POOLISH FOR THE BREAD MACHINE

We begin this mini-guide dedicated to the poolish, with a brief introduction on the meaning of the term.

Poolish comes from Polish. Bakers of Poland used a particular method of indirect proving which provided for a specific ratio of 1:1 of flour and water. These bakers were aware that the poolish method allowed them to obtain a bread more leavened and much softer than usual.

CRISPY CRUST WITH BREAD MACHINE

Ciao! If you followed one o my experiments with the bread machine, you must have met the technique of "Piercing and Overturning". This particular technique was created in order to cook bread  uniformly also in the upper part, obtaining a beautiful golden and crispy crust, and avoiding burning the bottom of the loaf. A really good method that I highly recommend to everybody .