componentL2 · intermediateHistory unverifiedscratch: kitchen
Poolish lean bread
lean-bread-poolish · bread · French
About
The same idea of a lean loaf, with part of the flour prefermented overnight as a poolish and the hydration brought up to 70 percent.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Direct lean bread dough
- L2 Poolish lean bread · this page
- L3 Levain high-hydration loaf
- L4 Expert levain hearth loaf
Uses
- Poolish 200 g
- Bread flour 400 g
- Water 250 g
- Salt 10 g
- Instant yeast 2 g
Preparations used
- No preparation inputs on this node.
Used in
- Baguette dish
- Advanced Baguette dish
- Classic Baguette dish
- Expert steam-baked baguette dish
- Bánh mì thịt dish
- Advanced Bánh mì thịt dish
- Classic Bánh mì thịt dish
- Bratwurst plate dish
- Bread pudding dish
- Advanced Bread pudding dish
- Classic Bread pudding dish
- Bruschetta al pomodoro dish
- Choripán dish
- Chutney and cheese plate dish
- Corn chowder dish
- Croque monsieur dish
- Doubles dish
- Advanced Doubles dish
- Classic Doubles dish
- Eggs Benedict dish
- Ezogelin soup dish
- Falafel street plate dish
- Advanced Falafel street plate dish
- Classic Falafel street plate dish
- Fasolada dish
- Advanced Fasolada dish
- Classic Fasolada dish
- Restaurant onion soup dish
- Weeknight onion soup dish
- Classic French onion soup dish
- French toast dish
- Advanced French toast dish
- Classic French toast dish
- Beef goulash dish
- Advanced Beef goulash dish
- Classic Beef goulash dish
- Grilled cheese dish
- Hamburger dish
- Advanced Hamburger dish
- Classic Hamburger dish
Similar in this layer
- Direct lean bread dough 0.94
- Expert levain hearth loaf 0.94
- Levain high-hydration loaf 0.94
- Focaccia dough 0.51
- Soft milk bread 0.49
- Challah dough 0.47
- Bagel dough 0.46
- Pita dough 0.45
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 400.0 g Bread flourpath lean-bread-poolish → bread-flour
- 250.0 g Waterpath lean-bread-poolish → water
- 100.0 g Bread flourpath lean-bread-poolish → poolish → bread-flour
- 100.0 g Waterpath lean-bread-poolish → poolish → water
- 10.0 g Saltpath lean-bread-poolish → salt
- 2.0 g Instant yeastpath lean-bread-poolish → instant-yeast
- 0.1 g Instant yeastpath lean-bread-poolish → poolish → instant-yeast