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Hello everyone:)
This week's video is olive focaccia using Poolish and a stand mixer.
There were a lot of people wondering how to make it with a stand mixer so I quickly filmed it.
Basically, the recipe used is exactly the same as the last focaccia video.
You can think of them as only being different in method.
(I increased the amount by 1.3 times to spread it out)
‘Poolish’ is a type of pre-fermented dough developed in Poland.
After mixing some of the water, flour, and yeast used in the recipe in advance and fermenting for a certain period of time,
The dough is made by mixing it with the rest of the ingredients.
(Similar concepts include sponge and Biga, but they are all collectively referred to as pre-ferment.)
This is because the pre-fermented yeast, flour, and water proof slowly creating a complex flavor.
The finished bread has less of a yeasty flavor and has a complex taste.
Also, during mixing, the gluten is created faster than the straight method, making it easier to work with.
The aging of bread also slows down so it can be stored for longer.
Making bread by making pre-ferment (poolish, sponge, Biga, etc....) and using a mixer and dough conditioner is actually one of the most used methods in the bakery.
If you make the dough in advance before leaving work the day before and mix it with a dough mixer the next day,
The advantage is that the work schedule is neat and efficient, and the bread has a good flavor.
* If you find this video difficult,
I recommend the previous video on how to make it simply using the straight method and no kneading without using Poolish :)
• 무반죽 포카치아 No Knead Foca...
▶Ingredients (For 1 focaccia measuring 35cm*27cm wide)
[Poolish]
130g bread flour
130g room temperature water
0.5g Instant dry yeast
1) Mix all ingredients.
2) Leave at room temperature for 12 to 18 hours to ferment. (Based on room temperature of 23 degrees)
[Focaccia dough]
Poolish
210g bread flour
142g room temperature water
3.5g Instant dry yeast
6g Sea salt
13g Olive oil
1) Put the poolish and all remaining ingredients in a bowl.
2) Mix with the lowest speed of the mixer until no powder is visible.
3) Mix at the highest speed for about 4 minutes.
(Mix until the mixer makes a sloshing sound, the dough pulls off cleanly from the bowl, and the dough takes the form of a lump wrapped around the hook.)
4) Transfer the dough to an oiled bowl and let it ferment at room temperature until it doubles in size (about 1 hour and 30 minutes).
5) After the bulk fermentation is completed, fold the dough and spread it on a pan greased with olive oil.
(If you want to spread it widely and shallowly, spread it to some extent, rest for 15 minutes, and spread it again.)
6) Cover with plastic wrap and perform the final proof for 40 minutes.
7) Sprinkle olive oil on the surface, press it with your fingers to make holes, and then add the toppings of your choice.
8) Bake in a preheated oven at 200 degrees Celcius for 20 minutes.
*Storage: It tastes best right after baking and cooling slightly. Can be stored at room temperature for up to 2 days or frozen for 2 weeks. When you take it out and eat it after storage, be sure to toast it until the outside becomes crispy!
instagram : / jadore____
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