Wheat bread on the poolish (Ciril Hitz)

Category: Yeast bread
Wheat bread on the poolish (Ciril Hitz)

Ingredients

poolish:
wheat flour of the 1st grade 200 g
water 200 g
fresh yeast 1 g
dough:
wheat flour of the highest grade 400 g
water 200 g
fresh yeast 3 g
salt 12 g
molasses (honey) 1 tsp

Cooking method

  • 1. For poolish yeast dissolve in water, combine with flour until smooth and leave to ferment for 12-16 hours.
  • 2. Then grind the yeast (3 g) with flour, add salt. Heat water to 33 degrees and stir molasses or honey in it. Combine flour with water, add poolish and knead the dough - 4 minutes on low speed and 2-3 minutes on high. Leave to rise for 45 minutes.
  • The dough turns out to be sticky;
  • 3. Next, put the dough on a cutting mat (do not dust with flour) and fold it in an envelope, gently lifting and pulling it towards you (see photo). Then repeat pulling and folding, but now from the "ends" of the envelope.
  • Return the dough to the bowl and leave to rise for another 45 minutes.
  • Wheat bread on the poolish (Ciril Hitz)

Cooking program:

oven

Note

This is not to say that there is something fundamentally new in this recipe. But it is not troublesome and gives an excellent result - a lush, spirited bread with a thin crispy crust.
Cook with love and bon appetit!
The recipe is taken from the book "Baking Artisan Bread".

Merri
Marina, this is not bread, but a work of art!
Catwoman
I will definitely try to make a handsome man, thanks for the recipe!
Twist
Irisha, Elena, Thank you for your kind words!!!
I would be very glad if I like the bread!
Omela
Marish, great bread !!! And the cuts are so curly !!! How did you cut it?
Twist
Ksyusha ! I missed you while I was away!

I made cuts with a blade. And one of my friends bought a scalpel for this purpose. He says that the cuts on the bread are great.
barbariscka
Marina, wonderful bread !! And not a lot of yeast, which is also good. I generally like poolish breads more.
And I tried to make an incision with a scalpel, nothing good came of it ... Maybe it was not so sharp ...
Omela
Yes, and it didn't work out for me with the scalpel. The blade works best.
Twist
Vasilisa, Thank you!!!
Girls, I also did only with a blade. Thank you for sharing your experience. And then I was already going to visit the "medical equipment" and experiment.
Tasha
Marish, and I collect bread .... everything! On our site, everything proposed is amazing and attractive! I bake, train .... it turns out ... glad! I even regret a little that I did not master the bread earlier ... I lost a lot ...
This bread is also for bookmarks, I will bake it - I will show .... Handsome !!!
Twist
I even regret a little that I did not master the bread earlier ... I lost a lot ...
This bread is also for bookmarks, I will bake it - I will show .... Handsome !!!

Natasha, a craftswoman like you should make excellent bread! Happy baking! : victory: I will look forward to your handsome men!
Arka
Marina! Unearthly beauty bar! My head is already spinning!
MariS
Marishka,I almost missed your treat! Wonderful bread, as always! And what a delicious aroma we hear ...
Well done!
Olga from Voronezh
What a good one! Looks appetizing!
Thanks for the recipe!
Twist
Arochka, Marish, Olga! Girls, thank you for your response and kind words !!!
Try some bread, I'm sure you won't be disappointed!
olaola1
Twist, very beautiful bread. And there is no doubt that it is delicious. As for the incisions - for some reason I can't cut with a blade, but with a scalpel I cut well. Try to cut with the rounded part of the cutting surface, not the tip. For experiments I bought a disposable scalpel, the issue price is 15 rubles.
Twist
olaola1, thanks for such a rating bread!
And on the incisions - I originally learned to do with a blade. But even now, the cuts are not always beautiful. I noticed that the more liquid in the dough, the more difficult it is to make an even cut.
I want to study the subject with a scalpel deeper - after all, there are many different ones both in size and in sharpening.
olaola1
Twist, I initially did not have a relationship with the blade, no matter how I try, it turns out badly. If the dough is sticky, then I grease the cutting edge with vegetable oil, then, as it seems to me, it glides better and the cuts are neat. I also make cuts with a steak knife - a long, slightly curved thin knife, or a small curved knife for peeling vegetables. In general, I noticed that the best I get is cuts made with something curved, well, something like that. I didn’t know that scalpels are different, I bought the first one that came across, now I’ll know and experiment.
Twist
Now I just remembered!: Yes: R. Bertine has a tiny photo in his book where he makes cuts in baguettes with a blade fixed on something like a metal flat rod. In this case, the blade itself turns out to be slightly curved. The photo shows how to make an incision, but the device itself is difficult to see.
It will be necessary to show my husband, maybe he will figure out how to do something like that.
olaola1
Yes, I also saw such devices, I was interested, but this is not what I had in mind. Look at the video there Sergey has a knife (5.09 min.), I have about the same shape, but the bend is steeper.
Twist
Thank you so much for the reference! Very interesting information.
olaola1
It's my pleasure.
Twist
Yes, yes! And the toolbox is interesting, and the bread is serious. Another incentive to make friends with sourdoughs.
olaola1
And I just look, but I don't even try to approach such bread baking, everything is too serious, and it's time consuming. I am more comfortable with bread baked with less body movements. Put the dough in the morning and to work, in the evening - dough and pastries, and the result. But I look at Sergey's work with the dough and molding, very interesting.
Twist
I agree that it is expensive in terms of time and labor costs. But I still want to try
olaola1
I want to!!! I have had a jar of baby's apple puree for apple custard for half a year already in my refrigerator, but I can't do it, that's how they'll be kicked out on a pension, maybe then ...
Twist
And I have a stupor with sourdough Once I did grow it, but then it started spinning and everything died. And I can't get myself together on a new one. I was planning to tinker on vacation, but the heat confused all the cards. So for now I am "morally mature." They say - hunting is worse than bondage.
olaola1
And I got heartburn from sourdough bread, although they say that this cannot be, but this is a fact. I brought out the spontaneous fermentation leaven from Francisco Tahero, and rye (p / f), and kefir, and grape. Especially strong heartburn I had from the leaven of spontaneous fermentation. As soon as I stopped eating sourdough bread and the heartburn disappeared. Now I have completely switched to dough bread. I will not poison my ulcer anymore, health is more expensive. And to be honest (forgive me fans of sourdoughs) bread on "long dough" is no worse, but this is exclusively my opinion. Here is your poolish bread from this series.
Natashkhen
Sorry, but you won't tell me, I dug up a Cirila Hitz video on YouTube on the formation of baguettes. Don't you know if the dough is there the same way it is made for your bread?

