[@larisalarisa4134]

You are very good in explaining, thank you.

[@SanDiegoArtisanBreadSchool]

Thank you! I appreciate you watching my video!

[@tonyj2216]

Your presentation is wonderful. One ingredient that isn't mentioned.....the care, knowledge and love you put in to your baking.

[@SanDiegoArtisanBreadSchool]

Thank you so much!

[@estonian44]

very good info, thank you

[@SanDiegoArtisanBreadSchool]

Thank you! I'm happy I could help!

[@sailorgirl2017]

Thanks for the clear explanations! PS...I didn't find the music distracting at all. Can't wait to give this recipe a try!

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy I could help!

[@AtlantaBestHomes]

Thank you for sharing this recipe. You were very informative and kept it simple. Thank you again.

[@SanDiegoArtisanBreadSchool]

You are so welcome!

[@Mohanadeva]

So much i learned in this vid thanks a lot 😃🙏🏼🙏🏼 take care, looking forward to using the tips and technique in the future

[@SanDiegoArtisanBreadSchool]

Thank you! I'm glad it was helpful!

[@gordonduncan1]

Really clear video and explanation. Worked a treat. So many smart tricks and hints. Thank you from Hong Kong.

[@SanDiegoArtisanBreadSchool]

Glad it was helpful!

[@suprio_gonefishing]

lovely

[@SanDiegoArtisanBreadSchool]

Thank you!

[@nancyholmquist2573]

THANK YOU! You explain the process so well and every interesting. I can't wait to get in the kitchen to get my poolish going.

[@SanDiegoArtisanBreadSchool]

I am happy I could help!

[@nancyholmquist2573]

@@SanDiegoArtisanBreadSchool Are raising containers really necessary?

[@SanDiegoArtisanBreadSchool]

Rising containers are not absolutely necessary, however if they have a straight side they do allow you to know when your dough pr preferment has doubled. Dough/preferment will rise faster or slower accounting to the ambient room temperature. I find a visual is a far better way to judge if the dough is ready to move to the next stage or not.

[@lseeber01]

I noticed that you haven't been making too many videos, I hope you do more because they're very good, thorough and detailed and Kathleen is quite good at presenting the recipes and info.

[@SanDiegoArtisanBreadSchool]

Thank you! Your comment really made my day. I am planning more videos also.

[@lseeber01]

@@SanDiegoArtisanBreadSchool Great to hear! I'll tell you how much I enjoyed it... I didn't really have any interest in making that particular bread (just that I try to use more whole grains usually and don't require sandwich bread) but there's still so much good info and technique and your manner is very pleasant... that I watched it 3x's. LOL.

[@claudioedelman7597]

Amazing tutorial!!! Thanks. I am going to try it to see what the results are.

[@SanDiegoArtisanBreadSchool]

Thanks for watching. I know you will be a success!

[@lisaswanson3988]

I love how Kathleen calmly show me how to make bread, she is so encouraging ❣️❣️ I wish she would share more recipes for bread. Thank you so much for sharing this video 😊 I’ve made this bread and have gotten rave reviews.

[@SanDiegoArtisanBreadSchool]

Thank you! I am very happy I could help!!

[@grazynagracerennick3285]

I love your Sandwich Bread with Poolish Recipe 🍞....It's so easy to follow...! I have baked several times and each time turned out perfect .....! Thank you...🇨🇦

[@SanDiegoArtisanBreadSchool]

Thank you very much! I am happy I could help!

[@swc2019]

Thank you for such an informative video! I have been a bread baker, off and on, for more than 10 years and I was able to add to my knowledge. Thank you!

[@SanDiegoArtisanBreadSchool]

You are so welcome! Thanks for watching my video!

[@gracewest5504]

Thank you for giving a recipe for only one loaf of bread. I have seen many with fewer ingredients, but they are all for two loaves. I can now do a "Poolish" loaf with the ingredients I would like to have included. Your instructions are wonderful.

[@SanDiegoArtisanBreadSchool]

Thank you very much!! I am happy I can help!

[@delawurl5938]

What wonderful videos! I’m learning so much! Thank you! Do you have a video using whole-wheat flour and bread flour? Keep ‘em coming! Please!

[@SanDiegoArtisanBreadSchool]

Thank you! I am very happy you are enjoying and learning from my videos! I am working on more videos. Whole wheat will be one of the upcoming videos.

[@gmax758]

Yes I’m looking for this information too. Thank you so much for your baker’s wisdom!!

[@gordonduncan1]

Such a versatile recipe. My supermarket had run out of burger buns. I used this recipe to produce 8 burger buns. Sprinkled some chia and sesame seeds before baking. Delicious. Thanks so much.

[@SanDiegoArtisanBreadSchool]

I am happy I could help! I have found that once one makes their own hamburger buns, there is no going back!

[@jeanthobaben]

I just discovered "Poolish" a few weeks ago. Now I make it a couple of times a week. I love discovering the possibilities.

[@SanDiegoArtisanBreadSchool]

Making a poolish is an extra step, but creates a much tastier loaf!! Happy I could help!!

[@fayekratzer3154]

My dough did not look or behave quite like yours when do the fold kneads but my bread came out better than ever. Thank you so much for the great lessons.

[@SanDiegoArtisanBreadSchool]

I am happy I could help!

[@kiran-pn8hz]

One of the best videos I've seen on bread. . Thank u. . .is there a reason u do the kneading in the bowl versus doing it in on the counter?

[@SanDiegoArtisanBreadSchool]

I knead in a bowl to make clean up easier. The counter is certainly an option.

[@royallclark6331]

I really enjoy this recipe! I quadrupled the recipe so I can make 4 loaves at a time. I make the 4 loave every other week and haven't bought bread in months now! We don't eat 4 loaves in two weeks as sometimes a friend or neighbor stop by and kind of sorta hint for a loaf! It's all good Oh, Just be sure you have one of those BIG stainless steel bowls to work in! My dough come out to right at 700 grams (give or take few grams) per loaf and makes a good looking loaf from the pan recommended.

[@SanDiegoArtisanBreadSchool]

Thanks for watching! Four loaves is a lot to handle! I'm impressed!!

