I have no idea what the title of this recipe (the title of this post) means. It’s bread and it’s made with a poolish. I think Pain means bread and a poolish is a liquidy French bread dough starter. That is the extent of my knowledge, anyone who speaks French, please feel free to comment and educate me.
What I do know, is that I love this bread. It bakes up so light and airy, with a slightly chewy crust and a hint of sourness. The bread takes two days to make, but it’s hardly any work, or at least hardly any work for me, the bread machine did it all for me. The night before you add water, flour, and yeast to the bread pan. You’re actually supposed to let the bread machine knead it for 10 minutes and then stop the machine. I didn’t feel like setting a timer and figuring out how to program my machine, so I just let it run through the entire dough cycle and then turned it off and let it sit in the machine overnight. Then the next day, add the dough ingredients, and set the machine for the dough cycle. When the cycle completes, remove the dough, shape and let rise. I use a stoneware baking pan, which is great because it holds the dough as it rises, and then when you bake in it, it’s like the bread has it’s own little oven.
Since it was so nice and warm outside, I placed the bread out on my back porch to rise. Smudge helped by guarding it for me. You can see that it was exhausting work! Also, I’ve taken some pictures so you can see how the bread rises in the pan.
This recipe came from my favorite bread machine cookbook, The Bread Lover’s Bread Machine Cookbook. This book has 300 bread machine recipe! I have lots of them bookmarked to try, so I thought that this would be a perfect opportunity for me to enter Bookmarked Recipes, hosted by Ruth at Ruth’s Kitchen Experiments. I have modified the techniques of the recipe, but the ingredient list is the same.
Pain De Maison Sur Poolish
Slightly modified from The Bread Lover’s Bread Machine Cookbook
by Beth Hensperger
1 cup water
1 1/4 cups organic bread flour
1/4 teaspoon bread machine yeast
1/3 cup water
2 teaspoons bread machine yeast
2 cups organic bread flour
1 tablespoon sugar
1 tablespoon gluten
1 1/2 teaspoons salt
To make the poolish starter, place the water, flour, and yeast in the bread pan. Program for the dough cycle. When complete, unplug machine and let the starter sit in the pan over night.
To make the dough, combine the water and the yeast and stir to dissolve. Add to the starter in the pan. Add the flour, sugar, gluten, and salt. Program the machine for the dough cycle.
When the cycle ends, remove the dough to a lightly floured surface and shape. Place in stoneware baker and let rise in warm location for 45 minutes to one hour, or until almost doubled. Bake in a preheated 400 degree oven for 35 minutes, remove lid and bake for an additional 15 minutes.