This Poolish Sandwich Bread is SO GOOD It might get Stolen

[@the_bread_code]

Episode 1: Yeast sandwich bread: kzbin.info/www/bejne/rKqnhX58qct8mJI Episode 2: Poolish sandwich bread: kzbin.info/www/bejne/eJCVhHijrt6pqdE Episode 3: Sourdough sandwich bread: kzbin.info/www/bejne/pZDbpYmjh5mposU

[@danny80268]

3:56 As a (current) engineering major, I would argue that 0.2g rounding when yeast grow at an exp() rate could make quite a difference over 24 hours. Even so, since the poolish will be saturated, the yeast would again grow exp() when given food. I love your testing and meticulousness. It's a sure sign of an engineer. (As well as rounding where we want to) I'm really excited to try making my own sandwich bread. It would be so awesome to have some sandwich bread to pull out with some deli meats, mayo, lettuce and cheese.

[@ryanfoong8878]

At 3:50 you mentioned there would be a lot more yeast in after the overnight ferment. Why is that?

[@petermichelson5002]

What type of oven stone are you using?

[@DANVIIL]

Every time you pat the top of the dough ball I think, "nice dough, good dough" as if it's a pet. Great video!

[@the_bread_code]

Thank you! That's very important 🤣

[@juanemilioaranda]

@Danvil - LOL too true. I tell my family it's time to feed my pet yeast (starter). A baker in Australia says "pat it, tell it you love it"

[@virginiavoigt2418]

Just what I was looking for. Poolish, no-knead, overnight . . . . You are about to improve my bread game. I love your gentle delivery too. It is a pleasure to listen to you.

[@syedazli6580]

Im really happy when someone include the ingredients and instructions on description, not some baker who force people to visit their site.

[@karlastrebel1909]

I’m a long time fan of your channel. I just want to say how much I love you. I’ve learned how to bake unforgettable bread. Thank you

[@lsieu]

I love the sound of the bread being sliced: crispy crust! Great flow chart too!

[@CarmenMarie01]

This sandwich bread has come out great the two times I made it. Thanks for all the detail. I made the first sandwich bread recipe/recipe first, and that was good. This one is much better and so forgiving for inexperienced bakers. I'm working on my stiff sourdough starter now. Love your baking style with the combo of science and art.

[@lou20199]

I baked my first bread by following your video and it was a success! Thank you so much for explaining everything in detail and especially for telling us the reason of each step (so I can be really flexible)~

[@maureenperez9999]

I left a message of misery yesterday on my struggles with starter getting active even with WW flour. Well, I didn't "think" it was very active because it didn't have much bubbling and only floated for a sec and then sank. But, I decided to use it in the autolysed dough for the white sandwich bread I already had prepared. Shocker! It rose just fine. Because I had to use a cast iron round lid because that was all I had, middle had a high rise in the middle and much lower rise on sides. I bought two different pans to try your stacking idea for holding in steam. Thank you for your excellent videos. I have watched many, and you are the first "teacher" that I actually could make a good loaf after following your videos. Your explanations are clear and concise and greatly appreciated for newbie artisan bakers like me.

[@ericperry1861]

Half the loaf fell into my mouth after this came off the cooling rack. I totally didn’t eat half a loaf of bread in one sitting. Also, a stick of butter fell in at the same time. The flavor, however, was no accident. This is a weekly bake for me now.

[@the_bread_code]

Amazing 🙏🏻

[@carolel7384]

Gluten tag! and thank you ever so much for your precise clear explanations and the truly excellent flow charts!

[@MyChilepepper]

I tried this recipe and this is the best tasting bread I’ve ever made. Now I just add my poolish starter the night before to make hybrid yeast loaves. I have also ventured into black rye bread with caraways using this method. Excellent results. Ty and May the gluten be with you.

[@lilycardoso4679]

Made this bread yesterday. I used sourdough starter that wasn't very active and added dry yeast (4 gms) . I mixed it by hand and it was easy. This is one of the best breads I ever made. Soft and moist! Thank you for your recipe and helpful videos!

[@devorahstree671]

I was just thinking about doing this exact same thing! My new starter is not quite ready, but I want to bake some good bread now and I was thinking of cheating a little. Thanks for the encouragement!

[@davidclark9086]

Your method of removing a small part of the door then placing it in a small container to rise is something I have never seen before. Great tip. Thanks.

