– What’s up you guys? Chef Billy Parisi here
from billyparisi.com and I’m going to be
finishing up our bread series with a delicious Boule, which
is a gigantic loaf of bread. We’re going to be using a
poolish to help let it rise and we’re doing it in partnership with my friends over at Bob’s Red Mill. So we are on our last video
of this bread making series. We started off with the sourdough starter: How to do it in five days. We made two amazing bread
recipes using the starter. The last one we used
a biga, and this time, we’re going to be using a poolish, which is another preferment
very very similar to a biga. The only difference is
you use a little bit more of the hydration on the upfront making that preferment
than that of the biga. Becomes a little bit more acidy, obviously a lot more liquid in there, some really interesting
flavor notes coming out of it. It’s really delicious and poolish, obviously sounds a lot like Polish, it definitely has some Polish origins but it really became
popularized in France. Think baguette. This right here is what baguettes are all
about, using a poolish. Also, would be really good
in focaccia bread in Italy. But regardless, I’m so thankful you guys have stuck with me through
all this bread making. I’ve got a beard, I mean,
seriously it’s been a wild week. Early mornings, late
nights, and the poolish is a little bit different
from the sourdough starter, as you don’t need to make it for five days but it’s almost spot on to the biga. As I said, the hydration
and the flour amounts are just a little bit different. So without further ado, let’s
get started on this boule. So to make this poolish,
what we’re going to do is add some artisan bread
flour right to a large bowl. I’m going to of course
be using Bob’s Red Mill. This is a great flour,
perfect for bread making, loaded with protein. Next, we’re going to sprinkle in just a wee bit of active yeast. And then we’re next going
to pour in some water that’s in between 80 and 82 degrees. Pour it in there, give
it a really nice mix. Make sure it’s completely
combined by squeezing and folding. We need that yeast to be
completely incorporated so that it has time to do a
little fermentation over night. Once it is combined, go
ahead and put the lid on it. Let it sit at room temperature for as little as 10 hours and
all the way up to 24 hours. As I stated earlier, a poolish uses a higher hydration on the upfront. In the biga, if you remember,
we used 45% of the liquid and 50% of the flour,
because we wanted the flour to provide a lot of those
flavors in our biga. With the poolish, we use 50% of the flour and 62% of that water,
that’s why it’s really runny. You can see that it will literally pour right out if you want it to. Don’t let that freak you out, it’s exactly where it needs to be. So after you’ve left it
over night, come back, you can see that it is beautiful. Looks like a spiderweb, if you
look at it through the side. Tons of holes poking through
here, lots of air pockets, and if you smell it, really
that strong alcohol flavor coming right through that
leathery sort of smell. Amazing! So now let’s get into making this recipe. So what we’re going to do is add a bunch of Bob’s Red Mill
Whole Wheat Flour into this. This is just going to provide some great flavors to this boule. Next, we’re going to finish off with a little more of that bread flour. We’re next going to
sprinkle in our sea salt. We’re going to add a bit
more yeast to this mixture. Now, go over to that poolish, we’ve got some hot water in
between 105 and 107 degrees. Go ahead and pour it
right into that poolish. This is going to sort of help
loosen it up around the sides, and then just flip it and dump it right over into our bin full
of flour, salt, and yeast. And then, immediately begin
to mix this with your hands. Very vigorously squeeze and pull and fold, and squeeze and pull and fold, until it is completely combined. This should take three to five minutes for it to be completely mixed in. We do have to do a couple of folds, but first let’s go ahead
and set a lid on it and let it sit for 20 minutes. After that amount of time,
go ahead and come back, take the lid off, we want to stretch it just before it tears, don’t pull too hard, and fold it over. Do this about six to
eight turns and times, put a lid on it, and then we’re going to come back in another 20 minutes. Do the exact same thing
for the next 40 minutes. So three total folds. Just like all of my other recipe videos, here making bread, I wanted to give you a little bit more baking knowledge. We’ve talked about hydration,
baker’s percentages. Now, I’m just going to talk a little bit about time and temperatures. While there isn’t a perfect math here, you need to be patient, you have to give this dough plenty of time,
and not just the poolish, I’m talking about the biga and also the sourdough starter levain. It takes time, okay? It needs to work to ferment,
to break down the flour, so it gets that good bacteria in there to break down the gluten so
your stomach doesn’t have to. That’s maybe why there’s so much gluten intolerance these days. Now I’m not perfectly certain, but I’m guessing that
is contributing to it. Also, temperatures. You have to figure your water temperatures when you’re pouring in and then also a final mix temperature. Almost all of your final mix doughs will be in between 70 and 80 degrees. I like to go a little
bit on the higher side, simply because my studio
is a little bit cooler, and I just think that the
higher temperature it is, without being too hot, gives the yeast more opportunity to work
