POOLISH with BEETROOT ferment for PIZZA and BREAD

How to make poolish with beetroot ferment for PIZZA and BREAD

POOLISH with BEETROOT a very healthy vegetable, rich in nutrients, this natural ferment is ideal for making our PIZZAS, BREADS and FOCACCIAS more tasty / crunchy and digestible.

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recetas de pizzas y focaccias

poolish con remolacha

POOLISH with BEETROOT ferment for PIZZA and BREAD

Pizza en casa pro
Natural leaven for pizza and bread
5 from 1 vote
Prep Time 3 minutes
full fermentation 2 days
Total Time 2 days 3 minutes
Course bread, main dish, pizza
Cuisine italian, Mediterranean
Servings 6 people
Calorías 250 kcal

Ingredients
  

Instructions
 

  • 1. Dissolve the fresh yeast in the water in a tall, narrow glass container 2. Add the beetroot juice
    2. Add the flour
    3. Mix with a spatula until all the ingredients have been mixed evenly.
    4. Clean the edges, cover and store in the fridge for 24/36/48 hours
    TIP: before using our poolish in the chosen recipe, take it out of the fridge and leave it at room temperature for 2 hours
    poolish con remolacha

Nutrition

Serving: 1porciónCalorías: 250kcal
Palabras Calves beetroot, fermentation, flour, water
Tried this recipe?Let us know how it was!

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As you can see in the video, this POOLISH WITH BEETS can be made very easily and the result is delicious.😋

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