How to make Poolish for Pizza and Bread with Massimo Nocerino

hello guys welcome back to the channel today i'm going to show you how to make the polish the polish another preferentiate like a vega so you starting today you finish tomorrow and then you do your prefermentation today big polish dissimilar pig is more solid and the polish is more liquid so i can use heal off double zero flower w350 another 500 milliliter of cold water and one gram of fresh yeast so 500 flour 500 water and one gram of fresh yeast or you can use dry yeast as well half gram okay and they're gonna put my freshest in the flour okay they're gonna try to melt it slowly it's very easy to make it and i'm gonna melt a little bit the flour with that yeast okay and now i'm gonna add the 500 milliliters of water then you need just a spoon and mix everything together make a little creamy it is another great way to bake your bread in pizza okay me just making it all together make little cream absorb all the flour together with the water now that's taking few minutes to make the first part of your polish there you go see more there all the flowers absorb with the water it's not like a creamy paste [Applause] okay okay and now i'm gonna just rub with the clean film they're gonna give a rest for at least 24 hours you can even live around 16 hours when it starts to bubbling does your fermentation start to work so i'm going to give you just 24 hours to make simple and tomorrow i'm gonna finish to add the the salt and the flour now i'm gonna leave a for room temperature like that around 16 degrees to 18 degrees outside room temperature tomorrow we're gonna do the last okay guys so now after 24 hour you can see i'm gonna remove that a clean film and you can see our polish look at that the bubbling nice fermentated look all these bubbles coming so we're gonna add now i'm gonna add the 200 grams of flour and 18 grams of salt so i'm gonna add the flour slowly okay and then i'm gonna add at the end the salt see nice and creamy [Applause] and i'm going to have the 18 grams of salt inside look at that look nice and creamy look like a mozzarella this rotation like nearly 70 percent and you can see that our polish is nice and soft and now i'm gonna start to work in the table [Applause] gonna get some mechanic folds a little bit sticky and this time but we're gonna assort all our flour together you do this kind of fully like that and then your door is gonna take all this oxygen inside because it's called mechanic folding like that if it's a little bit sticky what i'm gonna do i'm gonna just put mine a little bit semolina [Music] [Music] and our flowers start to incorporate together and now our door is nearly absorbed again i'm gonna add little bit more flour can i give a rest for half an hour and then we're gonna cut it now after that flour we're gonna cut our lovely porridge so because it's still sticky i'm going to refresh my hand with a little bit flour on my hand and i'm going to cut it and then you do the way and then you're gonna give a rest okay so that's the way you close your pizza than you almost like that she can do 220 you can make 250 as it depends your side of the pizza you want to make it seventy percent is quite difficult so it's very sticky so you always get your hand wet with the water or with the flower and then you're gonna give a rest for another six hour and then we're gonna make it then we're gonna see very soon time for baking let's see our polish look at that nice big and now we're gonna bake our porridge nice and puffy here now we're gonna make a kanoto style on the next video i'm gonna make just a video for to how to make a kanoto okay so keep all the hair in the middle and now we're gonna make a just simple margherita just to make a a classic pizza okay some tomato sauce a couple of leaves of basil okay a little bit splash only void okay it's going to the over now there you go nice and soft let's go [Applause] so the polish and then bigger they are too prefermented so you just make is an undirect doll and then you make your preferentiation the day before you finish the day after pretty much similar the different meant to add the flower in the water big is solid and polishes a bit more is a liquid our pizza nearly ready look across nice and puffy full of air inside and crunchy okay we have to beat the cookie now nice brownie cola there we go and now we're gonna give a test well cooked inside we're gonna keep a little bit cut see the hair inside all hair look at that see nice and crunchy look soft nice light puffy lot of air inside here you can see and that's my polish guys nice and simple to make it and then any question leave a comment below if you don't didn't mention anything and then hope you like this video see you on the next video thanks for watching all this is made for you

Channel: Massimo Nocerino Pizza Massimo

Views: 76,262

Keywords: massimo nocerino, poolish pizza, how to make a poolish, pizza massimo

Id: WYVJj-xvHuI

Length: 12min 21sec (741 seconds)

Published: Thu Jul 01 2021