and work through that dough. But, I want to caution here, okay? Because everyone’s room
temperature is different. If you’re in Florida and
you like the windows open, I probably wouldn’t go as hot as I’ve been going in a lot of these videos. I’d probably go a little cooler. And if you happen to live in
Maine or maybe even Canada and you’re a little bit colder up there, that’s when you want
to up the degrees maybe by one or two points. So, I just want to give you all that before we move on to the next step. And also, because we’re making a boule, you’re probably wondering what that is. It’s really just a big,
flattened ball of dough. Obviously, it’s French. Think of boulangerie,
which is the bread bakery. This word comes straight from that, or probably actually invented boulangerie. And if you’ve ever seen those old movies, like I think in Gladiator where
they’re throwing bread out to the audience that’s watching
them fight in the Coliseum. This looks like what they’re doing. I mean, this thing is gigantic. It should feed you for probably a week. And the other cool thing, before
we go on to the next step, sorry, there’s so much
knowledge to be dropping here, a lot of these breads that have the preferments and the sourdough starter, they’re a little bit more
acid so they can last longer. I mean, probably eight to ten days. If you baked homemade
bread eight to ten days, it’s either rock solid or
you’ve got mold growing. This is a great bread that will last you a little longer than the usual thing. So now, after that last turn, you want the dough to rest
for another two hours. Giving it a max rest time of three. It looks beautiful, it’s
about tripled in size. Now, it’s time to move
it over to our peel. So, go ahead and remove
it from that bucket, on a very heavily floured surface. Now, what we want to do is
fold it and then form it. So, remember stretch from the
top right to the bottom left. The top left to the bottom
right, fold it over again, and begin cupping it. That motion that kind
of works from the top all the way to the bottom,
cupping it underneath, making a beautiful dough ball here. And then, what we need to do
is move it over to a peel. If not, flip a cookie sheet tray over, if you don’t have a pizza peel. We’re going to lay down a
piece of parchment paper. And then we’re going to heavily
flour up the top of that. Go ahead and set your
dough right over top of it. We’re going to sprinkle
it with a little flour, add a kitchen towel to the top, and then we’re going to let
it proof for about one hour. It is looking beautiful,
so while this is proofing, go over to the oven,
lay down a pizza stone right in the bottom of the oven. Push it in, we’re going to
get it up to 500 degrees, just like all the other
bread dough recipes. And let’s stop right there. If you don’t have a pizza stone, flip over a cookie sheet
tray, you can put it on that. It’s totally fine, just preheat it, make sure it’s very very hot. That is important to this step. What we’re going to do is
come back over to the bread, take that towel off, you can see this thing is massive already. And I’m going to score it. Feel free to take some slashes, maybe three or four all the
way through the entire top. Going at about a quarter inch deep or so. I’m going to make little leaves or petals, or whatever I want just because
I want it to look pretty. So, this part is completely up to you. Now, go ahead and go over
and transfer the dough right on top of the stone. And for a little trick,
I’ve got a huge metal bowl. I’m going to flip it over top
and put it right on the stone, covering the bread, push it into the oven. We’re cooking covered
for 30 minutes at 500. We’re going to take the
cover off after that time. We’re going to cook it
for another 30 minutes, get it nice and golden brown. And let’s stop right there because you may not have a bowl this big. What I’m trying to do is get
some moisture in the air. Because there’s already
water in the dough, when it’s covered in
those dutch oven pot tops, and of course, with
this bowl, it’s steaming and making that bread really tender moist. Getting that nice crust on the outside. You want to do this
with all of your bread. So, if you don’t have a bowl this big, no problem, put a pan in
the bottom rack of your oven and then when you put the dough in, throw a couple ice cubes into that pan. It will steam that bread,
get sort of that same effect. It will keep it all
right there in the oven. Let’s take it out and you can see that this thing is absolutely gorgeous. It’s gigantic. It is an amazing bread recipe for sandwiches for garlic bread. I mean, goodness, this is amazing! It’s got a perfectly
brown crust on the outside and it’s extremely tender on the inside. Of course, we want to slice it up. You can see those beautiful
air pockets running through. It’s light, it’s fluffy, it’s tender. It’s exactly what bread
should be every single time. Cool it for 30 minutes and time to eat. I’ve seriously been dying to have a piece of this ever since
it came out of the oven. It smells incredible in here. Oh my gosh. It is just- dude it’s everything. It’s so good, I want to eat more of it. Guys, I can’t thank you enough for watching this bread series. Thanks to Bob’s Red Mill for hooking up some amazing flour so I can
make this awesome bread. I’ve had so much fun, and of course, check out all the other
bread recipes I’ve made. You will love them, it will change the way you look at bread, the way you make bread, and the way you eat bread. The flavors, ugh, this is amazing! I’ve got a lot of bread to eat, clearly. We’ll catch up with you next week. (upbeat music)