onion poolish

A very tasty variation on my regular old poolish ciabatta with onions and sweet basil included for flavor.


MMMMM----- Recipe via Meal-Master (tm)

Title: 1024 onion poolish
Yields: 1 loaf
Cooktime: 40 minutes
Preparation Time: 1 day
Categories: bread, poolish, onion

-------------------------------POOLISH-------------------------------
136 gr water
136 gr flour
1/10 gr yeast, active, dry

--------------------------------DOUGH--------------------------------
1 batch poolish
195 gr water
21 gr onion, green, fresh
11 gr salt, sea
2 gr basil, sweet, dry
2 gr pepper, white
2 gr pepper, black
15 gr VWG
320 gr flour



* mix yeast and water, add flour, cover and sit overnight at room temperature

* add water to poolish and stir to loosen
* add all but the flour and VWG to the poolish and mix well
* pour into the mixer bowl

* mix the flour and VWG

* add the dry team in 3 installments

* rise, stretch and fold at the following intervals:
# 1 hour
# 1/2 hour
# 1/2 hour
# 1 hour
(total 3 hours batch ferment)

* roll out onto parchment paper in roaster oven (about 100°F)
* proof 1 1/2 hours

* heat up to 450°F
* bake for 40 minutes
* cool on rack and serve


Rating: 5/5 stars


Source: my head

* I found this quite tasty, wife thought lower the pepper a bit but she still ate quite a bit

* to try later
# more onions
# caramelized onions, including maybe the greens
# other sources of spice heat
# fresh basil including hot varieties


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coffee poolish

Been a while since I have bothered to record my experiments but this one needs a bit of space/time because it is quite tasty.

All of the moisture in this bread is dark-ish coffee. I was completely experimenting with the amounts based on what others have said and almost hit perfect 1st time out.

Wife thinks this is awesome as is, I think it needs a bit more coffee and am going to try instant next time so I can get the "right" amount

MMMMM----- Recipe via Meal-Master (tm)

Title: 1025 coffee poolish
Yields: 1 loaf
Cooktime: 50 minutes
Preparation Time: 1 day
Categories: bread, poolish, coffee

----------------------------POOLISH-COFFEE----------------------------
20 gr coffee, ground coarse
143 gr HOT water

-------------------------------POOLISH-------------------------------
140 gr flour
1/10 gr yeast, dry, active
137 gr poolish-coffee

-----------------------------DOUGH-COFFEE-----------------------------
290 gr water
32 gr coffee

--------------------------------DOUGH--------------------------------
197 gr dough coffee
1 x poolish
15 gr salt, sea
60 gr molasses, dark
1/2 gr yeast, dry, active
332 gr flour
15 gr VWG



* make the poolish coffee in a French press
* when cooler than 90°F add to the yeast and flour
* mix well
* seal and ferment overnight (this was 27 hours this time)

* make the dough coffee in a French press
* when cooler than 90°F pour into the poolish and stir to loosen
* mix in the salt, molasses, yeast
* mix the VWG and flour well

* pour the wet team into the mixer bowl
* add the dry team in ~3 installments
* mix well after each installment

* knead for about 10 minutes (the extra protein worked up will help the loaf have some form as the coffee acids break the protein down a bit
* rise for 1 hour
* stretch and fold
* rise for 1/2 hour
* stretch and fold
* rise for 1/2 hour
* stretch and fold
* rise for 1 hour
(3 hours total batch ferment)

* roll out onto a parchment paper in the roaster oven
* proof for 1 1/2 hours
* turn the heat up to 450°F
* bake for 50 minutes
* let sit on a rack until the moisture can not be seen rising from the bread
* enjoy

Notes:
Rating: 4.5/5 stars
This is not exactly what I imagined so it is docked 1/2 star

Source: my head


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