[@tracey278]

Success finally !!! I made 2 loaves one was a mixture of bread flour and whole wheat flour the other one was straight bread flour and this one was a little over proofed but I’m happy ! I will take it as a win 🏆 totally enjoyed the dainty crunchy crust compared with my horrible 100 % wheat bricks I was baking last week . Thanks to you my bread game is getting strong 💜🌸

[@the_bread_code]

Thank you! Glad to hear that those tips are helping you!

[@maureenperez9999]

Congrats on your successful bake! I finally had success one loaf ago. I am struggling with shape, stick, STARTER but this channel has been great in helping me make less mistakes and getting better results. I made this poolish today for the first time. First off, I could not believe how fast that dough rose with that poolish style. My bread doubled and then some, in under 2 hrs. I live in California, and it's high 70's one moment, and low 80's on the same day. Wrecks havoc with my rise. I love the fridge proof method, but since it's the early afternoon, I decided to let it rise at room temp in my closed microwave. I have to use cupboards or closed oven or microwave to control kitchen temp for this delicious hobby of mine. 😊 Hopefully it will also work. Sourdough starter and I have a torturous relationship. I may switch to more Poolish and other pre-ferments to keep my brain from exploding with starter fails when I go to bake. These are excellent alternatives to sourdough. I am fortunate to have an oven that allows me to flood it with steam from the steam-bake program so I also hope that will make artisan sandwich bread making much easier. Boules are not a problem to get steam from the lid while baking, but loaf breads don't work that way. 👀🤷‍♀️

[@maureenperez9999]

@Isak Tougaard Thank you, Isak. I live in California, USA. We get large fluctuations of temperature in a single day. Problem wasn't in the summer. Starter does well in warm conditions. It's now that it's cold that I have to get starter to start. Our coldest daytime temps would be 68 F degrees. Starter can take 7 hrs to rise, instead of 4-5. That is even when I use a steamed water cup next to the jar and keep refilling the cup. I don't have a proofer so put my starter jar in the microwave with the cup of hot water and keep refilling and heating the cup. I will probably add two extra feedings, and see if that strengthens the mother" enough to handle lower temps once added to the starter jar itself. Since this previous post, I have had better luck with starter starting in summer...now I'm dealing with sluggishness in the winter. My "Mother" jar is never a problem. I strengthen the mother starter twice the night before baking and can leave it on a counter in cold temps overnight and it looks ready to use. I just don't trust the starter jar which is what I use on baking day. If I'm sleeping, I don't know when it collapses...so cannot leave that out overnight. On baking day, I feed the starter jar 20g starter from mother, 60/60 flour water for one loaf recipe. I use 100 g of starter for Hendrichs recipe. Thank you for your suggestions. It is very much appreciated.

[@rontavakoli-JD-MBA]

Excellent advice on both autolyse and on bigga. wonderful video. thank you

[@JVSwailesBoudicca]

I get it ...German Stolen for Christmas ! Very good !!! I have never heard of Poolish before. I'm too busy at the moment to bake bread...I'm going to wait for your Sourdough Sandwich Bread.....I'v got a good ripe , healthy starter waiting in the fridge

[@the_bread_code]

Moin Artlover. Thanks! Hope the recipe will be out soon.

[@kathymckinnon5906]

This was by far the best sandwich bread yet thanks for sharing

[@kirstenholder7270]

This is a perfect combination of fermentation and yeasteeeeeeee deliciousness!!!!!

[@the_bread_code]

Thank you! I love this bread, it has such great taste!

[@danny80268]

I just realized the reason I like your videos is because you're an engineer. You approach it as an engineering problem. I absolutely love it!

[@flyingcloud9253]

Thank you! My starter is maturing on the counter, it is not very strong yet....I've been looking for recipes....I believe I will use yours. Thank you.

[@the_bread_code]

Best of luck! Thank you!

[@clarabartha1737]

Would be neat to see a sandwich episode where different sandwich creation options could be explored (maybe with a local chef or deli-meister?) for different final bread bakes. This was such a pleasant video to watch.

[@MR-lr5rk]

First of all I really love your videos, I always wanna slap that dough too! I have been following your tips and was wondering if and when I could do any additions to my dough, such as seeds, nuts, dried fruit or spices. Thanks again for all the amazing info with simple straightforward explanations.

[@the_bread_code]

You are most welcome! You can do that the moment you also add your poolish :-).

