Crust and Crumb is an amazing book. I love it, I love bread so that’s probably why. Having said that the major problem is of course my intolerance of one of the most important ingredients. Yeast and I are not friends and yet I will not stop eating it!
I am slowly making my way through the different recipes, and today I started quite a bit today. I have made the Banana Bread, the French Bread II (with Pate Fermentee) and the White Sandwich Loaf. And have enjoyed every mouthful of all of them. I decided though that I wanted to make some bagels. So, I had to make some poolish style pre-ferment. This is a sponge made by combining yeast with a small amount of flour and a large amount of water. Due to the lack of resistance of dough, the yeast ferments and multiplies more quickly.
Like the recipe says due to the small amount of yeast that is already in this dish it makes it difficult to reduce the amount of fermentee you create. There is a suggestion of perhaps cutting the ingredients in half and using 1/8 t of yeast, but you can freeze the sponge if you want. Or you can just make the full batch and then make a lot of things! If you do decide to freeze the poolish you need to do so just before or after refrigerating it on the first night, otherwise it’s less reliable and take it out at least 24hours before you want to use it.
Now the Husband makes a really good non-yeasted pizza dough that I love and actually prefer over this dough now that I’ve tried it. However, due to the fact that I had all this leftover poolish I wanted to give it a go. It is a nice flavoured dough but just didn’t have the same flavour that the Husband’s does. I would make it again if I had leftover poolish so it’s not a bad thing is it? There is 2 dough’s though so I could always try the other one as well.
The quantity of this was 3 pizza’s as I was catering for the parent’s-in-laws who came over to help the Husband mount our dryer so I could reclaim some space in my laundry, I needed to be mindful of tastes. So I went with a classic Hawaiian
a BBQ chicken
Poolish Style Pre-ferment
4 cups unbleached bread flour
4 cups cool water
1/4t instant yeast
Combine all the ingredients in a mixing bowl large enough to hold the batter after it has doubled in volume. Beat or whisk for about 1 minute, until the batter is well mixed and quite smooth. Cover the bowl with plastic wrap and leave it at room temperature for 3-5hours or till foamy and bubbly. Refrigerate the poolish, well covered, and overnight.
Makes just over 3 pounds
Pizza Dough I
3.5 cups unbleached bread flour
¼ t instant yeast
½ cup olive oil
¾ cup plus 1T cool water
1 ¼ cup poolish
Combine all the ingredient in the bowl of an electric mixer with a paddle attachment (not dough) or a mixing bowl. Mix on a low speed for 1 minute and then increase to a medium speed and mix for about 12 minutes until the dough is smooth and creamy. It will be very thick and like pancake batter. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for about 3 hours, till bubbly. Refrigerate overnight; it will thicken as it cools. Turn the dough out onto a heavily floured work surface and divide into 3 pieces. Toss the pieces one at a time in flour, gently round into a bowl and mist the tops of the dough with cooking spray and cover with a plastic bag. Let the dough rise for at least 30 minutes before proceeding. Preheat the oven to 290C (or as high as your oven will go) prepare the oven for heath baking. Line an inverted sheet pan with parchment and mist. Spread out the dough and make it as thin as possible without tearing. Dress the pizza with the sauce and toppings you want. Bake for 10-12 minutes until golden brown and cheese is bubbly. Remove from the oven and serve.