La palabra poolish es francesa y se asocia a los panaderos polacos que les enseñaron a los franceses a realizar esta técnica para mejorar el pan hace siglos. El poolish se hace a partir de una mezcla de harina y agua, casi siempre en la misma proporción, aunque he visto algún prefermento con más cantidad de agua o de levadura. Nunca se le añade sal.
CANTIDADES
INGREDIENTES
Preparación del poolish:
3kg.
Harina
3l.
Agua
100g.
Levadura
Preparación del pan:
7kg.
Harina(60% floja/40% fuerte)
3l.
Agua
6l.
Poolish
120g.
Levadura
95g.
Sal
Para el poolish:
AMASAR
Todos los ingredientes
FERMENTAR
2 horas tapado con un paño a 28ºC
Preparación del pan:
AMASAR
Todos los ingredientes excepto la levadura que se añadirá al final del amasado, 4 minutos (aprox) a 1ª velocidad.
AMASAR
12 minutos (aprox.) a 2ª velocidad. Teniendo en cuenta que a mitad del amasado se le incorporará la levadura.
TAPAR YREPOSAR
En bloque 60 minutos
PORCIONAR Y PESAR
BOLEAR
TAPAR Y REPOSAR
En bola 20 minutos
FORMAR
FERMENTAR
Sobre lata en fermentadora A 25ºC, durante 60 minutos. Aprox
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