[@mandiigraham1596]

The finger dent tally is the best idea..

[@SanDiegoArtisanBreadSchool]

I am happy I could help!

[@mirandavandermerwe2185]

Thank you Chef Kathleen, I then understand that you are for adding more bran to a loaf, and to not create a too hard crust, to keep the lid on for the second half of the bake as well. You give good advice, I never thought to change that and can envision it will work well. I am a bit unclear how you want the dough wetter, there are two ways of course. The one is to up the hydration of the dough, from 71%, which is perfect for a low-knead bread, to 75% hydration, which is necessary I've noticed when using any amount of wholewheat flour. Baker's percentage to the rescue. Yet I would hesitate to make it much more initially. I saw from Martin Phillips video the test kitchen recipe where they tested the no-knead bread recipe, he used their seedmix (which I don't have, and will use bran flakes instead). He squirted water over the wet dough after spooning 2 Tablespoons of their seedmix over it. He did another thing, he cut it with scissors, not score with a knife and his comment was to make it look pretty. My dough has been to wet and sloppy before, yet I am positive it will work for your recipe, I hope. If that does not work, I can make the dough more sticky with higher hydration, maybe 80% of course, the next time after this try. I do want to submit to you the thought to autolyse the wholewheat flour anyway, as I did mention that there was a few others that is brave enough to give help for us homebakers to use wholewheat flour in a high-hydration dough. I copy from her website, for your comment, which I would appreciate. You see this is sourdough starter, but so little and I in inverted commas put my question to substitute it for instant yeast 1/4 tsp. Chef Kathleen there is a remarkable change to this method she suggests to the dough. Thank you for your quick response, to help me out with your recipe and adaptions. I will proceed with the other suggestions which seems very good. thank you. MvdM

[@SanDiegoArtisanBreadSchool]

To get more hydration in my dough when I’m working with new flour, generally follow the recipe and then add a tablespoon at a time, checking the texture of the dough. Also with this, I would use bread flour instead of all purpose flour.

[@alissasitihaura3567]

I just made the sandwich bread and it's superb!! So easy and the bread really is soft and fluffy inside.. and I manage to replace the poolish with my sourdough discard while also reducing the amount of yeast in the dough. it gives a really nice mild sour taste without the fuss of a long sourdough making process. I had a bit of trouble using the fold over kneading techniques though, it's still having a shaggy surface even after the 4th knead. So I just follow my gut and use my hand mixer to make sure the dough is elastic and smooth, thank God it worked!! So thank you soo muchh Kathleen, this recipe definitely is a keeper!!

[@SanDiegoArtisanBreadSchool]

Very clever to use your sourdough discard!! I am way happy you like the recipe!

[@mirandavandermerwe2185]

I have made some variants. One a carrot bread, with carrot juice replacing the liquid. Still I need to get my recipe correct. Carrots that I can't liquidize is a problem. I've added raisins, black and white from a recipe 50% raisins and 50% flour which I lessened, and I understand nothing of the consistency needed. I need to get the basic recipe right first. That is the most important thing. I am starting afresh. I know Lahey's recipe of 400g flour, 300g water is 75%, for all purpose, or in my case cake flour. It is much easier to stick with numbers like that if you don't mind. It makes adding a lot easier in working out what is the hydration percentage in the end needed. What you are saying is I need like oatsmilk to let the bread rise, through your recipe, and I need to add 1 tablespoon of water if I am using the brownbreadflour, at a time. 1/4 tsp instant yeast is 0,05% yeast, which is the right amount for his quantity of flour. Which makes 1 comfortable loaf. I am doing the autolyse with the flour and water for 1 hour as Elly's everyday 100% wheat sourdough tutorial suggests. but that leaves me with 2 unknown factors. Elly had a hydration of 90% as she said, oh it is too much, better to go to 80% but she never dit, and being a sourdough recipe, well she's a homebaker and doing her best, but I can't ask her advice. 1 Tablespoon water was enough hydration extra as far as I can see. Now how to add the yeast and oil and salt. I saw how you did the salt, that's fine. Can I add the yeast in the 1 tablespoon yeast, is that the right time to add the oil, no, I don't think so. More water then. Oil cames right at the end then, I think. Her sourdough starter of 2g was unfed and not helpful, yet the small percentage helps that 1/4 tsp per 400g is as it should be. Help appreciated if you can. MvdM

[@mirandavandermerwe2185]

Chef Kathleen I am not in despair about the Shop cheap flour full of bran, that some was sifted out, anymore. The wheatberries that I threw over 1 a.m. in the morning, when I woke from bad digestion, is working. I do the low-knead or faster or quicker bread folds, which Kenji Lopez teaches, which means one can ferment for only 5 hours. I have just done my 4th fold and adding wheatberries crushed in the shopbought flour and I think a loaf can be baked from this, I just need to continue to let the wheatberries incorporate and thicken the very flipfloppy dough. It is no use to do 15-20 stretch and folds with either, they are so wet. 5 makes sense, which is also what Lopez does. Max Bernstein has a workhorse loaf, also pure white bread (for crying in a bucket - if it wasn't for your tutorials.). He does explain a lot more in words what you draw on your tablet. Both is really helpful. I just don't like the lot of wine or cocktail sipping that Max implies. Kenji Lopez is also part of the Seriouseats-team. I have taken a bite from the hero flour dough baked. Not good, the worst ever. Very doughy, the crust is already alarmingly gritty and hard. How to salvage the hard crust? I learned something from Everythinghomemade, the woman grinds her own grains through a liquidizer (which I don't own) and she says her bread becomes rock-hard if she does not put it in a ziplock bag immediately and the steam actually makes that she can bite into that loaf.I will try, in the past it did not work well. 5 hours should have been ample for the better or low-knead dough, should I just have had white bread flour maybe. The bran is definitely a challenge. . MvdM

[@mirandavandermerwe2185]

