Poolish recipe
Poolish is a preferment (indirect method) used to start the fermentation process on doughs.
One of the main advantages of using this method is that it improves the bread’s duration and taste.
500 grs Flour
strong
500 grs Water
purified
5 grs Fresh yeast
Prepare all the ingredients.
Add the yeast to water and dissolve.
Add flour to the water and integrate.
Cover and reserve in the fridge between 24 and 72 hours.
Remove the poolish from the refrigerator one hour before using it.
Put a spoon of poolish in a container with water.
The poolish must float, this way we make sure it is ready to be used.
Focaccia recipe
The focaccia is a traditional and typical dish of Italian cuisine, it can be served with different types of fillings or alone. This dough consists of water, flour, yeast, salt and olive oil. It’s texture is very smooth and it have a crispy crust.