Making Bread With The Amazing Poolish!

Using a Poolish when making your bread is an easy way to take your bread making skills into a different class. I've discovered that making bread doesn't have to be hard or tricky. Making a poolish the day before I make my bread just adds an additional level of complexity.
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#BreadPoolish #MakingBread #Poolish

[@tracynestor5889]

There is not much better than a warm loaf of homemade bread and butter! I am in L💗VE!

[@4chomestead680]

I’ve been making bread for 15 years and have never heard of a poolish before. I am excited to give it a try!

[@debrakessler5141]

Likewise, never heard of it either. I'm going to try it!

[@fallenangelwi25]

The first high note in your introduction scared my unborn son and he kicked me hard lol. It was so cute. I'm 28 weeks and 4 days along

[@thegalgeruds3932]

[@mccardieclan1755]

awe...

[@herbgibbs533]

@@mccardieclan1755 i

[@robinsong7298]

Most of the bread's I make are flat breads for meals and loaf sandwich type breads for daily use. And then challah and home made matzahs also. God bless Shalom

[@thesmiths629]

A couple of us in our house are gluten intolerant, so I make sourdough pancakes from almond flour and tapioca 1:1 plus Berkey water and a spoon full of cultured date paste. (I soak dates in water for 2-3 days before blending into date paste and they naturally ferment) Yesterday I set my flour in a jar to ferment, and this morning I found it had more than doubled and overflowed the jar. Oops! Guess my wild yeast is active 🤪 I hope so because I started wine and mead this month using wild ferments too. Life is a science experiement!

[@klevesque]

My son and I both have gluten issues. I’m hoping using a sourdough starter will help wean us off of the cardboard store bought gluten free breads.

[@bagsmode]

Love mead myself (made it a few times). What's the wild yeast that you're using for the mead, the date paste again?

[@justbeachy2031]

Sounds fabulous! Never heard of fermented date paste. Thanks for sharing.

[@MrLotw333]

Great stuff. I have used Poolish's, Biga's and Sourdough Starters. They all add flavor. I bake bread regularly. I would like to make one suggestion. If you use organic flour, I found that organic flours improves the flavor and it extends the life of the bread's shelf life. Great video.

[@paulettewaller9833]

My husband says “our bread doesn’t need a long shelf life”, It doesn’t stay around long enough Lol

[@MrLotw333]

@@paulettewaller9833 lol

[@cynthiaatlegacyhomestead5422]

The beginnings of a sourdough starter... without all the time commitment.. will give this a try..thanks for sharing...

[@ritavanderpol-modderkolk3857]

I LOVE that you mentionned @LivingTraditionsHomestead, the channel I watch for a long time already! Because they mentionned your and Jamie's channel, I started watching you too! Very informative! Thank you!

[@lisarct1012]

I learned to use Poolish when I learned to make pizza from Vito and use it in all my yeasted doughs. It really helps the flavor and I always get a great rise.

[@BostonCousin]

Started with John Kirkwood's poolish years ago and never looked back. Keep it going. Thanks.

[@steffym2594]

Poolish. Word of the day :)

[@yalonndag.7041]

I’ve made bread before but I’ve never tried this... I will now. Thanks so much!😁

[@monaperry2635]

No fail no knead bread is THE best!! I have added raisins, br sugar and cinnamon to no knead bread and it's so good!!

[@jonchamness2410]

I haven't before but I am going to give it a try!

[@melaniearison1209]

I love bread so much. 😍

[@BamBam-th5fk]

👋🐻

[@wallstreetcrash1]

Thanks for posting Certainly saves on a lot of faff as we say on this side of the pond. (Gonna try this with baguettes) 😁🇬🇧👍

[@vindicator54]

I recently started using poolish for my ciabatta rolls and am really taken with the flavor. I will try a loaf of bread soon.

[@jerryc5622]

I am definitely going to try this. Thanks zach

[@redmimic5532]

You're a good man and people should tell you that every day

[@laurarios8603]

I will have to try this. I love baking bread for the family.