[@deancuk]

Just invested a large amount of time into this. I'm a fairly amateur baker but multiple things went wrong for me along the way. My flour+water was much more sticky and hard to work with in the morning, even with wet hands. Then after the first proof before putting into the fridge (it took about 3-4 hours for me) again, the bread was sticky and hard to work with. It had risen but didn't have the strength of a nice dough ball how it looked in your videos. It bubbled a LOT in the fridge (left about 18 hrs) and then it didn't rise in the oven. So all in all, a complete disaster and I don't even know where to begin :D

[@devoutlytobewished2784]

For a novice baker, I would recommend just adding the poolish to a simple yeast bread recipe for the flavor. Bread takes a lot of practice and you have to get a feel for it. Flour is not really a consistent, predictable ingredient to work with. Keep trying, almost no one gets good bread right at first.

[@Anna-ss4sf]

What a beautiful instructional video! I must try this method tonight. Thank you

[@the_bread_code]

Moin Anna Baty, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@matsu223]

Thank you. Gives me lots of inspiration. I like the dough sample separation for the proofing. I will try that also.

[@tjasowasaberauch]

Freu mich schon auf den 3. Part. Part 1 heute getestet und wirklich überrascht vom Ergebnis. Deine Videos sind auch super kurzweilig gestalltet. Unterhaltungswert und brauchbare Infos - perfekte Kombi :)

[@the_bread_code]

Danke. Das freut mich sehr!

[@anakc1025]

This bread truly is good enough to be stolen. Thank you for sharing it with us. Wondering how it would be if I use 50% whole wheat flour.

[@asmodeos666]

Hey, I just wanted to say thank you since my sourdough technique has been improving so much by watching your channel, and trust me I watched and read a TON of sourdough related content on the internet before. I'm not up to your level yet but if I would have to stress only one advice you give on your channel for your viewers is the importance of fermentation, and by far what helped me the most is using a small piece of dough in a tiny jar as a reference to know when my dough has proofed enough. This trick you give was a game changer for me. Almost all recipes and videos just give timings but there is no timing, especially since I've witnessed the difference in proofing between the cold times now here in Belgium and when I started baking back during springs. So thank you, and keep it up :)

[@the_bread_code]

Thank you for the nice words. And yes - this is the most important factor, all the other parameters have an impact, but none as much as the fermentation. I struggle with it now too with the colder weather in Germany. However the small jar makes sure I always ferment on point. Take care!

[@juanemilioaranda]

Ha! "We engineers love flow charts". This warmed my square heart 🟥🤓

[@yellowperil6307]

I made this bread yesterday. It is really tasty! Thank you!

[@the_bread_code]

My pleasure 😊

[@deebrake]

Thanks so much for the great videos on Sourdough

[@stevenbottoms1583]

I made the bread and baked it off this afternoon in time for Christmas eve dinner. It came out perfect! You provide good, clear instructions. I added sesame seed on top. It is delicious. Thank you for sharing your recipes and your skills. :0) Steve Bottoms

[@the_bread_code]

Awesome. Truly appreciated. Glad it turned out well!

[@bjquilts29]

Love the flowchart!

[@the_bread_code]

Thank you!

[@dawnharwell63]

Just made this. Soooo much better than traditional sandwich bread. Thanks so much for the tutorial

[@the_bread_code]

My pleasure!

[@iamhuman145]

Love it, I've never worked with Poolish. Making this poolish sandwich bread as we speak. 😃

[@vinodrana2775]

Hi your recipe is superb...can we add some whole wheat flour in this recipe.

[@the_bread_code]

Yes. Just replace it with whole wheat flour. Will work.

[@swanat]

Wonderfully detailed recipe. Just a question. I was looking to make a bread using just whole wheat flour. In the same recipe, can I replace the all purpose flour with whole wheat? If yes, what changes are needed? Thanks, and keep doing the good work.

[@GiC7]

Thank you sir, I love your teaching it is helping me a lot. Be blessed amen

[@isabelab6851]

I am loving this series! Love your engineer precision...and then the rebel in me mostly follows it! 🤣🤣🤣🤣 truly the most difficult hint is temperature. Now we are into cooler weather and this need to adapt again!

[@the_bread_code]

Moin Isabel. Thanks a lot! Haha mostly? 😡. Just kidding 🤣, you always have to adapt, that's why a better understanding of the whole process does wonders. Winter times has my dough ferment almost twice as long as in summer now.

