Top Rated Poolish Recipes

Poolish has become our favorite starter in the bakery. We enjoy using it because it gives our bread a moist, open-holed crumb, a chewy texture, and a sweet, pleasant flavor of fermentation without any sourness.  Don’t be discouraged by the process of making a starter. Poolish is very easy to make and adds so much character to breads like French baguettes and rustic Italian bread. It’s made from the tiniest bit of yeast we can measure, combined with equal weights of water and flour. The mixing takes about 3 minutes, and the rest of the work is done by the yeast which slowly ferments with the flour and water. The poolish should be mixed 6-24 hours before you plan to make your bread. When used in your dough, the final result will be sophisticated bread that makes you look like a professional baker.   Click here to see the How to Make Amy's Bread Slideshow. Adapted from "Amy's Bread, Revised and Updated" by Amy Scherber, Toy Kim Dupree, and Aimee Herring.   
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Ciabatta is a flat, rustic Italian bread that is substantially wider and flatter than a regular loaf. Its Italian translation is “slipper,” which is indicative of its baked shape. It is made in almost every region of Italy, with each region having its own style. Depending upon the locale, the texture can range from a firm, slightly tough crust and a soft, chewy interior to a very crisp crust with a light, holey interior. Ciabatta dough can be seasoned with salt, olives, herbs, or extra-virgin olive oil, each of which will change its texture somewhat. If made with whole-wheat flour, it is known as ciabatta integrale; with milk, ciabatta al latte. In the United States, ciabatta is most often made with a sourdough starter and a very wet dough that produces a sour-tasting loaf with a very open crumb. No matter the style, ciabatta makes an excellent sandwich loaf and is often used to make panino, the classic grilled Italian sandwich.
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