[@suedavidson3084]

This is awesome - uses less yeast per loaf and tastes better too. I have been hoarding yeast in my freezer since the shortages last year so it's great to know it will last longer using this method. So easy too - Thanks for posting!

[@justbeachy2031]

You can make a sourdough starter without the Bread yeast. It just takes longer and has a little more maintenance.

[@JamysOnJericho]

I'm definitely going to try this with some of my other bread recipes

[@rossplainold1565]

I've never heard of a poolish. I will be given it a try.

[@tallcedars2310]

No other bread can match a poolish bread in my books. It beats other breads hands down with flavor, texture, smell and look of this bread. In another video you made two loaves, they look amazing. You are a healthy bread baker for your family! I understand poolish is easier to digest due to the gluten being broken down. Happy gut, happy us:) Thanks for another great homesteading video!

[@kamranki]

I have tried poolish before from a recipe on KZbin. I did a long ferment for 12 hours in fridge and then added the poolish to main dough and baked as regular. I also tried same recipe without poolish starter and found no noticable difference between the 2 loaves. What could have gone wrong?

[@tallcedars2310]

@@kamranki The recipe I use is from the book Flour Water Salt Yeast by Ken Forkish. It might be different than the YT recipe is all I can think. This one, the dough stays on the counter. The overnight temperature states dough should be 67F (19C). This allows the yeast to ferment faster.

[@Brisbanesdaddy]

That is a form of a sourdough starter. You can feed that regularly.... 1 , 1 and 1 . you can keep it in a cool place to slow it down if your not using it regularly. Your "poolish" is a wonderful way to work bread!

[@TheCindermonkee]

Watched Fiddler on the Roof today with our boys, funny how you miss someone you never met. Have not done poolish is a long while, must try it again. The bread making rabbit hole can be a long one, sourdough, hydration, no knead... you can forget stuff along the way, good to be reminded of some of the simple, tasty stuff :) Shalom from New Zealand

[@robinsong7298]

Haven't tried this, I've just baked bread for years so I guess I'll have to try this. God bless Shalom

[@Jen4Hand]

you have got to try it! made such a big difference in my bread (a tartine style rustic bread)

[@robinsong7298]

@@Jen4Hand I will probably this afternoon during my baking time. God bless Shalom

[@loricoil1732]

I'll be trying that next week.

[@MichaelR58]

Thanks for sharing, God bless !

[@susanpeters4608]

I gave been using Living Traditions Artisan Bread for awhile here and just love it! (I had a couple of friends who had grandparents who used this method but they are gone and my friends only remembered it as 'the Science Project' ). I will try the Poolish method next time I make Kevin's Artisans Bread!

[@Detroitstarlight]

I use a poolish mostly for ciabatta . This year Ive been making a different bread recipe every week . I was trained by master chefs and have a degree in baking and pastry , I’ve got a lot of recipes .

[@MrLotw333]

Very cool. My pizza dough recipe is from my grandma. Over hundred years old. The one difference from her original recipe that made was measuring in grams rather than cups. It is much more consistent.

[@yvonnewtks]

Help me please

[@SashineB]

Good video, thanks. I made bread yesterday, using a mix of rye and whole wheat flour (and some all-purpose flour, plus wheat gluten.) I also added some mashed cooked barley and olive oil. As I am on a "heart healthy" diet (due to heart disease/quadruple bypass surgery), I don't use salt, and since I have to watch my sugar levels, there is no sweetener, but it still tastes delicious. I used a poolish that I had made two days earlier. I had it in the fridge for part of the time. I usually cover mine if it's sitting on the countertop but I'll try your way of not covering it. Thanks again.

[@junegagnon3921]

Yummy! Will give it a try! There is nothing like homemade bread! Thanks for sharing!

[@karilods1593]

I’m going to have to try this! I love making bread!