[@twopeasonaspoon]

Baked this today with less than stellar results. The flour here in Portugal is really horrible. 9% protein. I tried to get clever and add 4% vital wheat gluten and use the full 70% hydration. What I got was a fully cooked, but pale & pretty dense loaf. I've got another extra dry poolish resting to try again tomorrow. To 400g flour I added 214g of water. Let's see what this does! I plan to start at the bottom and work my way up the hydration scale to see what works best for this flour. I don't miss a ton of things from the US, but King Arthur Flour is definitely high on the list! Thanks for this amazing community!

[@lilycardoso4679]

I have found that if my bread comes out pale and dense, it was not proofed enough.

[@rlwalker2]

I'll make this tonight. I wish you had included a written recipe, but I'll just watch one more time and document it as I go.

[@rlwalker2]

... which is what I did. I'm ready to get started. Thanks again for this clip.

[@ilanbouchenino1067]

Great great video. Full of great advices and explanation !!!

[@encompassiz]

So clearly explained!! Thankful to engineers like you 🌞

[@debbiem2146]

So I come home, and I'm a little tired, and a little foggy in the brain; I open up my laptop and The Bread Code pops up! YAY - the sun just broke through the fog, and a vision of beautiful poolish bread is now dancing in my head. Because of your clear instruction I will be brave enough to try this. THANK YOU!

[@the_bread_code]

Thank you! You are most welcome!

[@HermannKerr]

Wow, I followed your method and recipe was blown away by the results. The crumb was beautiful. The chilling before scoring allowed be to score deeper and easier which produced a huge amount of oven spring. Why not add the salt to the dough in the beginning? I am trying currently attempting to figure out how make it with 50% sprouted whole wheat, and my first attempt with a 33% substitution even with 10ml more water (deciphering internet info).

[@the_bread_code]

Thanks 🙏🏻. You can add the salt right away too. In general for a very long autolyse I'd advise skipping adding salt 👍

[@birdyleo]

Love your videos, I've learnt so much! A cheeky request - could you do a video on panettone please? A sourdough version would be particularly interesting :)

[@the_bread_code]

Thank you. Great suggestion. I will take a note. I first need to try and learn this recipe. But I might be able to do it then for next year 🚀

[@philthorpe4549]

Another great video! Quick tip for you - the lid of a Pringles tube fits those small glass proving sample jars perfectly ;)

[@the_bread_code]

Great tip! Thanks a lot!

[@jvallas]

I actually sent for lids for Oui yogurt jars. I’ll bet the Pringles lid would work for those, too! I’ll have to check it out.

[@followme8238]

@@jvallas did the pringles lid fit the oui jar?

[@jvallas]

@@followme8238 I rarely buy Pringles, so I haven’t tried (& forgot about this little experiment). Maybe next grocery delivery.

[@jvallas]

@@followme8238 I finally bought some Pringles. Nope, the cap is too big. ☹️

[@ilanbouchenino1067]

Si you have the same method of baking in oven for all sort of bread?

[@the_bread_code]

Yep.

[@brimox1]

Tip: For additional softness and yum I thoroughly recommend the addition of 50 grams of unsalted butter as the last component to this great recipe

[@the_bread_code]

Great idea!

[@o0GoldSoundz0o]

I did as you recommended for the regular sandwich loaf and it really made it nice and soft and I got quite a lot more oven spring (added it right at the start of the recipe before the autolyse). At what stage would you add the butter in this poolish recipe?

[@brimox1]

@@o0GoldSoundz0o I add the butter as the last ingredient (at room temperature), after adding the poolish. I also see no reason why it couldn't be added in melted form, but I haven't tried that yet. I do find it is much less time consuming to use a stand mixer for combining the butter - much like making a brioche

[@o0GoldSoundz0o]

@@brimox1 Great, thanks a lot - I'll give it a try!

[@pranjalialandkar9412]

Love your videos.. Followed this recipe exactly and loaf came out yummy.. Thank you so much.. Waiting for sourdough version..

[@the_bread_code]

Moin Pranjali Alandkar, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

[@pranjalialandkar9412]

@@the_bread_code Dhanyawad for your reply. I made my first sourdough bread on weekend. I have been cultivating sourdough starter from last 4 weeks and I was waiting for you sourdough loafpan version to make my first sourdough bread but starter got so active that I went ahead and baked batard. Came out unbelievably good.. Crusty crust, open and even Crumb, super soft inside, tangy and beautiful flavors. All because you explained bulk fermentation so smartly. I loved your flowcharts as an engineer. Aliquot jar trick, your hydration charts are best. I have one question about starter. I have read somewhere that using whole wheat flour for starter makes it more sour and does not help in strethening the dough. Is it true? I am not looking for very sour breads. Please guide. Thank you.

