Домашний хлеб Пышный воздушный на опаре пулиш #cake #хлеб

Чтобы приобрести продукцию, упаковку для пищевой и торговой промышленности: мешок сетчатый, ведра, банки, контейнера, лотки, стаканы, кружки, столовые приборы и многое другое перейдите по этой ссылке: ENG-Bon appetit ❤️ thanks for watching ❤️ SUBSCRIBE TO THE CHANNEL to ALWAYS be aware of new videos: You can watch in your language, turn on subtitles. Today I’m making wheat bread on a poolish dough. Bread according to this recipe always turns out very tasty, soft and with a creamy aroma. A special taste and smell can be obtained due to the poulish dough, which is prepared 12-16 hours before the dough is kneaded. Such a long fermentation of the dough contributes to the development of lactic acid bacteria in it, which give the bread a creamy milky taste. Dough preparation: stretch 2-3 times after 30 minutes, and then leave to ferment for 2 hours. 🌡️ Bake at 230° top bottom s