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White Bread with Poolish

5 from 1 vote
This Poolish Sandwich Bread is soft, fluffy, and full of flavor. The overnight starter gives it a light texture and rich taste. It is perfect for sandwiches or toast.
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Ingredients Method

Ingredients
  

Starter (Poolish)
  • 2 grams instant yeast
  • 240 grams water
  • 210 grams flour
Main Dough
  • 500 grams water
  • 100 grams sugar
  • 50 grams oil
  • 15 grams salt
  • 1060 grams flour

Method
 

For the Starter (Poolish)
  1. In a large bowl, combine yeast, water, and flour.
  2. Mix them all until no dry spots remain.
  3. Cover and leave the mixture in a warm place until it becomes bubbly and risen.
Making the dough by hand:
  1. Add all the ingredients to the risen starter.
  2. Knead the dough for 8–10 minutes, until it becomes smooth and elastic.
Making the dough with a stand mixer:
  1. Add all ingredients to the mixer bowl.
  2. Knead them all on low speed for 2–3 minutes, then on medium speed for 5–7 minutes, until the dough is smooth.
First Rise
  1. Cover the bowl with plastic wrap or a lid and let it rise in a warm place until it has doubled in size (about 1–2 hours).
Shaping and Baking
  1. Turn the dough out onto a lightly floured surface, divide it in half (no need to be exact), flatten each piece into a square.
  2. Shape each half into a rectangle, roll it up tightly like a burrito, and place it seam-side down into a greased loaf pan.
  3. Cover and let the dough rise in a warm place until it’s slightly puffy. If you gently press a finger into the dough and it slowly springs back, it’s ready.
  4. Preheat your oven to 350°F (180°C), score the top of each loaf with a sharp knife or blade and bake bake the loaves for 40-60 minutes, or until they are golden brown.