[@the_bread_code]

​@@pranjalialandkar9412 thank you for the nice words. Oh no, that is not correct. A whole wheat starter won't make a more sour bread in the end. This is all just related to your feeding schedule and for how long you ferment. So nothing to worry.

[@pranjalialandkar9412]

@@the_bread_code Okay.. Thank you..

[@derekpannl]

Hello Hendrich, thank you for sharing this poolish method. I have a few questions： 1. Do you put the dough in the freezer or the fridge? 2. Before baking, do I need to wait until the dough is back to the room temperature after taking it out from the fridge/freezer? 3. Why does this butter-less and sugar-less bread takes such a long time to be ready(30-50mins)? Usually a buttered brioche takes only 23-30mins.

[@leongyokepeng5514]

Thank you for yr video. Why dont u punch down d dough after d first rise? If after d first fermentation, d dough is too tacky, what shall i do? My kitchen is always hot n humid.

[@the_bread_code]

Punching it down will degas it. In your case the fermentation is faster. So you will have to just reduce timings a bit everywhere.

[@leongyokepeng5514]

Thank you for yr prompt reply. May i know how do you decide whether to use the poolish or biga fermentation method on various types of bread. TQVM!

[@erezcohenbox]

Hi, I love your channel as it always give sense to the process. I have a Q about poolish wondering if it can go to the refrigerator after it raised almost double in size AND for how long it can stay there before actual baking? Thanks❤

[@pohcheng11]

Hi, in your dough ingredients stated 4g of dry yeast to be added into the dough. However, your video didn’t mention or show any yeast to be added to the dough. The whole video, only 1g of dry yeast is added in the poolish. Hence, beside the 1g of dry yeast which is added in the poolish, are there additional dry yeast to be added in the main dough? Thanks

[@the_bread_code]

Thanks! Good catch. I fixed it. Only the poolish has yeast. The main dough only has yeast through the poolish :-). You could speed up the process dough by adding a little additional yeast to the main dough when you add the poolish.

[@pohcheng11]

@@the_bread_code how much of additional dry yeast should I add to the main dough if I want to speed up the process ? When you say speed up the process, are you saying the fermentation should remain unchanged according to your video?

[@discostu6666]

This bread is in the oven as I type and it looks great. I feel your tips have improved my sourdough. The shielding tray and reducing the temp to 230 works really well. Is your oven at 230 for the whole bake?

[@lilycardoso4679]

Hello again. I've taken a break from making bread but I'm at it again. Your dough looks delicate or soft mine is a little tougher does that mean I should add more water?

[@judylerch7991]

Bread looks awesome! I've made bread with a poolish before and love the outcome. Would love to see a sourdough bread incorporating buckwheat flour!

[@the_bread_code]

Moin Judy. Thanks for the comment. Truly appreciated! You can definitely do. 20% buckwheat and the recipe won't change a lot. Or were you referring to a 100% buckwheat recipe? Thanks!

[@judylerch7991]

@@the_bread_code Thank you for the reply and the tip. Looking how to incorporate buckwheat flour into the loaf, not 100% buckwheat (🤮) and will definitely try that.

[@advanced-electronic]

@@the_bread_code you must be from northern Germany!

[@Phyllinx9670]

Moin Moin. It is in the oven right now. I actually can't wait again to try it. Thanks again! It smells like my baguette dough. Dealiscious.

[@the_bread_code]

Mon! Awesome, thank you very much. Hope it turns out excellent!

[@Phyllinx9670]

@@the_bread_code Following your steps, it did. Very yummy. Thanks.

[@charlespartak2435]

Im doing much better with Poolish than sourdough. Once a week and we havent bought bread in over a month. Got a loaf proofing right now. Wish i could post a pic of it here. Thank you so much for your advice and please continue with these videos . Have you tried baking a loaf in a grill on a pizza stone yet?

