Glass lock size
About 21 x 16.5 x 6.5 cm
- You can make the poolish in advance, put it in the fridge, and use it the next day
I usually make fullish on Thursday evening and put it in the refrigerator
I'll make the dough that I saw on Friday just in time to bake
Put it in a warm place in the kitchen and fold it in time
(I prefer a warm room temperature in the winter.)
I put it in the refrigerator, and the next day, I put it in the second fermentation
I'm going to grill it right away
If you calculate the time well, you can grill it and eat it right away. It's very convenient
- When you mix the olive and cheese, you can mix them in the batter container
I did it at the dough table to help you understand
If the container is wide, spread it out and do it the same way
- You can use black olives
I personally like green olives, so I used them
- You can refrigerate for 16 to 48 hours
- The fermentation time is
In the summer, for 40 minutes after mixing and 20 minutes after folding it
I think 50 minutes after mixing and 30 minutes after folding in winter is appropriate
It's best to see how the dough is
It depends on the temperature and environment
- Preheat oven and spray about 10 times before baking
It would be nice to have a steam oven, but if it doesn't
It's also a good idea to spray it with a sprayer
- Ingredients -
Poolish
bread flour 100g
water 100g
0.5g of yeast
the main dough
bread float 230g
water 140g
yeast 1g
olive oil 33g
salt 4g
olive 30g
cheese (cheese) 30g