From 771425b09c8a4622dae15b99c0f569bcfcc37e31 Mon Sep 17 00:00:00 2001 From: David Date: Fri, 9 Oct 2026 13:28:55 +0200 Subject: [PATCH] improved poolish beginner recipe --- recipes/beginner_poolish.md | 4 +++- 1 file changed, 3 insertions(+), 1 deletion(-) diff --git a/recipes/beginner_poolish.md b/recipes/beginner_poolish.md index 359688a..675ccd5 100644 --- a/recipes/beginner_poolish.md +++ b/recipes/beginner_poolish.md @@ -20,7 +20,8 @@ Combine the rest of the ingredients to turn the poolish into a dough. See video: 1. **Poolish + water** — Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water. 2. **Salt+Oil** — Add the salt and oil to the poolish. 3. **Flour and Kneading** — Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes. -4. **Prepare for gluten development** — Cover the dough or place it in a bowl you can cover to let it rest for a short time. +4. **first gluten development** Let it rest for 30 minutes, covering it with a towel or some olive oil with clingfilm. +5. **second gluten development** give it a stretch and fold and let it rest another 30 minutes ### 4. Dough cold rise — ~20 hours (16-24 hours) @@ -28,6 +29,7 @@ Let the dough cold rise in the fridge. ### 5. Room temperature rise — ~4 hours (3-6 hours) +Take the dough out of the fridge an hour before you plan on making the balls. Split the dough into smaller balls and place them into a covered/sealed container(s). 1. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)