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Ale and Yeast Poolish

A sweet beery bread with a lovely crust.

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125ml Ale

125g organic Shipton mill white flour

5g organic fresh yeast


Mix the above together and leave for 3-5 hours to ferment.


All Poolish

750g shipton mill organic white flour

50g shipton mill wholemeal flour

5g organic fresh yeast

500ml water 15g salt


put all ingredients into a stand mixer,


mix until dough smooth and elastic


cover and leave for 1 hour covered


remove and shape into required shape


cover and leave to rise until double in size


bake in hot oven, ideally on baking stone at 220°C for 25-30 minutes.




spray water into oven when putting loaf in for a crispy crust!



Added by: lmcfood

Tags: Bread Poolish Beer

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“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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