DEFINE POOLISH RECIPES
POOLISH (STARTER FOR DOUGH) RECIPE BY AMY SCHERBER
Poolish has become our favorite starter in the bakery. We enjoy using it because it gives our bread a moist, open-holed crumb, a chewy texture, and a sweet, pleasant flavor of fermentation without any sourness. Don’t be discouraged by the process of making a starter. Poolish is very easy to make and adds so much character to breads like French baguettes and rustic Italian bread. It’s made from the tiniest bit of yeast we can measure, combined with equal weights of water and flour. The mixing takes about 3 minutes, and the rest of the work is done by the yeast which slowly ferments with the flour and water. The poolish should be mixed 6-24 hours before you plan to make your bread. When used in your dough, the final result will be sophisticated bread that makes you look like a professional baker. Click here to see the How to Make Amy's Bread Slideshow. Adapted from "Amy's Bread, Revised and Updated" by Amy Scherber, Toy Kim Dupree, and Aimee Herring.
Yield 8
POLISH GOLOBKI (GAWUMPKI) RECIPE | ALLRECIPES
Grandma's recipe. This recipe is easier to do in large batches since the prep is time-consuming. I double or triple the recipe and bake them in a electric roasting pan. I freeze any extras and when they come out of the freezer, they taste even better because the cabbage has gotten more tender. My Grandma made these with various combinations of beef, veal, and pork and was always experimenting to get them right. I typed this up based on her notes but she cooked like I do. Experiment with the meats and the flavors until you get something you like. I like to mix up the type of spices I use, sometimes they are more plain with just the marjoram or sometimes I use Italian seasoning
Provided by mikegodphx
Categories World Cuisine European Eastern European Polish
Total Time 2 hours 45 minutes
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Yield 20 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
- Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
- Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
- Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
- Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
- Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.
Nutrition Facts : Calories 311.4 calories, CarbohydrateContent 26.8 g, CholesterolContent 77.5 mg, FatContent 13.7 g, FiberContent 3.9 g, ProteinContent 20.1 g, SaturatedFatContent 5 g, SodiumContent 401 mg, SugarContent 5 g
POOLISH | BAKING PROCESSES | BAKERPEDIA
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POOLISH - DEFINITION AND COOKING INFORMATION - RECIPETIPS.COM
Poolish cooking information, facts and recipes. A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.
From recipetips.com
From recipetips.com
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ARTISAN BREAD BAKING TIPS: POOLISH & BIGA – WEEKEND BAKERY
Biga and poolish are terms for pre-ferments used in Italian and French baking, respectively, for sponges made with domestic baker’s yeast. Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier.
From weekendbakery.com
From weekendbakery.com
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PREFERMENT | KING ARTHUR BAKING
Poolish. Poolish is a preferment with Polish origins. It initially was used in pastry production. As its use spread throughout Europe it became common in bread. Today it is used worldwide, from South America to England, from Japan to the United States.
From kingarthurbaking.com
From kingarthurbaking.com
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BIGA V. POOLISH | THE FRESH LOAF
Biga and poolish are both types of preferment. Poolish is generally higher hydration (soupier); biga generally lower hydration (firmer). I don't have a book with definitions at hand, but off the top I would say poolish is 100% or more hydration; biga is 70% hydration. At least in Rose Levy's terms, a sponge is like a poolish but contains all of ...
From thefreshloaf.com
From thefreshloaf.com
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NEAPOLITAN PIZZA WITH POOLISH RECIPE - THE PIZZA BUBBLE
Day 1 – Make the Poolish. In a small jar with enough space for rising, add the water & stir in the yeast to fully dissolve. Add the flour and mix together to form a smooth batter. Using a wet spatula, scrape down any off the sides and cover with an air tight lid. Leave to rise/ferment at room temperature for 18-24 hours.
From thepizzabubble.com
From thepizzabubble.com
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THE THREE MOTHER PREFERMENTS AND HOW TO USE THEM | STELLA ...
The original recipe uses the direct method, meaning the ingredients are mixed together, allowed to bulk ferment, shaped, proofed and baked (scalable recipe - video recipe). To add extra complexity of flavor, we’ll remove half of the recipe’s flour and create a poolish style preferment, transforming our recipe into something like this:
From stellaculinary.com
From stellaculinary.com
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ALL ABOUT POOLISH | RICARDO
By definition, poolish can be compared to a starter (because you can use it similarly). But it is actually a pre-fermenter made of a mix of equal parts flour and water, as well as a bit of yeast, which can then be used in bread , pizza dough , ciabatta and English muffins .