Chef Kathleen the dough that is not fully bulk fermentated and thus could not bake evenly, as I had an overproofed or underproofed bread, I don't know. I remember something, as I have watched Jim Lahey's video's and Kenji Lopez's. I am overpopopulating a substrate by using too much instant yeast, for a no-knead or low-knead bread. Lahey uses 1/4 tsp with 3 cups of flour, which is said to be around 400g. Kenji Lopez is more precise with 425g of flour and 1/4 t instant yeast. Using 1/2 tsp instant yeast with 385g sandwitch bread - I was not thinking in the wee hours of the morning. I would love to understand what the following means. I transcribed the video. The baker Jim Lahey, and author of My bread, was in conversation with Mark Bittman of New York Times about his no-knead to knead bread concept and recipe. Mark Bittman invited him and said I have some new ideas about Jim Lahey's recipe and asked Jim to tell him (Mark) what am I doing wrong?. Jim Lahey said,What harm are we doing?( Mark is asking Jim Lahey.) (On the screen shows: in other words: more yeast, more action! Jim Lahey replies: ""The things that can be consumed, the natural sugars in the wheat, as well as that 70% starch, can be consumed a lot quicker as a result. The next step would be to rise it for 1/2 hour or so says Bittman. The evaluation. Lahey says, he sees these little wavy lines on Bitman's bread. And the lack of actual crust. Indicates for me (Lahey) that the bread did not bake long enough. See it's just this little bit of crust (looking at the back). Lahey says there is no fissure. There is no crack says Lahey, but what's that says Bitman That's just an expansion mark. I will show you says Lahey, when we cut it up. In more We call this the crumb. And I can tell says Lahey, to the inside and the outside of the loaf, it

[@crowbabies]

Thank you!! I made this bread 2 days in a row. The first didn’t rise well, even after adding significantly more time to the rise, but my kitchen is very cold. I tried to find a place in my house that is around 70 degrees, (not easy, lol,) and the dough acted accordingly. Thank you for the recipe and instructions! The video was very helpful.

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy I could help!

[@wellnesspathforme6236]

Heat up your oven just a little, then turn it off and close the door. Voila, you can control the rise temperature reasonably well.

[@sollanek]

My oven doesn't have a light so for proofing I put a heating pad on the bottom on medium. Works great for proofing.

[@wellnesspathforme6236]

@@sollanek Is that an electric pad?

[@sollanek]

@@wellnesspathforme6236 Yes, just a standard heating pad I put on the bottom rack. Snake the cord up to the top of the oven. I have an outlet right next to my stove.

[@alissasitihaura3567]

Thank you Kathleen, the video is super informative and you delivered it so well! Please make more videos, I'd love to see how you make your best ever cinnamon rolls in your website here 😊😊 also one question, can I use the sourdough discard instead of poolish for this recipe? I've watched some other video that said they both interchangeable.

[@SanDiegoArtisanBreadSchool]

Thank you for watching my video! Yes, you can replace the poolish with sourdough discard. It can be a bit tricky if your discard is older and more like pancake batter than a poolish. If the discard is older you will probably have to add a bit more flour to compensate for the increased hydration.

[@alissasitihaura3567]

@@SanDiegoArtisanBreadSchool ohh so the important thing is to make sure the consistency still right which is a sign that the gluten still there

[@wellnesspathforme6236]

Note -- the pre-ferment is supposed to 105g for the water and whole wheat flour, not 120g.. The original 120g reference was a misstatement, which was corrected later in the video. Thanks for sharing! Can't wait to taste it!

[@SanDiegoArtisanBreadSchool]

Here is the link to the recipe on my website. sdartisanbread.com/classic-sandwich-bread-with-poolish/ I wrote the recipe for 105 grams flour in the preferment. Long story about the 120 grams, but it will also work.

[@wellnesspathforme6236]

@@SanDiegoArtisanBreadSchool Thanks for.clarifying. I will update my original post. 120g about to go into the oven... and I bet it tastes just fine. I will do 105g the next time (which might be tonight!).

[@kathleenchisholm4672]

that was awesome.

[@SanDiegoArtisanBreadSchool]

Your comment brightened my day!! Thank you very much!!

[@h2ostain47]

Thank you for explaining as you went it was so helpful 🙏 Just wondering what kind of cloth you are using to cover the bread? Mine always sticks to the dough. Also I was going to try this in a pullman loaf pan but wasn't sure if it would work? Any advice?

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy I could help. I use 100% cotton or linen to cover my bread. I do use a large bowl do the towel does not touch the bread during the kneading stage. During the rising stage the dough should be dry enough to not stick to the bread. A pullman pan will work nicely. I would advise a smaller pullman pan for this loaf, something around 9x9x4.

[@delawurl5938]

As usual, wonderful video! I have a question about the yeast, if you use regular yeast how much would you use and when would you incorporate it into the recipe? Thank you

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy you are enjoying and learning from my videos!! You can increase the amount of regular yeast to speed up the bread's rise time. I would only add about ½ teaspoon more. If you are using a rising container with a straight side you will see when the dough doubles. That is your goal; to have the dough double during the first rise. The second rise, is a little more tricky. The finger test is pretty accurate for when the bread is ready to bake.

[@sluggerklh]

So I made this bread and it turned out FANTASTIC! The best tasting homemade bread I’ve ever had. I did notice when I was doing my stretch and fold my dough always fought me. I never could do more than like 15 stretches. Is that because my dough wasn’t hydrated enough?

[@SanDiegoArtisanBreadSchool]

Thank you! I am happy I could help!! 15 stretches is really enough to develop the gluten. I add more stretches for beginning students who are having some difficulty developing the gluten.

[@primitivedaisy]

Wonderful video! I plan on trying this recipe. If I want to make two loaves, do I just double it, or are there other things to take into account? 😊

[@SanDiegoArtisanBreadSchool]

Thanks for watching! If you go the the recipe on my website you can adjust the number of loaves. Pick on the 1 and drag it to a 2. Everything else will work beautifully.

[@garybrown6962]

I used Whole Wheat Flour to make my Poolish starter. It seemed drier than it should be. I left as is because I was not sure if adding more water would create issues. After 12hrs it did not look bubbly as the other times using Plain Unbleached flour in the past. I use equal grams of both water and Wh. wheat flour, w a pinch of yeast.

