A Three Seed Bread With Poolish Recipe (Very Popular Bread!)

[Music]okay so the next bread that we’re gonnamake is the Katyn three seed now thisbread has very very process its kind ofFrench traditions you we use Frenchflour and light right flour we use aPolish 211 the bread and so yeah what aright favorite favorite breads like Isay about most of them but this oneshould be very very popular it’s a startwith we do the night before we start ourpoolish so for that we just need to do ahundred and thirty seven and a halfgrams of water then we want no pointthree grams of yeast and a Polish is thesame as a bigger but the differencebeing with a Polish you could only useequal quantities of flour and water sowe’ve done one seven five and a halfgrams of water so it’s gonna be the same[Music]now if you don’t whisk it you will endup with one little novel right in themiddle the next day which we’re all usethis and it would be a fairrepresentation of the recipe so that iswhy we do it so next up zoom at that andwe’re going to do the same again onehundred thirty seven and a half gramsflour then usually dough scraper or ourhands with a cloth technique we justdon’t give this a stir to combine nowwe’ll just cover that the cling film ina moment and leave that in the sameplace level don’t move it they move theyhave a tendency to if they move theyhave a tendency to traps and lose theirstructure they don’t really work so Ihave tried before transporting one in acar to another baking venue but itdidn’t work so they go but moving on thethree seeds next now what we’re going todo is we’re going to soak these in waterand salt it’s called a soak it you coulddo something similar with flour as wellto ferment it and soften it up a littlebit but what we’re good what we’re goingto get out of these is yes they’re gonnaget softened up but also the salt thatwe’re gonna put them in it’s gonna drawout loads of flavor and make these tasteabsolutely amazing and make the breadtastes absolutely amazing so we want 50tice rounds of each one so we’ve gotsunglassesand now we’ve got poppy seeds blackpoppy seeds and then lastly some powerflower seeds so lastly sesame seeds andwe’ve got six point six ground I do soI’m gonna weigh the water separatelyjust in case so that’s 110 grams okaythen we’re going to give mix of my handsit’s hemp to choose that with but it’sgonna have yeast in it I don’t knowwhat’s gonna happen if I hurry up theyeast with the seeds we could start someearly kind of fermentation going onthere and just to avoid any risk do itlike this we do one out of good mixtapeso the salt is evenly dispersed so we’vegot one little bad boy over here andthat’s gonna be our punished that’sgonna give out of the dough as astrength for those flavor and there’s atexture and then we’ve got this sideyou’ve got our soca a seed soca which inthe morning is going to be it’s gonnalose its moisture it’s just gonna belike a damp thing obscene salty saltyseeds which is gonna go into our mix nowwhen we put the salt in Tamera and whenwe put the water in tomorrow we thentake out a bit of the salt because we’vealready put some in so we won’t put in -something’s 2.1% so we if we’re alreadyputting in 1% in of the flour in thispart then we take out 1% in the net sowein 1.1% if you’re not sure about thatthoughdon’t worry exactly because we will goover baker’s formula and in anotherlesson so all we do now a bit cling filmleave these about 1214 hours when that’sripewe’ll be able to get on with it tomorrowokay so it’s the morning after and thePolish mouth is looking really reallygood so see if we can see there if wecan see the detail the contouring andthere in the surface that is ready to goso we’ve already waited far we have t-55is 467 grams and a half I know it’s anodd amount but that’s what the Baker’sformula at 82.5now of light right flowers this really Ireally like combining different types offlower I really think the combinationjust brings out different flavors andmakes bread so much more interesting sothe yeast 1.1 grams you probably couldget away with doing this recipe with outyeast instead of the Polish by the wayyou could join us right sourdough or asalad oh just replace the the volumewith your soda salt 4.95 which you mightsee cool that’s not much but if youremember in the last video we added thesalt to our seats okay which we’ll havea look at in a moment then the water[Music]it’s 275 grams of water so before we putit in the bowl take a look at this nowso these are the seats and you can seenow there isn’t any water really at allslight little you really really pour itas a tiny little bit there but basicallyseed some soaked in 90% of that water sonow we have this vamp seed mix which issalted these seeds are moistened andthey’re going to be amazingnow if you don’t soak the seeds whathappens is they will draw in moistureand your bread will dry out very veryquickly after its baked during thebaking process so actually this is meansthat we’re gonna get the best qualityloaf so always take your seats okaylet’s put this all in the mixer so a bitof water in there I’ll just help looseloosen their foolish from the bowl okay[Music]next up the flour nests the seeds sowe’ll kron four’s much of this isn’t onyetthen using our water they’re going touse this to clean the bowl put this offand we’ll mix slowly for about eightminutes[Music]after our slow mixed time though he’sgot really really strong it’s reallynice day that so now we’re gonnaincrease the time to fast a mix for sixminutesso