Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, poolish dough (sponge dough). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Poolish Dough (Sponge Dough) is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Poolish Dough (Sponge Dough) is something that I’ve loved my entire life. They are fine and they look fantastic.
So, bakers became aware of the time needed for the dough to properly ferment, naturally mature the flour and improve. This video is a part of my Pandesal tutorial. Thank you so much for watching.
To get started with this particular recipe, we must prepare a few ingredients. You can have poolish dough (sponge dough) using 3 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Poolish Dough (Sponge Dough):
- Make ready 1 kg White Bread Flour
- Take 1 kg Ice Water
- Prepare 1 1/2 grams active dry yeast
Conventional breadmaking technology involves sponge dough. The sponge is then added to the balance of flour, water, and all remaining ingredients and thoroughly. Advantages of Sponge Mixing Methods. -Shorter fermentation time on finished dough -Scheduling A piece of fermented bread dough saved from a previous batch. Can be used as a pre-ferment.
Steps to make Poolish Dough (Sponge Dough):
- Mix all together for 3-4 minutes on low speed. Just to combine
- Keep in container to ferment for 8 hours before using
- This is a sponge dough using for all type of bread making. I used it for turkish bread, baguettes & many more other bread.
A lean dough of flour water yeast and salt is the best. Other articles where Sponge-dough method is discussed: bread: …performed by the straight-dough or sponge-dough methods or the newer continuous-mixing process. In the straight-dough method, frequently used in small bakeries, all ingredients are mixed at one time. Sponge and Dough Method - Free download as Powerpoint Presentation (.ppt /.pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. powerpoint presentation. A common technique to achieve a good flavour in bread is to make an overnight sponge with half the flour, all the water and the yeast.
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