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poolish bread recipe !
Preparation 1:
• T65 flour: 325g
• Fresh yeast: 1g
• Water: 325g
Preparation 2:
• T65 flour: 675g
• Fresh yeast: 8 g
• Water: 325g
+Poolish 1
For the sesame bread = 900g of dough + 60g of sesame.
Poolish is an ideal technique for making bread if you don't like the taste of sourdough.
You will get a nice honeycombed crumb of bread.
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00:00 presentation
00:50 How to calculate poolish
03:00 Preparing the poolish
04:29 Kneading the poolish
07:18 Dividing and shaping the poolish
10:30 Bake your bread well at home
12:50 Scarify your chopsticks well
14:26 Bread tasting on poolish
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See you soon on bakery step by step by Fabrice Cotez.
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