it’s six minutes in but I just reallygive it an extra couple of minutes soit’s gonna be a minutes long I canreally starting I can really startseeing Donuts the birthing of reallystrong flu to make a change so I want tobe saturator they can hear this up thosespikes slap on the outside of the bowland look how clean it’s coming away fromthe bulb that would have stopped itstickyon the edges stare on the outsides ofthe flower cuts the bottom okaythat’s absolutely fine so what we’ll donow is we will put a tea towel over thetop of it and leave it for an hourbefore doing a fold and then we’llrepeat the process again an hour laterbut let’s just take a temperaturereading see where we are twenty twopoint four degrees so it’s twenty twotwenty one twenty two is where we wantour bread to be ideally so what we woulddo is the next mix that we make we woulddrop the temperature down a little bitmore by maybe getting more cool water ormaybe a bit of ice to the water to justdrop that temperature Jack down just alittle bit and that really helped giveus more consistency in our proving timeand the quality of that day okay sowe’re ready for our fold on three seededbread I’ve lightly dusted flour on thetable the bolt is clear a really goodthing and so we’re just gonna pull thatway forward it’s good one more at theend shall we like that okay into thebowl cover again leave it for anotherhour so one hour follow of one hour andthen we’ll get ready to mold it okay sonow is gonna be ready to be dividers -so to do this we’re gonna get our scalesput it on tare should make two equalsized dough pieces660 normally we make these at about 650so 660 that’s fine 693she match 670 almost 670 cool so look totake knives there next we just do astandard mold pre shape mode just to putinto a circletowards towards towardsand just clapping with our hands wasnice firm though that’s nice and easy tomold so I leave those too bad believe itto rest for 10 minutes while we preparethe table so at this stage when I weregoing to final mode Kate and three seedsinto our balance now we’re gonna wrapseeds around it so what we’re going todo is we’re going to shape it we’regoing to dip it in water that’s coldwater and then we’re going to roll it inthe seat and then place in here we don’treally need much flour if any flour inthese banner turns because the seedswere apt as that barrier okay so I put atiny bit in there but even that’sprobably not necessary okay so first ofall you have a clean table handlingafter a few times I’m pretty confidentthat it doesn’t really need any ice itdoesn’t need any extra flour it isrelatively not too sticky especially onthe outside so so not that act and thenin like that in at the sides in inthere we go we’ve got a scene at the topthere so now we’re going to take outwater here and wrap it in it on thesides take our seat mixokay and the Lightning goes get up askit and that thing goes facedownokay so we do a second off okay it’s atake our dough faster back insideflatten it out and fold the best motionit’s what’s a camera this time that Ifirst fold over a second fold fold it onthe edge little tuck in there it’s notnecessary you can go for a differenteffect if we wanted to go in like thisdoing that back that yeah if you wanteda bit more tapered ends you could giveit a bit more tapered ends if you wantedto that’s that next we take our bowdon’t get in the water around the sidesand into the seatson top of in there like so beautiful soI’ve got two there ready one slightlypointed at the sides that one’s slightlynot pointed at the sides and now we’regoing to leave these to prove now Ithink this will take around an hour anda half but we’ll check on it in an hourand see how they get it on okayafter we’ve waited it’s about two hoursnot happy with the breads okay we’regonna get up here it’s got a little bitof fire in there flower residue reallyand then we’ll just give it tick to getover the top I’m just gonna if they’retoo close when they go in the oventhey’re going to end up joining togetherso now we’re gonna make our cuts thisone we like you know we do one straightthrough the middle if you want that’sprobably better the easiest one for thisone I’m going to do one angle so theblade is gonna be at an angle like thisand we’re gonna make the cut just tothis side like that if you don’t you getit quite tight enough you can always goback it’s not idealthere you go now if this one I’m goingto go all the way around the outside soI’m here down here down here[Music]right in there so I made a quite a deepcut there but it’s gonna split as itbakes okaynice and Matt’s team in there okaythat’s good so we’re going to leave thisdebate with drop the temperatures downto 2:30 it’s kept that temperature quitenicely yeah and so we should bakeprobably take about 35 to 40 minutes sowe’ll crank it over to 30 ours are abouta half an hour we’ll check it maybe flipit round the other way and perhaps dropthe temperature if it looks like it’scatching here lit up here we have ourlovely breaths so that was 30 minutes wegave them a turn did another sevenminutes on the other side beautifulI’m which they’ll stay for a couple ofhours till they’re cool enough unlessanyone gets there first which one’s yourfavorite I quite like both really thiswas quite cool kind of reminds me of ahaircut and then this one he is a bitmore contemporary there’s still a bloodydelicious I’m sure so yeah hope you trythis one it’s really really enjoyableand give us a comment below let me knowwhat you think[Music]