[@kacythomas7436]

I use to keep a Herman in my frig. made from potato water. Hadn't ever heard of a poolish before, but would like to try it 😉

[@rickmartin9823]

You waffle on 2 Mitch!!!

[@pisgahfarms6241]

I have done it and added cheese and garlic so yummy

[@michaelbryan2474]

Going to try it after Shabbat.

[@mountainviewsoapcompany5712]

I am going to try it!

[@lisa32469]

I make bread weekly, I think I will try this to speed up my rise. 😊💜

[@Anamericanhomestead]

Yes, I think it does speed up the rise. But I'm not that experienced.

[@janholman6192]

At 71 years of age, I finally got to know about the poolish method. It makes a much better loaf of bread than the regular way. Tastes much better and has a higher rise and better crumb. I have only been using this method since I discovered it this year! 😊

[@shaneerasmus2591]

Thanks going to give it a try

[@justbeachy2031]

Who's having fresh bread tomorrow?

[@katielin2379]

Definitely gonna try it.

[@angellalewis2344]

Gonna give it a go! Thanks for the tip!

[@stupidshouldhurt8363]

Thank you! I am trying it now😊

[@JamysOnJericho]

I use a poolish to make focaccia and pizza dough

[@cathyfrost4198]

Amy, how much of it is used? The whole jar (1 cup flour/1 cup water) replacing those amounts in the recipe? And the yeast is per recipe or does that need adjusting as well? Thanks!

[@JamysOnJericho]

@@cathyfrost4198 I watch Vito iacopelli on KZbin. His video how to make 1 dough perfect for pizza focaccia and bread is where I learned how to do it. He weighs out his ingredients so it would be better to watch him for the instructions.

[@cathyfrost4198]

@@JamysOnJericho Thank you!

[@JamysOnJericho]

@@cathyfrost4198 you're welcome! Seriously try it. His new york style pizza crust is really good and easy to make too.

[@theresa_lili]

Do you have a video of you making the no need bread with the poolish?

[@osiyopeace4483]

I never tried it , but I will try it and see how I like it. Thanks for the tip.

[@laura3930]

Yummy! I'm going to try it! 🤗

[@annabischoff4954]

Love it! Never heard of it. Thank you🎶 bread looks delicious! You share recipes like my Grandma used to.... Lol that's a good thing😁

[@dietrevich]

One tip for even better poolish, use room temp or even somewhat cooler water. Taste develops better over cooler temps. Also if time allows, you can let sit for an hour at room temp and then transfer it to the fridge for up to 24 hours. You will be impressed then for sure.

[@countrydad833]

Show us how you make your bread

[@kathleenperdue9753]

I'll try it thanks Zac , I alway make the no-knead style because I have to make bread for my husband from scratch. God bless

[@12tribesscattered31]

Going to try this today Tudah Rama brother!

[@tammyt870]

I started sourdough last year and poolish is similar to a levain which is called for is some sourdough baking. I also love Living Traditions channel. I need to try Kevin's bread recipe :)

[@sjking1111]

This reminds me of the preferment you make with a sourdough loaf. Nice to know you can get it going with yeast breads too, since I'm not loving sourdough.

[@yvonnewtks]

I wish he gave me the recipe he used for his bread I’m searching like crazy and I did the one cup of flour and one cup of water and it’s fermenting just great but I don’t know how much to add to the bread recipe help !!!!

[@christinebeck8672]

Love this! I love making bread too! I have mastered homemade bisquits but could practice more on bread!

[@birdandcatlover5597]

You have a biscuit recipie? Mine turns bitter as soon as it begins to cool...

