Lemmy Bread

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White rustic made with a poolish (lemmy.world)

submitted 8 months ago by joe_archer to c/lemmybread

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[–] joe_archer 2 points 8 months ago* (last edited 8 months ago)

Nope. Because it uses bakers yeast (though not much compared to most yeasted recipes) rather than a natural starter the actual proofing is fairly quick, from what I gather the poolish is just a means of developing the flavour and the gluten, thus no kneading.

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