UPD found a recipe
Sonadora
Marish, and pulish fermented at room temperature or in the refrigerator?
Twist
Marisha, at room temperature. I put in a slightly warmed up (literally 30-40 seconds) microwave and leave it overnight.
Sonadora
Marisha, thank you very much for the recipe! Finally I baked it !!! What a delicious bread!
Wheat bread on the poolish (Ciril Hitz)Wheat bread on the poolish (Ciril Hitz)
The crust is thin, the crumb is downy, very soft and insanely fragrant!
Twist
Marishawhat a fluffy !!! And the cuts are just gorgeous !!! Thank you for such a warm review and a wonderful photo!
I am very pleased that I liked the bread. Pekies for health!
Sonadora
Marish, did you bake one bar of these ingredients? I made such a huge piece of bread out of half the norm!
Twist
Marisha, I bake one. I like this "giant". You can make two bars if you want. I do not think that this will affect the result for the worse.
Sonadora
Marisha, do you recognize brother Kolya?
Wheat bread on the poolish (Ciril Hitz)Wheat bread on the poolish (Ciril Hitz)
Baked with dry rolls, with the addition of whole grain flour (75% - w / c, 25% - whole grain), recalculated to a smaller volume (pulish left unchanged). The bread turned out to be fragrant and very soft, thin-crust.
Twist
Manechka, this is "brother"! Handsome! I did not experiment with this recipe, because the bread turned out the first time, and I liked it in taste and texture. But now with pleasure I will bake your version too!
echeva
learned what poolish is and now I also want this amazing bar !!!!!! Thanks for the science !!!!!!
Twist
Zhenechka, I would be very glad if the recipe comes in handy!
Merri
Marinafinally baked bread according to your recipe. I am absolutely delighted! I did everything strictly according to the recipe, kneaded with my hands, the dough quickly got into a bun, of a very pleasant consistency, moderately elastic. I am very happy with everything, but it didn’t work out beautifully again.
Wheat bread on the poolish (Ciril Hitz)
I photographed from all sides so that it was clear what I was not happy with.
Wheat bread on the poolish (Ciril Hitz)
Wheat bread on the poolish (Ciril Hitz)
Wheat bread on the poolish (Ciril Hitz)
Well, that's what you need? Either the cuts are wrong, or I don’t know how to shape a roll.
I cut the bread hot (it crackled when it cooled down), they only gave it a rest for 10 minutes (it was time for lunch), so the cut is not very good. But, the taste is how I like it - elastic, thin crust, crispy! Enjoyment!
Wheat bread on the poolish (Ciril Hitz)
Marinochka, thank you very much for a good recipe! I really want it to turn out beautifully too!
kil
Merri, yes you .... "Your Gala is balovannaya" ... she didn’t turn out beautifully. Super bread!
Merri
Irina, Thank you so much! And you take a closer look.
vasiliska
Good day, bakers) I'm new. I've been learning to bake bread for almost a month .. Don't judge strictly, this is my first successful bread. Today I am in "shock". Baked with Provencal herbs, garlic and potatoes according to the Twist recipe. And both bread were successful. How glad I am
Wheat bread on the poolish (Ciril Hitz)
Admin

Excellent bread turned out especially for a beginner in bread business

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