[@SanDiegoArtisanBreadSchool]

You are correct, whole wheat is not as bubbly as white flour. This is due to the bran and germ still in the flour. It doesn't make the poolish less successful, but it does soften the flour so you will get a better rise. Thanks for trying out. my recipe!

[@Rainbow_1981]

Thanks for sharing your recipe..Should t yeast be kept in a cool or warm temperature?

[@SanDiegoArtisanBreadSchool]

I keep my yeast in the refrigerator. Cold helps prolong the life of the yeast.

[@rossdamon]

Very good. What is the benefit of the four-part knead? I'm new to baking bread, this is the first time I've heard of that. Thank you!

[@SanDiegoArtisanBreadSchool]

This is a technique I learned in Italy. It is a very gentle on both dough and and one's hands. I teach it at the school because the gluten is always developed perfectly after the four fold over kneads. No guessing if the gluten is developed, no need for the "window pane"test for gluten development, the gluten WILL be developed. Great for beginners .

[@pinknoisemachine138]

Hello! Great video! But I was wondering if this bread could be proofed in the refrigerator overnight? Would that create more flavor? If so, what stage of this process would that happen? Thanks!

[@SanDiegoArtisanBreadSchool]

Yes, the dough can be cold bulk (before final shaping)retarded in the refrigerator. I have compared a poolish with an overnight cold retard and found no difference in taste. Both were very good. The benefit to a cold retard is the ability to make the bread on your schedule and not the dough's schedule. I have a video coming out soon on this topic that includes a Cinnamon Swirl bread. Basically, don't make a poolish preferment, add the poolish ingredients into the final dough, mix and knead as directed. Place the dough directly into the refrigerator after the 4th fold over knead.

[@janetweick4144]

Thank you for your video! One question, do you ever let a dough rise twice before shaping and final rise? my MIL always did 3 rises before baking and her bread was incredible :)

[@SanDiegoArtisanBreadSchool]

Thank you for watching my videos, I hope they help. Yes, a baker can let their yeasted bread rise a couple of times it increases the flavor of the bread. Using a poolish preferment is another way to increase the richness of the bread.

[@shanti34567]

I do let my bread rise twice. It makes it so much mor flavorful and tender.

[@mirandavandermerwe2185]

Chef Kathleen, I am glad for the acidy of the oatmilk added in the loaf adapted. It does remind me, and is the remedy for the further conversation between Mark bitmann that wanted to make Jim Lahey's no-knead bread faster. ""Jim Lahey says, if you want to get it ready in 2 hours or so, I would mix a portion of dough with more water and flour and not add more yeast. Jim Lahey started talking, but Mark bitmann interjected. Everything is a compromise right. Jim Lahey starts to chew the bread. It's not bad says Jim lahey as he tastes the bread. Lahey to Bittman. Make it even better. Go to the original recipe, add to the water a couple of drops of red wine vinegar. Interesting says Mark Bittman. 4 drops or even a 1/4 t. and instead of using tepid water, use extremely warm water, almost hot. And that's it. Ok says Mark Bitmaan, we'te going to do this. Jim Lahey said, it should work and it will be cool."" This is where the conversation ended. Then what? Nothing....? Kenji Lopez was the one who picked up the part of the vinegar, he adds 1 Tbsp for gluten development, and for flavour like a sourdoughy complexity, 50g of light lager beer. I tried it, but not the hot water, or the bear, but raisinwine that I fermented so that it tasted like ginger ale, but that become stale, so I threw everything away and I did not like the caramelflavoring and the acidity of white spirits vinegar, so, back to Lahey. This is where your milk or vegan milk suddenly brings the answer, the acidity of a faster, quicker bread, as prescribed by Lahey. What do you think about that? MvdM

[@mirandavandermerwe2185]

I appreciate your knowlegableness about wholewheat, there is very little available with instant yeast, well none that I know of, except sourdough yes, a few. I do ask advice as I want to deviate a bit, making a low-knead type bread with your recipe. I am not happy with Jim Lahey's adding of bran on top of all purpose flour just before he puts it in the dutchoven that has preheated at 450F for 30 minutes. He breaks open the bread with his knee in one interview so hard is the crust. It was not hard when it came out of the oven, it was quite nice, except that bran was flying loosely everywhere. I guess I should have added a squirt of water, but it is a very sticky dough, someone suggested cornstarch too, I have no idea how that would work out and as I have felt the toothbreaker in the crust after 8 hours, eating it, I am hesitant to continue. I had 100g of wholewheat flour that has actually been a poolish (as I was testing the strength of the flour with water, before that for some hours. I turned to your recipe in a last resort. I have made a preferment with brown breadflour, with a pinch of salt, which will sit overnight. I have also mixed 1 part rolled oats with 4 parts water for 120g milk replacement, which will soften also overnight. I do want to omit the granulated sugar, as far as I know it only adds to caramelize a bread. I prefer not to have sugar in my bread, unless it gets eaten up in the process, I don't know. As I have an low-knead bread in mind, I will not add more than 1/4 tsp of instant yeast, on top of the pinch already added, I think. Coconut oil I'll add or olive oil, that would be possible, I presume. I seek your guidance, in this if I may be so forward to ask. I have enough bread made from mixtures of brown and white or allpurpose flour type of dough that has caused me discomfort in terms of indigestion that I don't care to make more of them. I will appreciate your help. MvdM

[@SanDiegoArtisanBreadSchool]

I agree with you about adding the bran to the top of the loaf. If you think your new flour has more bran/germ that you prefer you can sift out a bit. Use a regular flour sifter or this bread flour sifter from Amazon. If you want to add more whole wheat flour to your dough it will work, but you will also need to add more liquid as the bran/germ absorb more liquid. I would add 1-teaspoon at a time until I am happy with the texture. Whey and dry milk powder- 1 tablespoon (9.6 grams) = ¼ cup 30 grams liquid, So you can adjust how much you want accordingly. I like a soft sandwich bread so I use more milk than called for in the recipe. I add the whey or dry milk powder in with the flour so I get a nice even distribution. To use an overnight bulk retard, simply mix all the liquid ingredients with all the dry ingredients. No need for an autolyse or holding out salt. The long fermentation will do the same thing the autolyse does. Reduce the yeast to a total of ½ teaspoon if the dough will sit on the counter. If you plan to do a cold bulk retard in the refrigerator (This will give you more flexibility as when to bake.). use the required amount of yeast from the recipe. Place dough and bulk container into the refrigerator after the 4th fold over knead. It will rise in the refrigerator. I like this method as I can fit it into my schedule, but it will take the shaped dough a little longer to rise. Use the finger test to see if it is ready to bake. I would start checking the bread for doneness after 25-30 minutes. If you want a softer crust bake with the lid on the Dutch over the entire bake. No need to remove the lid as it only adds to the crispiness of the loaf. I hope this answers your questions. If I missed something please free to message me. Kathleen

[@sollanek]

I've made this several times always turns out great. Quick question, can I make the poolish with light rye flour instead of wheat?

