Домашний хлеб Пышный воздушный на опаре пулиш #cake #хлеб

Bon appetit ❤️ thanks for watching ❤️ SUBSCRIBE TO THE CHANNEL to ALWAYS be aware of new videos: You can watch in your language, turn on subtitles. Today I’m making wheat bread on a poolish dough. Bread according to this recipe always turns out very tasty, soft and with a creamy aroma. A special taste and smell can be obtained due to the poulish dough, which is prepared 12-16 hours before the dough is kneaded. Such a long fermentation of the dough contributes to the development of lactic acid bacteria in it, which give the bread a creamy milky taste. Dough preparation: stretch 2-3 times after 30 minutes, and then leave to ferment for 2 hours. 🌡️ Bake at 230° top bottom second shelf bottom 15 min ( water bath) We bake at 200 ° top bottom second shelf bottom 35-45 minutes (without a water bath) 📝Ingredients: Opara for 12-14 hours: 200 g wheat flour 200 ml water 0.5 g fresh