Chefotheque

Recipe: Poolish de Sergio Ortiz

Published: 14/05/2020

Indications

Poolish:

Disolver la levadura en el agua a 38ºC, y mezclar con la harina con ayuda de un batidor de mano, dejar 2 h a temperatura ambiente hasta que triplique su volumen.

Reservar en refrigerador a 40ºC hasta el día siguiente.

Ingredientes de Poolish de Sergio Ortiz:

Ingredient

Quantity

Destination / use

Ingredients:

Harina 280 W

500 gr.

Poolish

Levadura fresca prensada

62.5 gr.

Poolish

Agua de grifo

500 ml.

Poolish

Allergens

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Poolish de Sergio Ortiz

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Source ingredient		Equivalent ingredient from your Database
Harina 280 W (gr.)
Levadura fresca prensada (gr.)
Agua de grifo (ml.)

Source ingredient

Equivalent ingredient from your Database

Harina 280 W (gr.)

Levadura fresca prensada (gr.)

Agua de grifo (ml.)