[@xuminguyen]

I made my first ever loaf of sandwich bread today. I’ve made some milk bread so far but this is the first time I made artisian bread, and I have never eat this kind of bread before. Here in Vietnam, I often eat baguettes or orther kind bread which is drier/solid color inside. And today, after finish baking my very first loaf in the air fryer, I waited about 30 mins and cut it in half but because it’s my first time, when I saw the moist, bouncy, shine inside the bread, I thought that it’s under baked so I put it back in the oven again and baked it 15 mins more. When it’s done, the crust was so hard while the inside still moist and bouncy. I ate it and realized that it’s not under baked and that’s maybe it’s how this kind of bread is. So I tried to find and took a closer look at some very detailed pictures inside other’s artisans bread and the bread in this video, and your bread has shine, moist and bouncy inside too. :))))

[@jpeood32]

is that 30 min in the freezer or fridge, you mention both? Thank you

[@the_bread_code]

Hey Johnnie. That's the freezer :-)

[@trophycabbage]

Great job! I was just wondering roughly how long it would take to proof at room temperature rather than use the fridge? Thank you for your great videos and support!

[@the_bread_code]

Thank you. Around 60 minutes I would say. But make sure to test the finger poke trick. It's much more reliable. Happy baking!

[@trophycabbage]

@@the_bread_code thank you kind fellow! I am starting to get to grips with the finger test thanks to your guidance!

[@tobina-db1618]

Moin von etwas nördlicher als Hamburg ! Vielen Dank für dieses tolle Rezept, es hat gleich beim ersten Versuch super funktioniert. Jetzt ruht die Sauerteigvariante gerade und wartet darauf, dass sich die Teigprobe verdoppelt. Danke auch für diesen Trick. Mein Starter scheint etwas schwach auf der Brust zu sein, und es dauert viel länger als ich erwartet hatte. In der Zwischenzeit werde ich mir einfach ein paar deiner anderen Videos ansehen und ein bisschen mehr über’s Brotbacken lernen.

[@the_bread_code]

Danke. Sehr gerne!

[@jbkhan1135]

This looks fantastic! I will definitely try it, thank you for sharing!

[@virginialo5428]

Can I bake after the 4-hour proof & skip from putting the dough in the fridge for another 8-24 hours?

[@KimTippin]

Can this work with fresh milled grains as well?

[@pohcheng11]

I live in tropical county, Singapore whereby the weather is hot & humid ranging 28-30C, all year round. For the poolish & autolyse, should I keep in fridge overnight?

[@the_bread_code]

Nothing to worry. Try all at room temperature. If you can't develop a gluten network via autolyse overnight, try to use the fridge. It should work though.

[@pohcheng11]

@@the_bread_code appreciate your reply.

[@TheMyclassics]

Wow! Amazing taste! Thank you

[@the_bread_code]

My pleasure 😊

[@belvedere416]

The table of hydration with respect to the protein in the flour at 4:46 is so useful for amateur bakers like us! I will also try the poolish method. Looks interesting. By the way, where did you find the 15% flour? I only come across 11% max in the grocery stores.

[@QuickCut-q3b]

Hi. Do you leave the dough outside or in the fridge overnight?

[@the_bread_code]

In the fridge :-)

[@daDockta]

“Deterministic finger poke test” vs probabilistic thermometer MonteCarlo simulation - man, you are a hero!!

[@the_bread_code]

🤣 good to geek out a little bit.

[@doraharrison1642]

I'm dying to make this but confused on the temperatures, What is the preheat temp and then you said lower heat down to what temp? Thank you, This bread looks o darn good... Any help would be greatly appreciated. Dora

[@the_bread_code]

Thanks! Always bake at around 230°C. That's the right temperature. Bake with as much steam as possible.

[@doraharrison1642]

@@the_bread_code thank you so much

[@yelenasmith6988]

Is this method only works for white flour or can I make a combination of rye and white. For example, I will make a poolish with rye flour and autolyses all the white flour. Would it work? and what max percent of rye flour can I use?

[@UrbanSikeborg]

Nice, informative video; using poolish brings great flavors. I especially like the flowcharts and the tables - I spent 15 years creating flowcharts for an IT corporation. Great way to provide a quick overview of any process. Could one ask for a video of how to make a traditional sourdough Stollen next? 🙂

[@the_bread_code]

Moin Urban. Thank you! 15 years? You must be the master of flowcharts. Which software did you use? I have been using miro.com/ now. Have you seen Foodgeek's video on Stollen? kzbin.info/www/bejne/nKK6iIh9gqeda9k. I have not touched the topic, as a traditional Stollen is typically matured over weeks. It is a quite complex process hehe.

