POOLISH NATURAL ferment for PIZZA AND BREAD

Fecha: 12 - Jun - 22

How to make a natural ferment to improve our homemade pizza, focaccia and bread doughs

Today we will learn to make POOLISH, a ferment of Polish origin widely used in Italy, France and Spain to improve homemade dough, so that our pizzas, breads and focaccias are more tasty / crispy and digestible.

As you can see in the video, our POOLISH can be made very easily and the result is delicious 😋

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poolish

POOLISH NATURAL preference for PIZZA AND BREAD ❤️

Pizza en casa pro
1 Very Easy Ways to Improve Your Homemade Pizza and Bread Dough
5 from 2 votes
Prep Time 5 minutes
Cook Time 0 minutes
Fermentación total 1 day 6 hours
Total Time 1 day 6 hours 5 minutes
Course main dish, main dish
Cuisine italian, italian
Servings 4
Calorías 350 kcal

Instructions
 

  • 1. We dissolve the fresh yeast in the water.
    2. We add it to the flour.
    3. Mix with a spoon until all the ingredients have come together homogeneously.
    4. Clean the edges with a spatula, cover and store in the fridge for 24/36 hours before using it in the chosen recipe.
    poolish

Video

Notes

With this recipe we will obtain 800 GR of Poolish, the base to make 2 pizzas in a 30*40 cm tray, enough pizza for 4/6 people

Nutrition

Serving: 100grCalorías: 350kcal
Palabras Calves fermentation, pizza, pizza, Pizza dough, poolish, sourdough
Tried this recipe?Let us know how it was!

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