Cranberry Bread with Poolish Method

Have you ever made bread? I've failed many times (8 out of 10 attempts, in fact), and it hasn't dampened my spirits. Honestly, I love bread, but I'm diabetic, and it's a bit dangerous to eat frequently.

I became interested in learning more and enjoying the process, one of which was learning about making poolish for bread. It was so interesting cause it turns out there's a method like this, where we use a small amount of yeast, but it has a big impact on the fermentation process and makes our bread rise much more, even though we only use three ingredients.

I learned this poolish technique and it's led to success in making bread without any dairy products. In fact, it's a type of plant-based bread that I really like. I don't have to look for eggs, milk, or butter. The great thing is, it's similar to country bread, but without sourdough starter.

Making it requires quite a bit of technique, especially time management. You have to know which day you're making the bread, because it's not meant to be rushed. For example, I made this cranberry bread for breakfast the next morning.

Cranberry Bread Pooling Method:

Ingredients A:

100 grams high-protein wheat flour
100 grams water
0.3 grams instant yeast

Ingredients B:

250 grams wheat flour
5 grams salt
100 grams water
Filling: cranberries and flaxseed

How to make cranberry bread:

First, make the pooling method in advance, allowing it to rise for at least 8 to 12 hours. You can make the pooling method before bed. Mix ingredients A: water, flour, and yeast. Store with a lid with vents, as the yeast needs air to thrive and to prevent dust.

After the pooling method is ready overnight, mix ingredients A and B. Leave the cranberry and flaxseed filling undisturbed.

Then, stretch and fold the mixture at 30-minute intervals for 4 to 6 times. This takes 2-3 hours, but it's a good method without kneading.

After stretching and folding, the dough enters the bulk fermentation stage for 2-3 hours. Before bulk fermentation, dust it with flour and let it rise until it has doubled in size.

30 minutes before baking, preheat the oven to 250 degrees Celsius, then spray the top with water and make a few slits. Bake for 20 minutes in a Dutch oven or cover with an aluminum foil container. Bake for another 20 minutes uncovered.

The cranberry bread is ready to serve.

See you the next time hive friends!

Editing by Lightroom and VN iphone 11

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Cranberry Bread with Poolish Method | Ecency