Cranberry Bread with Poolish Method

in Plant Power (Vegan)9 days ago


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Have you ever made bread? I've failed many times (8 out of 10 attempts, in fact), and it hasn't dampened my spirits. Honestly, I love bread, but I'm diabetic, and it's a bit dangerous to eat frequently.

I became interested in learning more and enjoying the process, one of which was learning about making poolish for bread. It was so interesting cause it turns out there's a method like this, where we use a small amount of yeast, but it has a big impact on the fermentation process and makes our bread rise much more, even though we only use three ingredients.

I learned this poolish technique and it's led to success in making bread without any dairy products. In fact, it's a type of plant-based bread that I really like. I don't have to look for eggs, milk, or butter. The great thing is, it's similar to country bread, but without sourdough starter.

Making it requires quite a bit of technique, especially time management. You have to know which day you're making the bread, because it's not meant to be rushed. For example, I made this cranberry bread for breakfast the next morning.

Cranberry Bread Pooling Method:

Ingredients A:

  • 100 grams high-protein wheat flour
  • 100 grams water
  • 0.3 grams instant yeast

Ingredients B:

  • 250 grams wheat flour
  • 5 grams salt
  • 100 grams water
  • Filling: cranberries and flaxseed

How to make cranberry bread:

  • First, make the pooling method in advance, allowing it to rise for at least 8 to 12 hours. You can make the pooling method before bed. Mix ingredients A: water, flour, and yeast. Store with a lid with vents, as the yeast needs air to thrive and to prevent dust.

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  • After the pooling method is ready overnight, mix ingredients A and B. Leave the cranberry and flaxseed filling undisturbed.

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  • Then, stretch and fold the mixture at 30-minute intervals for 4 to 6 times. This takes 2-3 hours, but it's a good method without kneading.

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  • After stretching and folding, the dough enters the bulk fermentation stage for 2-3 hours. Before bulk fermentation, dust it with flour and let it rise until it has doubled in size.

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  • 30 minutes before baking, preheat the oven to 250 degrees Celsius, then spray the top with water and make a few slits. Bake for 20 minutes in a Dutch oven or cover with an aluminum foil container. Bake for another 20 minutes uncovered.

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  • The cranberry bread is ready to serve.

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See you the next time hive friends!



Editing by Lightroom and VN iphone 11




About Author

Hi! Let me introduce myself, its me Wita.
I'm just a woman who wants to write whatever's on my mind. I really enjoy cooking, occasionally traveling, and doing whatever I like. I want to live like a bird flying freely in nature. But I know I'm only human. So, I can only write freely like a bird that can fly with its two wings.

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I love this recipe . One don't have to knead but stretch and fold the dough . This process is easy. It's just the time factor but the outcome is so nice.

Made with poolish method is easy but need more time 😀

Your bread looks amazing! I always look for very easy bread recipes, but your method is very good and healthier.
Thank you, friend, for sharing your recipe 😊👌

I just sharing what i learn and try. I will update another recipe for baking bread 😄