[@SanDiegoArtisanBreadSchool]

Yes, you can make the poolish with light rye flour. It might change the height of the bread a little, but will taste great.

[@sollanek]

@@SanDiegoArtisanBreadSchool Thank you for the response. I'll try it on my next loaf.

[@nickiwesson433]

Great video. I am excited to try using polish for the first time. I use only freshly milled whole wheat flour to make my bread. Do you know how I should change the recipe to accommodate that?

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. I would add a little more water to the poolish, perhaps start with a teaspoon and see if it is easy to mix. The final dough will also need a little more water. Freshly milled flour needs more water as it has not yet absorbed any water from the atmosphere.

[@SanDiegoArtisanBreadSchool]

Here is a flour sifter that works nicely from Amazon. www.amazon.com/SPX-Stainless-Sifter-Baking-Silver/dp/B09PCF1W6K/ref=sr_1_20_sspa?crid=H3MLA6NDTK56&dib=eyJ2IjoiMSJ9.MhDZaMjl-RoH3RUHvsJMHkTLaxNjn4aAyzL9Z3KV93sEAl7VXOi0Dl9CBNwgyzlUPjr2bH2B5tMBdn71mJbYd6XTRe8rCE6cFkkQn_ca9NG7rlN75N-gOUsnkyXAQ2Y1C_LQlbksXUnUoD3aeBIR09kOvAQhkKScgWvX_YPhEQ3316LdJm6wM8ZCG8t8DPp0noHNUw8zSBKiaOtM6a0rAPC5JkQx8opzRcUJDx3uLZo_SRNQwFUdbdKEyaYgCTeJHPO7q8A9wHcoUE6pqOqxi1qj2GusSB3mJgjCnE5Pjv8.WoA6RhmoT_NYRpfnCsiYPQisRk6R6FEZsKVz7EN445I&dib_tag=se&keywords=flour+sifter+for+sourdough+bread&qid=1712698062&sprefix=flour+sifter%2Caps%2C98&sr=8-20-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1

[@fayekratzer3154]

I started my poolish however, I did not notice the comments regarding the differing flour and water amounts. I went with the 120 grams of flour and water. Pray I have luck. I enjoyed the video and how well you explain all the steps. Thanks.

[@wellnesspathforme6236]

I went with 120g or each and my loaf turned out fantastic. I did withhold a little bit of water because I didn't want to make the dough wetter. Maybe 1-2 tsp. of water less.

[@SanDiegoArtisanBreadSchool]

Thanks for the update!

[@Beanz931]

Do you scald the milk first? I was taught to always scald the milk for bread. But, you did not mention it. Thank you chef Kathleen!

[@SanDiegoArtisanBreadSchool]

Good question! I do not scald the milk for this recipe. The recipe calls for less than ½ cup milk and the difference will be only slight. Scalding milk will denature a protein in the whey and make for a lighter loaf. If I was using more milk, I would consider scalding the milk.

[@Beanz931]

I’m looking forward to your classes being online. That would allow those of us all over to join. I hope your health improves. Much love from ND!

[@SanDiegoArtisanBreadSchool]

@@Beanz931 Thank you very much!!

[@teddover7522]

Nice work👍 would slicing through the sidewall make for a cleaner slice instead of starting through the top?

[@matheresataleon1050]

You didnt score the bread yet it didnt crack. How do i aboid bread from cracking?

[@Fibonacci84]

Just two questions. 1. Score the loaf just before putting it in the oven? In your video you didn't but the the printed recipe shows the loaf scored. 2. Oven set @ 350F. With or without the fan? Great video. Thanks.

[@SanDiegoArtisanBreadSchool]

You have good observant questions! Thanks for watching my video!! I bake this bread at 350° F. If I’m using a convection oven, meaning a fan swirling the oven air, I bake it at 325°F as generally you lower the temperature by 25°F when using a convection oven. As for scoring bread, it’s personal preference on pan loaves like these. I suggest new bakers always score their bread as it’s a learning process to determine if your bread is fully proofed or not. It’s easy for new bakers to under proof their bread . This particular loaf was on the verge of being over proofed and scoring it would have caused it to deflate a little bit.

[@Fibonacci84]

Thank you so much for your reply@@SanDiegoArtisanBreadSchool

[@epoelker]

Hi, I made my first bread with a poolish yesterday. It's delicious with a nice crumb. But now I know why I got some separation inside. Too much flour on the counter. Thanks for your comprehensive explanations. Btw, we live at a mile high altitude in arid Colorado. Is there anything you would change in your recipe that I should follow? I want to use your recipe!

[@SanDiegoArtisanBreadSchool]

High altitude baking does cause some need for changes. King Arthur Flour has an excellent description and suggested conversions for baking at High Altitude. I would definitely keep notes of what changes you made and what you thought of the results. I hope this helps. www.kingarthurbaking.com/learn/resources/high-altitude-baking

[@epoelker]

@@SanDiegoArtisanBreadSchool Thank you for pointing me to KA's site. I wasn't aware of their chart of changes for high altitude and will use it for my next loaf. Otherwise, I'll follow your techniques for folding the dough and such. I'm so glad that I tried using a poolish since that loaf was my best result so far. ❤

[@kamranki]

Very interesting! I regularly bake bread in Panasonic bread maker and it turns out nice but I want to explore poolish after seeing your video. How would you go about it? Any tips would help!