[@christinebeck8672]

@@birdandcatlover5597 Happy baking...hope they turn out for you too! One of the keys is to not overwork the dough in fact don't knead it just fold and flatten about 5 or so times. Use really cold even frozen butter. Here is what I do, although I am sure there are better recipes out there. Preheat oven @ 425°. I put my pan near or on the stove to absorb the heat. 2 cups all purpose flour. 3 tsp baking powder. 1-2 tsp sugar(I usually do 1 tsp). 1 tsp salt. Whisk together. Then take 6 Tbsp of cold butter diced into pieces and add to the flour mixture pincher cut it into the flour mixture; keep it course, don't fully mix, it should be large crumbles. Make a well in the flour mixture and add 1 cup of whole milk; stir gently, don't over stir, it should be rough. Take dough out of the bowl and put it on a floured surface; flatten the dough and then fold the dough over...repeat this about 5 times. Cut your bisquits out, put in cast iron pan(you could use any pan I suppose) touching each other. Brush tops with milk or egg. Bake at 425° for about 10 minutes.

[@joyceterra2265]

I make all.types of bread. From regular loaves, rye breads, multigrain breads, sourdough breads and artisan breads. I have never used a poolish but I am definitely going to try it. It is similar to a sourdough with the exception of time and added feedings for the sourdough. Thanks for the heads up. Will do next week when I make my breads.

[@joanieschwartz7415]

I am nervous not because of the poolish but because of the amount of restraint I am going to have to exercise in not now inducing myself into a fresh bread coma...

[@Kenniii3]

Yum

[@barbiec7862]

I just made a poolish.. hope it works!

[@coonyankcompany582]

That bread looks amazing. Please do a video showing how to make it. PLEASE! 🙏🏻

[@urukadooedwards7637]

kzbin.info/www/bejne/goayZXWNg8qFlZo

[@gdavischick7004]

I've tried sourdough start. This looks way quicker. 18 hrs is way better than a week on the counter. I'm gonna try this tonight.

[@Jen4Hand]

I love, love, love making bread with the Poolish!! I learned about it from "Weeds and Sardines" - changed my breadmaking game drastically! Wish I had learned about it years ago! Good for you!

[@Anamericanhomestead]

Me too! I love that video!

[@gd8610]

Sounds great. I do that and let it sit for 3 or 4 days with a coffee filter on the top of the jar under the rings. Keeps out the flys. Add double the sugar when ya mix it in your recipe. May take slightly longer to rise but BAM sour dough!! Great for pizzas!

[@garylester8621]

I've beed using poolish for years. I got tired of messing with sourdough. (too much hassel for me) To me this is just as good as sourdough. I use it in my pizza doughs also.

[@LMaeCook]

Never heard of it, looks like a time saver with that and having a no knead recipe.

[@karenparham6268]

I dont. But I will now. Thanks

[@natlim6709]

Thank you for this method. My family loves it. Now I can stop buying bread from the store. ☺️

[@MHayes7777]

I make an Italian bread doing that method but I call it a "sponge". It is delicious!!

[@f.maria7835]

I love this video zack...please tell us about your homestead.advice or a tour...how you feel etc

[@birdandcatlover5597]

I wanna try this! I've had artisan bread, but I dont like that brand. I'd love to make my own (I usually have supplies), but the recipie I have is a 4 hour bread maker one...and comes out SO HEAVY. I like light, flavorful, and durable bread (spoiled to the kind you usually toast) love your kitchen by the way...mine is tiny!

[@thegalgeruds3932]

You can get wheat berries or nice flour from Wheat Montana online.

[@LJFullHouse]

Use natural yeast. So much yummy sourdough flavor. If you don’t like sourdough, add a tablespoon of baking soda to your dough.

[@luwrolstad1274]

Never tried this, love to make bread, looking for a healthier dough and wondering if the fermenting might be avantageous. Will try this

[@Jen4Hand]

Do you guys still grow sunflowers? Try making a seeded bread.

[@paulettewaller9833]

Love our seeded bread!

[@pds_24121]

Looks like it will be a hit. Exactly when do you add the poolish to the recipe? I use the same Living Traditions Homestead recipe that you do and love it. I would love to make it even better.

[@mom24boybarians]

I add my poolish when I add liquid ingredients.

