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Old 05-16-2013, 08:41 AM   #11
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Okay, I have a question. What does "poolish" mean? I am thinking it is a developed starter that is taken from a previous dough and kept in the fridge for you next adventure into making bread.
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Old 05-16-2013, 08:57 AM   #12
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I don't know what a stronger flour means. I add dough enhancer to my regular store bought flour now???
Strong flour has a higher gluten content.
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Old 05-16-2013, 09:00 AM   #13
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Okay, I have a question. What does "poolish" mean? I am thinking it is a developed starter that is taken from a previous dough and kept in the fridge for you next adventure into making bread.
Poolish is a wet biga
Yeast dough tip: King Arthur Flour
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Old 05-16-2013, 12:09 PM   #14
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Thank you.
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Old 06-14-2013, 08:41 PM   #15
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Okay, I have a question. What does "poolish" mean? I am thinking it is a developed starter that is taken from a previous dough and kept in the fridge for you next adventure into making bread.
It's a kind of pre ferment. When commercial yeast appeared on market, years ago, bakers started to use it replacing the ancient methods and making quick breads. With no flavor, aroma, etc.

They discovered that pre ferments starting with small ammount of yeast the night before, combined with improoved mixing methods let bakers achieve a very good quality with not so long baking processes.

This is in some books, but I like one written by Daniel Dimuzio: Bread Baking: An Artisan's Perspective. Take a look at it if you have the chance. Is written for students, like a manual, very interesting to understand the whole baking process.
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Old 08-12-2013, 08:42 PM   #16
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Just made some multi-grain bread. Bread is good, but the crust is very soft. I do not like that. Could it because I baked with water container on the bottom?
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Old 08-12-2013, 08:45 PM   #17
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What was the temperature of the oven? Did you "mist" the oven walls with water? I usually do that when making Kaiser rolls to get a crispy crust. I also soak a brick and put that in the pan of water.
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Old 08-12-2013, 08:52 PM   #18
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The recipe said to put container with water on the bottom. The temperature was 375 deg. Let's see if I can add the picture.
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Old 08-12-2013, 08:56 PM   #19
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CharlieD, I'd probably go 400 or 425 and mist the oven walls. Next time, make a "roll" and test the temp of the oven at those two temps before baking the bread.
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Old 08-12-2013, 10:02 PM   #20
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I'm wondering what would happen if I'd take water out completely?
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