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video! Adding a poolish to bread machine bread is a great idea. it will add complexity, depth and more flavor to your bread. A poolish is equal parts (by weight) of water and flour with a pinch of yeast. It is left to double, usually overnight, then added to the dough. For a bread machine recipe I would use 120 grams flour and 120 grams liquid and a pinch of yeast. (Be sure to subtract the flour and liquid from the final dough ingredients.) The next day, I would mix the poolish with the remaining liquid in the recipe then add the flours and remaining ingredients in the order recommended. I would not change the yeast even though I used a little bit of yeast in the poolish. Note: if the poolish is ready to use before you are ready, it's OK to refrigerate the poolish for up to 24 hours.

[@dorothykelley1881]

K, just want to let you know I have made three great loves since using the Poolish...So glad I found this channel. Best success since I recently started making bread. Good healthy bread...Happy...

[@mirandavandermerwe2185]

On a second thought I am running alongside this stoneground flour which I am happy with with 11,4% protein, a brownbreadflour that confuses me. It says on the side panel it has 12,8% protein, yet it has so much bran added and is a much cheaper flour than the stoneground flour that is now no longer available in supermarkets. It has added minerals and electrolic iron, which I am not happy about. Yet I have a bag of it and I did the flour test of whether it would make good bread - it was jeopardized by the bran of course. I will not add oatsmilk to this one, as my husband has been pestering me to add whey to his bread. And sugar I can add to his loaf, so that too is prefermenting or poolish overnight. I do plan to bake this break after low-kneading after about 8 hours, when doubled in a big enamel iron pot that I can squeeze both in side by side, I think, baking at 450F for 30 minutes with lid on and then 20 minutes with lid off. How much whey powder should I mix with the water that is the milk quantity, if you could advise, on that too, then I swot two flies with one shot (a metaphor in my mother tongue language). I hope to hear your advice on this. Regards. MvdM

[@tannonball]

I baked half a portion of this bread in Thailand (32 C high humid rainy season) and found out that the final dough just too moist. So I reduced water down 10% and it seem right. PS: almost made a mistake about poolish proportion though.

[@SanDiegoArtisanBreadSchool]

Baking bread in high humidity is a challenge. You were right to trust your intuition and reduce the liquid. Flour and salt both absorb moisture and can throw off the water/flour ratios. Thanks for commenting.

[@wellnesspathforme6236]

Is it 155g of warm water or 55g of warm water (55g is listed on your webpage)? I believe I used 155g water previously, but it visually looks more like 55g of water that you are putting in. Will roll the dice with 55g of water and hope for the best. ;-) Also, the recipe on your website calls for 115g of milk, not 120g of milk. Glad I checked this video again! Thank you for this recipe, but please update the water amount on your website recipe. Thx.

[@SanDiegoArtisanBreadSchool]

The webpage recipe is the most updated recipe. I do change them and make improvements now and then. Thanks for watching my video.

[@Simsane]

I only have Active Dry yeast which I bought in a glass jar and keep in my freezer. Can you tell me how I can use this type of yeast for both making the poolish and then when its used in the bread?

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. To use the Active Dry yeast in the poolish I would warm the water and add the yeast. Mix and let it cool to room temperature. Warm water will proof faster and might become over proofed when left over night. Then add the flour and mix well. For the final dough the next day, I would add the yeast to the warm water or milk, mix well and let it sit for 10 minutes until dissolved. Then proceed with the directions.

[@Simsane]

@@SanDiegoArtisanBreadSchool thank you. ❤️

[@sluggerklh]

I have a question. If I wanted to use this recipe for a non-enriched bread. Can you use the same amount of flour for the polish and the bread? And just do 170 grams of water instead of doing the milk and the water and leave out the sugar and butter?

[@SanDiegoArtisanBreadSchool]

Yes you can! You can use any liquid and eliminate the sugar and butter. Your bread will turn out just fine!!

[@mike_adams]

Can this be done using a sourdough starter vs commercial yeast?

[@SanDiegoArtisanBreadSchool]

Yes, soft sandwich bread and use sourdough starter in stead of baker's yeast. You can find a fabulous recipe on my website. sdartisanbread.com

[@Hikups]

When you say the autolyse can't have yeast into it. What about the yeast into the poolish? that ok? Also. my poolish tripled overnight, that ok?

[@SanDiegoArtisanBreadSchool]

I do add the yeast to the autolyse and it works because it takes the yeast 20 minutes to activate and I only autolyse for 15+20 minutes. I do not add the salt to the autolyse as the salt will slow enzymatic activity down. I add the salt after the autolyse. If your poolish is tripling overnight I would add less yeast and probably use colder water. The poolish (or final dough for that matter)should only double as rising more will stress the gluten structure and affect the final oven spring, producing a smaller denser loaf.

[@petermichelson5002]

Good Morning, and B’H!!! So Chef where is your school located in San Diego, and how do I attended you school to elevate my Baking culinary profession, and game as a Chef?

[@SanDiegoArtisanBreadSchool]

Regarding classes, please contact me on my website. or at [e-mail].

[@delawurl5938]

Is it a must for instant yeast? I have regular yeast….

[@SanDiegoArtisanBreadSchool]

Regular or Active Dry yeast can be used. It is recommended to activate it by adding it to a warm liquid. I would add it to the esteem water/milk and let it rest for 10 minutes or so, then add the poolish. Your rise times will be a little longer, but not much.

[@scotttingey3683]

I appreciate your videos. They're very informative ... with one issue here. Your ingredient quantities in the video are very different than what you present on the print page. E.g. the video calls for 55g water (~72.3% hydration) and the print version 150g water (~96% hydration). I do think the recipe multiplier on the print page is cute.

[@SanDiegoArtisanBreadSchool]

Thank you for bringing this to my attention. I hoped bakers would go to the recipe and follow the recipe. Now I see I need to figure out how to get some verbiage on the video stating the differences. Thanks for being kind!!

[@scotttingey3683]

@@SanDiegoArtisanBreadSchool The video is fine. The linked recipe calls for too much water.