[@skipkain5468]

How much need starter with artison bread to make. Need that jar all?

[@TheCindermonkee]

Hey Zac, you may be interested in the Bread of Life by Sue Becker video, she gives amazing thoughts on the bread of life, whole grain, freshly milled grains like the Israelites would of eaten, and all the goodness they add to our diet. Without a mill I can’t go 100%, but a magic bullet can blitz a portion of the flour for me which is better than nothing don’t you think.

[@justbeachy2031]

I use sourdough and always leave my pancake batter out overnight so it's really bubbly in the morning. I haven't been doing any of this lately so, thanks for the motivation. If interested, when I make pancakes I try to make them as healthy as possible. I mash or blend steamed (leftover) carrots, purple or orange yams, even spinach was delicious! Grated turmeric, ginger, I use almond milk that you can add regular milk and egg to that if you want. Not sure about leaving it out overnight with an egg in it. cinnamon, baking powder, soda, flour, salt, pinch of sugar. I sift the dry ingredients and try not to overmix the batter. I cook it in coconut oil For the topping I squeeze some orange juice, little maple syrup and cinnamon. Of course, butter would be delicious. You can also take your batter and add in herbs and spices, garlic powder, little salt and pour it in the pan to make a fry bread. Not as healthy but it sure is delicious every once in awhile

[@mom24boybarians]

You can always add the egg just before cooking. But you really don't need to worry any more about the egg than you do any milk in your recipe; the fermentation should keep unhelpful bacteria at bay.

[@twogirlshomestead60]

I want to try this but when do you ad this polish? it sounds great.

[@mom24boybarians]

Add with the wet ingredients

[@plantpoweredmuscle]

I made sourdough starter about a year ago. Kept it in the fridge in a mason jar. Went to get it one day and it fell and busted all over the floor. I was annoyed. lol I need to start one again.

[@mom24boybarians]

My visiting Mother in law cleaned out my fridge and threw mine away :( It's sad and irritating when you have to start over.

[@Johnny-310]

Please post or share your bread recipe

[@thegalgeruds3932]

My Grandma made something similar to make sourdough pancakes when we would go camping when I was a kid. Pardon me while I just drool all over the keyboard here...

[@firedog9407]

👍

[@brandierance4274]

Do u add the same about of poolish as same of flour and water?..example 1cup of flour to cup of water and then 1 cup of poolish?..I like to try it sounds good..thank you for sharing...sending love and prayers 🙏❤ shalom

[@mom24boybarians]

I'm not sure what you are asking. If you are asking about making/keeping a poolish for "next time" that isn't, technically, how a poolish works. A poolish is made for "this" batch of bread, not like a sour dough starter that a portion is kept and built for future batches of bread. Equal parts flour and water and a very small amount of yeast = poolish. Let it sit for up to 24 hours and get active. When you make your bread, subtract the amount of flour and water in the poolish from the amount in the bread recipe. Make your bread using the yeast called for and add your poolish with wet ingredients.

[@cliffordcarroll9320]

Where do you go to get the no knead bread recipe that you are using?

[@Anamericanhomestead]

Links in the description below

[@KayKay-dx6jw]

Zac, I want to try this soon. QUESTION: Do you reduce the cups of flour on the bread recipe from 3 to 2 because the poolish already has 1 cup of flour? What about the water and yeast in the bread recipe, do you reduce the amounts? This looks so delish❗

[@mom24boybarians]

You can reduce by one cup water and one cup flour so your volume stays the same. However, personally, I just add the poolish in addition to the recipe. Then I just have a bigger loaf.

[@ronnipaints6128]

King Arthur's is the best.

[@TheJoyfulHomemaker05]

I’ve failed so many times at sourdough. I tried a poolish and used it like a sourdough starter before Unleavened bread this year. I used it in breads, biscuits, banana bread, pancakes. I fed the poolish like a starter and had “discard.” I’m not exactly sure that’s what you’re supposed to do, but I did and it worked lol. I used AP einkorn flour. It really was delicious. When I buy yeast again, I might need to make another one lol.

