Begin poolish, what kind of leaven?
This term comes from French, and refers to techniques developed by...
and attention!
... Polish bakers.
Taki Polish leaven in French.
This leaven is a fermented flour with water and yeast, added to the final kneading of the dough, in order to strengthen and enrich the taste of the bread and extend the period of freshness due to the acidity of the leaven, which ferments for 6 - 12 hours.

In autumn, when pumpkins tempt with their shapes and colors, and above all, availability and price, it is worth baking them in the oven, making purée, and then adding them to... everything! I do it, and I freeze the surplus. This time the pumpkin purée has crept into the baguettes, but I promise I won't stop there... cdn.

Ingredients

Begin poolish

10 g fresh yeast

250 ml warm water (approx. 27 ° C)

250 g tablespoon type 750 bread flour

Cake

15 g fresh yeast

100 ml of lukewarm water

1 teaspoon of sugar

600 g type 750 bread flour

400 g pumpkin purée

1 teaspoon of salt

1/2 teaspoon turmeric

sprinkle flour

Execution

Pumpkin purée

Cut the pumpkin in half, remove the seeds together with the fibrous flesh, and cut into small pieces. Place them on a baking sheet lined with baking paper with the skin side down and bake for about 40 minutes at 200 ° C, until tender. After cooling, separate the flesh from the skin and mix until smooth.

Get started

The starter is best prepared in the evening before baking. Mix all the ingredients for the leaven together, preferably in a glass or earthenware vessel, cover with a cloth and leave it overnight at room temperature.

Cake

In a large bowl, mix the water, yeast and sugar. When they dissolve, add the remaining ingredients and the ready poolish leaven. Knead the cake, cover it with a cloth and leave it to double in volume for about 1 hour. Yeast is a living organism, rising time depends on the conditions in our kitchen.
The risen dough is divided into four parts. Form a baguette sprinkled with plenty of flour from each of them. Place them on a special baking tray, lined with baking paper.
Sprinkle the formed baguettes with flour, cover with a cloth and leave to rise again for about 30-40 minutes.
Preheat the oven to 250 ° C, put it on the bottom of the oven A heat-resistant bowl with water.
Just before baking, cut the baguettes with a sharp knife and put them in the preheated oven. Bake for about 20-25 minutes.

Enjoy your meal!

also check

French baguette Pain D'epi - ear of wheat

francuska-bagietka-pain-depi-klos-pszenicy

Pumpkin spelled buns

dyniowe-buleczki-orkiszowe

Dry and shortbread rolls with pumpkin, ricotta, goat cheese and cranberries

wytrawne-i-kruche-buleczki-z-dynia-ricotta-kozim-serem-i-zurawina

Sour cream baguettes with marjoram - sourdough baguettes for sour rye soup

zurkowe-bagietki-z-majerankiem-bagietki-na-zakwasie-na-zurek

Comments

Hdpape 2018-09-26 00:53:09

dziekuje za podpowiedz ?? Chcialabym sie spytac (jesli to nie tajemnica), jaki typ posiada maka pszenna chlebowa uzyta do wypieku bagietki na zaczynie poolish ?

Response

TajemniceSmaku 2018-09-27 11:48:37

typ 750

Response

Babownia 2018-09-27 17:53:05

Bardzo pyszny przepis. Zabieram i piekę :) Pozdrawiam!

Response

TajemniceSmaku 2018-09-29 00:06:07

Basiu, zabieraj 😉 Smacznego!

Response

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