[@SanDiegoArtisanBreadSchool]

@@scotttingey3683 Thank you!! I have corrected the recipe.

[@martinemorency7115]

Question: for the poolish in the video you say 120g each of water and flour. However, the recipe calls for 105g each of water and flour. Which measure should be used to work with the recipe?

[@SanDiegoArtisanBreadSchool]

105grans whole wheat is correct for the poolish. I changed the poolish to use the whole wheat flour as it really helps soften the bran and make a lighter loaf. The recipe link reflects the 105 grams of whole wheat flour in the poolish.

[@55418und]

Can I use Elkhorn wheat flour as a foolish?

[@SanDiegoArtisanBreadSchool]

Yes. Einkorn flour can be used as a poolish. I would hold back a little water due to Einkorn flour not needing as much water. You can add it in if you think it needs more water.

[@usharege]

Can I use stand mixer for kneadig as I am 86+,It is very difficult for me to knead with hands.. Please do reply. Thanks

[@SanDiegoArtisanBreadSchool]

Yes, you can use a mixer for kneading. Mix the dough on low until all the flour is incorporated. Let the dough rest for 15 minutes, then continue mixing on low until the dough pulls away from the side of the mixing bowl. Skip the fold over kneading steps and place the dough into your rising container and let it double.

[@jonipleau9284]

I'm using my Kitchenaid for the first time. I kneaded for 30 minutes, the dough never released from the sides. What could the problem be? I've successfully baked bread before but kneaded by hand. 🍞

[@elaineredman6296]

I had a question about tge water being 55 grams versus 155 grams. You stated in tge video , I believe 55 grams, but it showed on the screen as 155 grams. Am I mistaken or hard of hearing. I have my poolish prepared. Looking forward to tomorrow to bake.

[@SanDiegoArtisanBreadSchool]

The correct amount is 55 grams. Please see the link posted under the video for the correct recipe. So sorry for the delay in responding. sdartisanbread.com/recipes/

[@elaineredman6296]

@@SanDiegoArtisanBreadSchool Thank you so much for the response. You're absolutely right. The preferment adds so much flavor. Appreciate your sharing your bread making expertise.

[@YoungevitySanLuisObi]

@@SanDiegoArtisanBreadSchool I just made the bread with 155grams of water. It’s was sticky as all get out. I slowly added flour, however I think it’s gonna be a brick. Also referring to butter and oil interchangeably. Added too much oil. I’d say, fire the video guy.

[@SanDiegoArtisanBreadSchool]

@@YoungevitySanLuisObi Thank you for your comment. My apologies for the incorrect amount of water. I have finally figured out a way to sort of correct it. Please feel free to contact me if you have any bread making questions and I will happily answer them. My email is: [e-mail].

[@YoungevitySanLuisObi]

@@SanDiegoArtisanBreadSchool wow. thank you. That’s cool!

[@LadyCoconutVeganHippie]

Is it 120g or 105g for the preferment?

[@SanDiegoArtisanBreadSchool]

105 g is the proper amount for the pre-ferment. If you click under the description you’ll find a link to the recipe on my website with the entire recipe. Thanks for watching my video.

[@delawurl5938]

Oh Kathleen,… I need help. I made the poolish, it’s ready to go but realize that I have a doctors appointment this morning, And can’t make the bread right now can I just refrigerate it or leave it out?

[@SanDiegoArtisanBreadSchool]

It's OK to put the poolish into the refrigerator. You can use it up to 24 hours later, but only if it's refrigerated.

[@mirandavandermerwe2185]

O dear Kathreen, I understand that you advice for the beginner to mix everything in, when it is a no-knead recipe. Because questions come up. Why was the milk fluid only added the day after and not in the beginning. Since I used oatswater not milk that go bad, would that have been ok, it is at room temperature. Milk goes bad. Is milk or whey then a good idea for room temperature no or low knead bread? The yeast and salt later, with a ''slurry'', making more liquid added? That is done. Now the oil that is also liquid is then added at the first stretch and fold, not so. Wholewheat bread is not for the fainthearted or the beginner, but what can I do? All purpose or cake flour with bran at the end, does not make tasty bread. Am I totally losing what needs to be done? This is then 100% brownbreadflour. I hope you see our way open to advise. MvdM

[@kiran-pn8hz]

I tried this today. . My poolish did not rise at all, i can see some air bubbles but no rise. . can u pls advice what to do? Wait longer? I used while wheat flour. Pls advice

[@SanDiegoArtisanBreadSchool]

As long as you see bubbles the next day the poolish will be usable. Whole wheat doesn't have as much of a visible reaction as white flour. The poolish adds flavor to the bread, so you will be OK.

[@kiran-pn8hz]

@@SanDiegoArtisanBreadSchool thanks a ton for ur help. It is truly the best instructional video I've seen till date. God bless u n may ur channel grow n ur message reach everyone.

[@sluggerklh]

If you turn your oven on for like 15 secs. Turn it off. Turn on the light and then let your poolish sit in there overnight. It will really help it to rise.

[@SanDiegoArtisanBreadSchool]

@@sluggerklh Yes this is a good technique.

[@kiran-pn8hz]

@@sluggerklh thanks for the tip. 😊

[@matheresataleon1050]

You didn’t score the bread yet it didn’t crack. How do i avoid bread from cracking?

[@SanDiegoArtisanBreadSchool]

I generally do score my bread. To avoid scoring the bread, bring it to perfect fermentation or even slightly overproof. It is hard to find the perfect time to pop the loaf into the oven with no scoring.

[@matheresataleon1050]

You didnt score the bread yet it didnt crack. How do i avoid my bread from cracking?

[@SanDiegoArtisanBreadSchool]

I generally score my bread. However, if you bring your bread to a full proofed state in the pan a score is not needed. It's not easy to do!

[@jvallas]

Do you actually keep flour in that banneton? If I don’t scrub mine completely clean after baking, I get those darned bread pests!