From parecipe.com
From parecipe.com
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BEGINNING BAKING DEFINITIONS: LEVAIN, POOLISH, BIGA ...
The easiest recipes stick with basic ingredients and methods: combine flour, water, salt, and yeast in a bowl, let it rise, shape it, and bake. Some recipes, naturally, are a little more complicated than that. For a tangier flavor, some recipes rely on levain as a preferment. For a stronger dough with a better shape, some recipes use poolish or ...
From breadbythehour.com
From breadbythehour.com
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POLISH CUISINE - WIKIPEDIA
Polish cuisine (Polish: kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland.Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history and it shares many similarities with neighbouring German as well as Ashkenazi Jewish culinary traditions and vice-versa. Polish-styled cooking in other cultures is often ...
From en.m.wikipedia.org
From en.m.wikipedia.org
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POLISH FOOD & CUISINE - 21 TRADITIONAL DISHES TO EAT IN POLAND
Dec 28, 2020 · Polish food for Breakfast. Breakfast in Poland is known as sniadanie, and some of the most common breakfast dishes include sandwiches with cold cuts, cheese, meat spreads, etc. Sausage is also popular as well as eggs, bacon, oatmeal, and cereal.. Polish Christmas Food. A traditional Christmas in Poland has 12 traditional courses served on Christmas Eve.
From swedishnomad.com
From swedishnomad.com
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THE THREE MOTHER PREFERMENTS AND HOW TO USE THEM | STELLA ...
The original recipe uses the direct method, meaning the ingredients are mixed together, allowed to bulk ferment, shaped, proofed and baked (scalable recipe - video recipe). To add extra complexity of flavor, we’ll remove half of the recipe’s flour and create a poolish style preferment, transforming our recipe into something like this:
From stellaculinary.com
From stellaculinary.com
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BIGA | BAKING PROCESSES | BAKERPEDIA
Biga is a type of preferment or yeast starter that does not include salt in its preparation, only flour, water and yeast. It is a stiff preferment due to its lower hydration level, usually in the range of 50–60% water absorption. It's used in baking to help with aroma and flour hydration.
From bakerpedia.com
From bakerpedia.com
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GOLUMPKI RECIPE, AUTHENTIC POLISH STUFFED CABBAGE (GOLABKI ...
Apr 25, 2018 · Golumpki (Golabki, Stuffed Cabbage) –A rose by any other name is still a rose.That is very true with today’s post which is a Polish recipe for stuffed cabbage. This is the number one Golumpki Recipe on Google, and you can read on to learn how we make this classic comfort food.
From plattertalk.com
From plattertalk.com
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VOLUME CONVERSIONS FOR RECIPE INGREDIENTS
Dec 03, 2019 · Most recipes in the United States use volume measurements in imperial units like teaspoons, tablespoons, cups, ounces, pints, quarts, and gallons. Most other countries use the metric system with units such as liters and milliliters. One liter is roughly equal to one quart (1.06L = 1qt).
From thespruceeats.com
From thespruceeats.com
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GRANDMA'S GOLUMPKI - STUFFED POLISH CABBAGE (GOLABKI)
Aug 28, 2021 · Remove the stalk from the bottom of the cabbage head. Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat. Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes.
From foodfolksandfun.net
From foodfolksandfun.net
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RECIPE | TRANSLATE ENGLISH TO POLISH: CAMBRIDGE DICTIONARY
recipe translate: przepis. Learn more in the Cambridge English-Polish Dictionary.
From dictionary.cambridge.org
From dictionary.cambridge.org
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POLISH DEFINITION & MEANING - MERRIAM-WEBSTER
Polish: [adjective] of, relating to, or characteristic of Poland, the Poles, or Polish.
From merriam-webster.com
From merriam-webster.com
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CLASSIC BAGUETTES | KING ARTHUR BAKING
Instructions. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
From kingarthurbaking.com
From kingarthurbaking.com
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SPONGE STARTER - DEFINITION AND COOKING INFORMATION ...
A poolish is a sponge starter has the consistency of a thick liquid and is very easy to prepare. It requires only a few hours of fermentation before it can be used, but it produces some excellent qualities, such as depth of flavor and a pleasing aroma usually in found breads prepared with the more time consuming sourdough method.
From recipetips.com
From recipetips.com
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