[@CG-mj8tk]

So when you add the poolish to your bread recipe, do u still add yeast to the whole shabang?

[@TheJoyfulHomemaker05]

@@CG-mj8tk yes.

[@mom24boybarians]

So what you are doing is what an old baker I know called enhanced sour dough. If you are keeping some poolish for "next time" and feeding it, etc, it is actually a type of sour dough. Not all sour dough baking require the use of no other yeast or leavening. In the commercial bakery my old friend owned, they added yeast to their sour dough bread to ensure a predictable rise. I really like how you found a way that works for you. I mean really, the only rule for baking/cooking is that you like the finished product.

[@paulettewaller9833]

I’ve only used sour dough starter in my breads, but watched other video’s on poolish. I guess I should break down and try it. I have a question though. If your recipe calls for the SD starter, do you use your SD starter plus the poolish or does the poolish replace the SD starter?

[@mom24boybarians]

It wouldn't hurt to use them both and might speed up your SD bread dough's first rise (my SD first rise is like 8 hours or so).

[@paulettewaller9833]

@@mom24boybarians thanks. It takes mine about the same to rise.

[@amyeverett2676]

Can I use a gluten free flour in place of your regular one and it still come out as good?

[@mom24boybarians]

Gluten free flour breads NEVER come out as good as regular flour. However, I think using a poolish has improved the gf bread my son has been making. Give it a try. It certainly won't make a lesser loaf.

[@cristinamartinez1235]

Is that a sustitute for the yeast or baking powder or sour dough, or should I use both the polish and baking powder or yeast or sour dough?

[@CG-mj8tk]

My question exactly

[@mom24boybarians]

This is not a substitute for the leavening or yeast. Add the poolish with the wet ingredients.

[@cristinamartinez1235]

@@mom24boybarians Thank you!

[@sherrymurphy-kleine4592]

Isn't that the same as a sour dough starter?

[@emilymosheh]

Can you share your bread Recipe. I have never heard of poolish!

[@Anamericanhomestead]

The recipes I follow are the videos I linked in the description. Check those out.

[@carolisahammer3107]

This might sound like a weird question, but I’m NO baker. I know that there are several kinds of yeast available in the store. What variety of yeast do you use, please?

[@MrLotw333]

Instant Dry Yeast or Dry Active Yeast. Either one will work. Good luck

[@carolisahammer3107]

Thanks so much! I feel foolish as I now realize he actually said in the video. I’m so tired today and it sure shows! 🙈

[@MrLotw333]

Don't feel foolish. It's hard to catch everything watching the videos. Let me know how your bread comes out.

[@graftedbranchhomestead]

Well I'll let you know in about 18 hours how I like it. Lol

[@graftedbranchhomestead]

Well it's 24 hours later. Yesterday I started this poolish. I made our favorite 4 ingredient bread today and added the poolish. We love this bread but always wish it rose more or was thicker. This poolish was the trick lol!! I give this a definite 👍. I'll be doing this everything. Thanks!!

[@anitamafoa6361]

What is the difference between Poolish and a sour dough starter?

[@mom24boybarians]

A poolish is sort of a jump start for your bread and gives it "mature" yeast action and "fresh" yeast action for tenderness and rise and more complex flavor. You are still adding yeast when you mix up the rest of the ingredients. You are only making enough poolish for one baking session. Sour dough starter, on the other hand, takes a while to develop (and a lot don't use commercial yeast to get going) with consistent feedings. Then, before you plan to bake, you feed it so you have enough to have some left over for future bakes. This feeding is usually done the day before so the sour dough starter has time to develop and get more active before the quantity is reduced by use in the batch of bread you are baking. The sour dough starter is traditionally all the leaven/ferment/yeast you need to make bread; no added yeast.