[@wellnesspathforme6236]

​@@the_bread_code Would the Draw program in Libre Office be sufficient for you? As long as you don't need very special features or a hole to throw money into, it is a decent office suite.

[@MrFisketorg]

This looked so good I started making it right away! Did you leave the water to steam in the oven the whole baking process or did you take it out after 30 minutes for the bread in the video?

[@the_bread_code]

Thank you! In this case I had removed the water after around 30 minutes. It made a little bit of a thicker crust, but I wanted that for this bread.

[@seesitcoming]

If I want to prepare this bread within the course of a day, how would you modify it? I tried the recipe and everyone loved it, but since I made it the same day, it didn't seem to rise enough, and was a bit dense.

[@the_bread_code]

I'd make the poolish the night before and slightly increase how much yeast you add to the poolish. Or increase the water temperature of the poolish and the main dough 👍

[@patriciawells1277]

Do you put the dough in the refrigerator overnight or at room temperature?

[@the_bread_code]

Once it is done bulk fermenting, it should go into the fridge. For the autolysis/poolish, I do that at room temperature :-)

[@melodyjohnston2445]

Thank you for the video! You made it sound so delicious, so I had to try. Unfortunately my first experience did not go smoothly.. My poolish never rose while the main dough got huge bubbles. I gave it 6 hours. Well I soldiered ahead and combined them and shaped and proofed the dough. It's not a very pretty loaf, but it's in the oven after resting in the fridge overnight. I'm going to see it through and I need to try it again. Any thoughts on what may have gone wrong? I'm in Indiana, USA so it's cold here, but the house temp is 70 degrees F.

[@melodyjohnston2445]

Update: My loaf of bread my not have looked very pretty but I can assure you that it was delicious! I will definitely make this over and over again. Me and my family have devoured most of it already. Thanks!

[@the_bread_code]

Thanks Melody. Okay - interesting! Maybe try using a little more yeast for your poolish. The whole process will be faster, but that's okay :-)

[@minakshiibrahim4519]

Could we use this method with wholewheat flour?

[@the_bread_code]

Yes! Exactly the same method.

[@zubaidabardien1454]

How long did you bake the bread for, please explain

[@the_bread_code]

Thanks - excellent question. Always around 25 minutes with steam and another 20 minutes without steam. Hope this helps.

[@Mr_Gadge]

@@the_bread_code this needs adding to the notes in description. It’s not said in video. Just temp internal is mentioned. 😉

[@the_bread_code]

@@Mr_Gadge added. Thanks!

[@daveman999]

I baked my first loaf to this method, 60% white flour and 40% whole-wheat at 230c, for 45 minutes but forgot to release the steam after 20 minutes and whilst I had a good top crust, when I removed from pan the sides and bottom were still wet so I gave it another 20 minutes at 215c. The end result was excellent.

[@merrynferguson8045]

I actually made the poolish for pizza dough from another utube chef and I had so much left over I followed your recipe a day after the pizza after putting the poolish in the fridge for 24 hours or so …the bread turned out so well the next day i made another loaf, and at this point the poolish was 60 plus hours old ….the second loaf which was 60 hours after the pizza dough turned out as good as the 1st loaf and as good as the pizza crust…..do you know how long poolish lasts in the fridge ???? Thanks. Merryn

[@gapey]

Giving this a go with whole white wheat bread flour. Just realized it's only 12% protein so will see how it goes. You didn't mention the sample increase differing depending on protein % in this video. Does that only apply to sourdough and this recipe it should double no matter what the protein % is of the flour? The poolish doubled overnight so maybe it doesn't matter.

[@the_bread_code]

Sorry. I missed this comment! You are correct. This only applies to sourdough, not to yeast :-).

[@gapey]

@@the_bread_code Thanks. I've made a lot more breads with sourdough than yeast at this point. :)

[@craiglandes754]

I'm new to poolish, and watching the detailed instructions, I have a question. It sounds as if you're saying the poolish is in addition to the original ingredients? I have a 360 gram white sandwich bread from KA. If I want a 20% poolish, then do I take 72 g (20%) of flour Plus 72 g (20%) of water from the original amounts? Or do I take 36 g (10%) of flour and 36 g (10%) of water from the originals? It almost looks as if you're using entirely separate flour and water that are NOT in the original ingredients? How is the poolish created: with part of the original ingredients or separately using additional flour and water? I'm quite confused. Any help would be greatly appreciated. This is an excellent video!

