Tuesday, November 10, 2009
In October I made a loaf of buttermilk bread to take to Atlanta when we visited our two grandchildren. I wanted to try the poolish when making a soft white bread. I used powdered buttermilk for the bread and I think it came out OK. Here is a picture of the kids enjoying the bread with peanut butter and jelly. This shows that using aged dough does not always make a hard crusted bread with seeds on top.
So, here is the recipe. Remember, the poolish is 50/50 by weight flour and water, aged in the refrigerator for up to a week (or two). For a 2 lb loaf with 62 % hydration, use:
302 grams of poolish (allow it to warm to room temperature)
401 grams of flour
191 grams of warm water
6 grams of instant yeast
6 grams of salt
20 grams of butter
20 grams of sugar and
20 grams of buttermilk powder.
Mix the yeast and the salt with the warm water and add to the poolish. Stir well, then add the butter, sugar and buttermilk powder. Add the remaining flour and knead for 5 minutes using the mixer, or 10 minutes by hand until smooth and elastic. Place the dough in an oiled bowl, cover it with clear plastic and let rise until doubled. Punch down, then knead for 3 minutes and let rest for 20 minutes. Form into a loaf and place into a greased bread pan. Let rise until doubled. Bake for 35 minutes or til done. Cool on a rack.