Poolish Sponge

Poolish Sponge

One of the best bread book i have is now is The Bread bakers Apprentice and this poolish starter is used to make different variety of bread, so I thought I will write the recipe in a totally different post.
I mostly half the recipe as the amount they ask for each bread is different and I just make one bread so the quantity od the starter is less.
Here I gove the starter for 23 ounce.
2 1/2 cups unbleached bread flour
1 1/2 cups water at room temperature.
1/2 tsp instant yeast.



Stir together the flour, water and yeast in a mixing bowl intll all the flour is hydrated.
The dough should be soft and sticky and looks like a very thin pancake batter.
Cover the bowl with plastic wrap and ferment at room temperature for 3 to 4 hours or untill the sponge bacomes bubbly and foamy.
I mmediately refrigitate it.
It will keep up for 3 days in the fridge.

Note : The poolish sponge can be used as soon as it ferments, butas with the other pre ferments , the authour of the bok prefer to give it an overnight retarding to draw out more flavour.

With this sponge you can make theis delicous Greek Celebration bread