Nope. Because it uses bakers yeast (though not much compared to most yeasted recipes) rather than a natural starter the actual proofing is fairly quick, from what I gather the poolish is just a means of developing the flavour and the gluten, thus no kneading.
joe_archer
joined 8 months ago
Nah, it's super easy, I just make it the night before I want to bake and leave it at room temp for about 16 hours, then use it all.
If anything it's a bit less hassle than a sourdough, though different in both texture and flavour.
This one was pretty high hydration which made shaping more of a challenge, it almost overflowed the banneton.
Alas no, this was made to order for a friend, I'll be making myself one soon though so I'll post better pics of that one.
Recipe is 71% hydration, 25% inoculation, 3% salt.
80% stone ground organic white flour, 20% stone ground organic dark rye.
4 hour bulk ferment with 3 stretch/folds Retarded over night in the fridge.
Baked hot, in a Dutch oven (as I have no steam injection at home).
This loaf was a small one, 400g of flour total.
I'm from Grimsby, and he needs to stop wearing that hat, we're ashamed of him.
A very rare 1965 push button UK telephone, which I converted to work on DTMF.
Almost all UK phones from this era are dial based so it was very hard to find. It is our actual land line phone, not that our landline is ever used. Looks cool though.
This guy does not semantic version.
If you're still using the Facebook app in 2024 you deserve everything you get.