[@SanDiegoArtisanBreadSchool]

I don't leave the flour in the banneton all the time. I fill the banneton for classes and demonstrations. It makes a nice presentation. I actually don't flour my bannetons anymore. I line them with a cotton or linen tea towel and dust with a ½ white flour and ½ flour rice flour mixture. The bread never sticks, and I simply shake out the towel and toss it into the laundry, or use it for the next batch. My bannetons stay flour free!

[@jvallas]

Ah, I feel better now! I also use a cloth in the basket quite a bit, & I was pleased that it still leaves an impression of the coils.

[@PaintGuy]

I’m guessing you didn’t show the crumb structure because it was over proofed? :)

[@SanDiegoArtisanBreadSchool]

There is a photo of the crumb on the thumb nail. It turned out great!

[@user-mx5lw2tk7p]

Has anyone made this with all bread flour?

[@SanDiegoArtisanBreadSchool]

I have made this recipe with bread flour and it works great. You might need to add a teaspoon or two of additional liquid as bread flour absorbs more liquid.

[@claudioedelman7597]

So I followed the recipe very carefully, I measured and rechecked everything twice, followed the order of how the ingredients go together, etc ... but my dough did not rise after 60 minutes. Ideas, PLEASE!!! Thanks.

[@SanDiegoArtisanBreadSchool]

Bread rising can take longer if it’s a cold day. Give it more time and if your yeast is good, it will rise.

[@claudioedelman7597]

PS: I meant to write "did not rise 1" above the rim of the pan". Maybe 1/4"

[@SanDiegoArtisanBreadSchool]

@@claudioedelman7597 What size pan did you use? That will make a difference too.

[@claudioedelman7597]

@@SanDiegoArtisanBreadSchool Thanks so much for replying!! It was not a cold day; 74F inside.I waited almost 75minutes and nothing was happening. I baked the bread anyways; as expected it was short, with one end much taller than the other one. On the taller end the crust separated from the bread (air was under it). When I cut the bread the center felt damp but it was not raw. The bread tasted great, especially when I toasted it. Things to notice: brand new instant yeast, the poolish did double in size, and finally the dough remained sticky throughout the entire process, almost as if I had too much milk/water or too little dough - but I'm 100% sure I measured everything correctly. Sorry for the long answer.

[@claudioedelman7597]

@@SanDiegoArtisanBreadSchool 9 x 5" - at the top it measures 8.5 x 4.5" - USA pan.

[@clarabartha1737]

What great training. But why am I not allowed to see the final slices as a reward for watching the whole video? I'm sad.

[@SanDiegoArtisanBreadSchool]

Great question, This was my first full length video and I should have added the sliced bread. So much to learn when making videos. Next videos will include the sliced finished product. Thanks for watching my video and suggesting ways to improve. Very happy I could help!

[@hobbyhopper3143]

I measured very carefully and my dough was much stickier than yours. Any suggestions?

[@SanDiegoArtisanBreadSchool]

I am going to guess the flour is the culprit. I use King Arthur All purpose for this loaf. King Arthur has a higher protein content. If you want to use your same flour again next time you bake, I would suggest holding out 2 tablespoons of water and add the water back in only if it is needed.

[@hobbyhopper3143]

@@SanDiegoArtisanBreadSchool I always use KA flour (this was all purpose). I’ll take your advice about the water. To my utter surprise the bread came out good. Thanks so much for your quick response.

[@SanDiegoArtisanBreadSchool]

@@hobbyhopper3143 I'm glad to hear your bread turned out well!! Making bread is always an adventure!!

[@himmel2436]

@@SanDiegoArtisanBreadSchool thanks chef this really help because I use Japanese bread flour which level of protein is lower than western AP.F in general.

[@jimb8977]

you said 120 g flour 120 g water, then you corrected it saying 55 g of water then I go to your recipes page and there you said 105g flour 105 g of water so what the heck is it ??? make up your mind.

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. You are correct. I updated the recipe to use all of the whole wheat in the poolish. This makes for a better rise as the soaking of the whole wheat overnight softens the bran and germ. Then I discovered I could not change the video once it is posted. The updated version in on the website recipe. Sorry for any confusion.

[@maris8488]

jim b You have probably worked out the liquid amount by now. But if not, the poolish made the night before is 105 grams of water and 105 grams of all purpose flour mixed together (plus the pinch of yeast) to sit on the counter for 10 - 12 hours. The rest of the dough recipe includes an ADDITIONAL 280 grams of all purpose flour, 55 grams of water, 115 grams of milk, plus the other ingredients. It can be frustrating figuring out the amounts. This bread recipe is a two-step recipe adding 2 different amounts of flour and water at two different times.

[@niles006]

You said at first 120 grams of flour and 120 grams of water for the poolish, but when making the bread you said 105 grams of whole wheat in the poolish? Ummm what?

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. Yes, I did change the amount of whole wheat in the poolish. I wanted to soak all of the whole wheat to create a softer loaf and changed the recipe after I created the video. I think it’s a better recipe with the 105 grams of whole wheat flour in the poolish rather than the 120 grams of all white flour.

[@niles006]

@@SanDiegoArtisanBreadSchool yes, thank you I went to the recipe and got straightened out, expecting to bake in the morning. ☮️

[@11BossLife11]

Thanks

[@SanDiegoArtisanBreadSchool]

Happy I could help!

[@cosimanuki]

Nice video. Was very surprised you didn't score the top. The music wasn't necessary and kind of detracted from the presentation imo.

[@SanDiegoArtisanBreadSchool]

Scoring the top of the loaf is a good idea. I didn't for this loaf as it was a bit more proofed than I wanted and I didn't want it to collapse in the oven. Thanks for watching my video.

[@ranjanasharma-dx3jc]

I guess water will be more than needed. When I calculated hydration % ,it is coming about 90% hydration, which will be too sticky to handle. Poolish 220 +120+155=495 Flour is coming 505 including poolish. I feel hydration should be reduced.

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. You can find the recipe by clicking on the link below the video. The hydration of this loaf is 71%. Here is the breakdown. Liquid: 275 grams 105 grams water from the poolish 55 grams water from the dough 115 grams milk from the dough Flour: 385 grams 105 grams from the poolish 280 grams from the dough. Hydration is liquid/flour---275/385= 71.4%