[@maryaltieri1567]

Thank you for your videos! When I use flour and water for the poolish, should I subtract that amount from the recipe for the whole loaf?

[@ilanbouchenino1067]

This guy in definitely going to be my new bread master!

[@rogvan3]

Flow charts where can I get them? Also what water temperature for the poolish and autolysis?

[@JuanPabloCook]

Hello. I do have a fan only - convection oven. How I can add the water and steam?

[@carolinewilloughby414]

That looked delicious. Would the base rise be quicker if you added a little sugar to the mix ? At what temperature does the rise need? Thankyou so much

[@the_bread_code]

Yep. That would work. All temperatures will work, it will just speed up or lower the speed. As you prefer :-)

[@thomasblitz2089]

Hi. Do you put the Poolish and the autolyse dough to proof/rest in the fridge or in room temperature?

[@the_bread_code]

Moin Thomas. All at room temperature.

[@jeremyrosenberg2357]

Recipe was fantastic!

[@the_bread_code]

Thanks a lot 😊

[@laucifala3948]

Hi Hendrick! Did the poolish and the autolyse take place inside or outside the fridge? Thank you for your videos. Greetings from Argentina!

[@the_bread_code]

Hola Lau. Outside of the fridge at room temperature. Cheers!

[@breadcrumbs3530]

I’d love to see your take on Peter Reinhart’s “mash” method of whole grain bread baking, which involves taking a portion of the flour and heating it to 150 degrees F for 3 hours to break down the sugars and destroy a portion of the protease enzymes. I’ve done it a few times and it’s made a really yummy, sweet whole wheat bread without any added sugar but I’d like to see your results and if you’d change anything.

[@the_bread_code]

Thanks for the comment. Interesting. We call this "Brühstück" in German. However, I have never tried it. I am sure it must be very good though!

[@lilycardoso4679]

Can't believe it's been a year since I watched this video and I'm still watching it. My question is, is it better to mix the dough by hand rather than a stand mixer?

[@simplybeautifulsourdough8920]

There is no better way. 🙂 Do what works best for you. 😉

[@thiccchad6690]

A stand mixer causes more oxidation, mixing by hand yields a better flavor.

[@pitchayapansotthisopa4517]

First of all, thank you for effort you put into the video, it is easy to follow and also informative. The bread turns to be great; crispy and fluffy. I have one question. Next time I would like to put some butter in, should I substitute water with butter using 1:1 ratio?

[@joesixpack4673]

You substitute butter with oil or oil with butter using 1:1 ratio 🙂...... not with water....

[@gwloo]

Gluten tag Hendrik. The duration for the overnight is about 12hrs? How long is it before we say the poolish is too weak? Is it going to be shorter in the hotter summer?

[@the_bread_code]

Gluten Tag gwloo. Yep, roughly 12 hours. It will be a little weak after 24 hours. But it should be good. No issues with warmer temperatures too.

[@tazwoh2002]

Great video, i am a little confused with this video as with the many videos on KZbin they show yeast being added to the dough also. With this video it is only added to the Poolish. Is there a reason to this ?

[@the_bread_code]

Gluten Tag Ian. Excellent question. You definitely could do that. But - you already have yeast in the poolish that replicated. If you added yeast the fermentation would just be a little faster. Hope that makes sense!

[@tazwoh2002]

Bore da from Wales UK,I had some idea that was the case , when I followed your method it took a very long time for the loaf to be made.

[@picabolo93]

Hallo Hendrik! What reasons can you think of that would make the aliquot jar trick not work? It has failed me the last couple of times, rising almos not at all, while the main dough overfermented. The only things I can think of is inhomogeneous distribution of the starter or different temps for the jar and main dough.

[@the_bread_code]

Moin Picabolo. Thanks for the comment! Yep, you are correct. That's the only reason I can think of too. To counteract that - make sure to use room temperature water for your dough. The small sample will adapt faster to change in temperature as the main dough lags behind a little bit. Hope this helps!

[@Toddster81]

Do you use the round-up ready flour from the. USA? They spray the wheat with weed killer right before harvest to dry it out. I only use organic flour for this reason.

[@marceltoms]

Du machst tolle Videos. Sehr informativ und angenehm erzählt. Ich freue mich auf weitere Videos.

[@the_bread_code]

Danke!