Wheat-Semolina Vegan Bread with Poolish

I never knew that I would be so much passionate about bread baking. I have been regularly baking breads every week for the past 2 years now. However, my thirst for improving my breads is not quenched yet. I love to experiment with different types of breads, be it the type of flour or their proportions or the method. I have a No-knead bread, a quick

rise bread in pressure cooker, bread using the autolyse method, tangzhong method, a slow proofing (in refrigerator) bread, vegetable bread, semolina bread, whole wheat hokkaido bread, pan-de mei and so on.

Now this bread uses a preferment. A preferment also called as Poolish is basically a fermentation starter comprising of flour, water and a pinch of commercial yeast. Mostly we mix an equal quantity (by weight) of flour and water with a pinch of yeast. However, my flour seemed to be far more thirsty and I had to add more water. It’s then mixed and kept aside for several hours or overnight till it doubles in size. The preferment is added to the flour, sugar, salt and yeast mixture and then kneaded like usual breads. This method intensifies the flavour of the bread as the yeast gets sufficient time to act with the starch and proteins of the flour. Moreover, this method increases the shelf life of the bread too. Though these days people want instant gratification, this method is still a favourite among Artisan Bread bakers. The Poolish is a term used in French method of baking breads.

Try this method and share your feedback. I use a 240 ml cup. Use any flour of your choice in any proportion. Just adjust the amount of liquid used while kneading. Do not follow the recipe as far as the liquid ingredients are concerned. As each flour absorbs water differently and this amount varies according to the humidity and temperature of your kitchen, so add accordingly.

Ingredients:

For the preferment:

• Whole wheat flour 125 gm (1 cup)
• Instant yeast a pinch (1/8 tsp)
• Water 3/4 cup (180 ml)

For the bread:

• Whole of preferment
• Whole wheat flour 125 gm (1 cup)
• Semolina 175 gm (1 cup)
• Salt to taste
• Instant yeast 1/2-3/4 tsp
• Lukewarm water ~ 1 cup
• Olive oil 2-3 tbsp

Method:

To prepare the Poolish:

• Mix flour, water and yeast in a mixing bowl and stir well to form a shaggy mass.

• Cover the bowl with a wet cloth and allow it to rise at room temperature for 8-10 hours.

To prepare the dough:

• Mix the wheat flour and semolina along with salt and instant yeast in a big mixing bowl.
• Add the entire Poolish or preferment to the above mixture and mix.

• Slowly add the lukewarm water and start kneading.
• Sprinkle oil and knead using the usual stretch and fold method. If the dough sticks on the counter, use a bench scrapper.
• Continue kneading for around 10-12 minutes till the dough becomes soft, elastic and pliable.
• Grease a bowl and transfer the dough into it and cover the bowl with a wet towel.
• Keep the bowl in a warm place and allow the dough to double in size.
• Once the dough is doubled, take it back on the counter and knock off the gases. Knead for a minute.
• Now roll the dough either using a rolling pin or with your hand.
• Roll it tightly into a log and pinch the ends.
• Transfer this log into a well oiled bread tin with the seam side down. Press the top to fill the tin evenly. I have used my usual 9 by 3.5 inches bread tin.
• You may apply some water or oil on top of the dough to prevent it from drying.
• Cover with a big dome like lid or place the bread tin in a big plastic wrap and allow till the dough rises above the rim of the tin.

• Meanwhile preheat the oven at around 180-200 degree Celsius for atleast 10 minutes.
• Place the tin into the oven and bake the bread for 40-45 minutes or till the internal temperature of the bread records more than 90 degree Celsius.
• Remove the tin from the oven and allow the bread to cool in the tin for 3-4 minutes.

• Transfer the bread onto a cooling rack and cool well.
• You may apply some oil or butter o the top of the bread.
• Cover the bread with a soft n moist muslin cloth while it’s cooling.
• After its sufficiently cooled for 3-4 hours or overnight, slice it using a long serated knife and serve.
• Make simple cheese sandwiches and enjoy.

Notes:

• While using such preferment, you can actually reduce the amount of yeast. I have a feeling that even less than half a teaspoon will work. But since I was running short of time and desperately wanted some bread early morning. I shall try next time with lesser yeast and update.