This week I decided to do an Artisan Bread, my first experience. Usually, I’m more familiar with Algerian home bread (with wheat semolina).
I started to do Artisan Bread for many reasons, we love “bread” in my family (a part of my culture), curiosity, plus I got fresh yeast in Dubai.
For this bread I used a technique called Poolish. A Poolish is preferment procedure with the equal mixture of water and flour (50/50) and a small amount of fresh yeast.
The Poolish helps soften the gluten, improves the elasticity of the dough, the honeycombing crumb and brings aroma to the bread.
- 10g of fresh yeast
- 600g of plain flour
- 400ml of water
- A pinch of white granulated sugar
For the poolish:
- In a bowl add the 10g of fresh yeast.
- Pour 100ml of warm water and start to mix gently with a spatula.
- When the yeast is dissolved add the sugar and 100g of flour and mix gently.
- Cover with a plastic wrap and set aside in a warm place for 1 hour or more depending on the heat of the room.
- Remove the plastic wrap (the poolish is full of bubbles and doubled).
- Pour the poolish into a (KitchenAid or else), add the rest of the water (300ml), the flour (500g) and the salt.
- Start to knead slowly and gradually add more speed.
- The dough becomes very elastic.
- Transfer the dough into another bowl, cover with a plastic wrap and set aside for another 1 hour in a warm place.
- The dough doubles in size.
- Remove the plastic wrap.
- Use your hands to crush out the gas bubbles.
- Transfer the dough into a clean flour surface and start folding the dough 4 times or more
- Flour a large baking pan.
- Make with the dough the shape that you want, I choose a round shape, cover with a kitchen towel and set aside for 1 more hour.
- After 1 hour, transfer the dough into the baking pan
- Preheat the oven at 200C degrees.
- With a knife make a diamond shape and spray with a little of water.
- Bake for 30 minutes or more if you want a dark brown crust.
- Remove from the oven and allow to cool for 30 minutes.
I’m very happy, the bread was tasty and the crust very crunchy I just wished more honeycombing. An experience to repeat.
For more information I suggest you to visit BreadBarNone.com – great read for all-things-bread.