Bakery Style Soft Bread (Easy Poolish Starter recipe)
Miki's Food Archives
Miki's Food Archives
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Ingredients

  • 1/4 tsp Instant Yeast
  • 4 tsp Instant Yeast
  • 1 Egg
  • 1. In a mixing bowl, mix together all (A) ingredients.
  • 2. In a separate bowl, mix together all (B) ingredients. Pour (B) mixture into (A), add in all the poolish starter. Knead to form a dough.
  • 3. Gradually knead in (C).
  • 4. When the dough pass the windowpane test, transfer to a lightly greased bowl, cover with cling wrap and let it proof until doubled in size, takes about an hour.
  • 5. When it
  • 6. You can roll it up to bake a loaf or shape as desired. Get some bread shaping ideas here.
  • 7. Cover and let it proof for 45 minutes or doubled in size. Egg wash and bake in a preheated oven 180
  • 8. When it

Instructions

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