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Have you ever made bread? I've failed many times (8 out of 10 attempts, in fact), and it hasn't dampened my spirits. Honestly, I love bread, but I'm diabetic, and it's a bit dangerous to eat frequently.

I became interested in learning more and enjoying the process, one of which was learning about making poolish for bread. It was so interesting cause it turns out there's a method like this, where we use a small amount of yeast, but it has a big impact on the fermentation process and makes our bread rise much more, even though we only use three ingredients.


I learned this poolish technique and it's led to success in making bread without any dairy products. In fact, it's a type of plant-based bread that I really like. I don't have to look for eggs, milk, or butter. The great thing is, it's similar to country bread, but without sourdough starter.

Making it requires quite a bit of technique, especially time management. You have to know which day you're making the bread, because it's not meant to be rushed. For example, I made this cranberry bread for breakfast the next morning.

***Cranberry Bread Pooling Method:***

Ingredients A:

- 100 grams high-protein wheat flour
- 100 grams water
- 0.3 grams instant yeast

Ingredients B:

- 250 grams wheat flour
- 5 grams salt
- 100 grams water
- Filling: cranberries and flaxseed




***How to make cranberry bread:***

- First, make the pooling method in advance, allowing it to rise for at least 8 to 12 hours. You can make the pooling method before bed. Mix ingredients A: water, flour, and yeast. Store with a lid with vents, as the yeast needs air to thrive and to prevent dust.

![IMG_0815.jpeg](https://files.peakd.com/file/peakd-hive/aswita/23vsN2PyBuZpqjBGv9mi2cfPo21c2x653BE4hMdJtNjaZhU7wgQU64uDhBdA74d8wZY3e.jpeg)

![IMG_0817.jpeg](https://files.peakd.com/file/peakd-hive/aswita/23vsQjzfPbmsqLgrmYdkjA6eRgeDKyCMUPoGfK8icyVMqHfYioojydi7A9TBWNknmvrci.jpeg)



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- After the pooling method is ready overnight, mix ingredients A and B. Leave the cranberry and flaxseed filling undisturbed.


![IMG_8819.jpeg](https://files.peakd.com/file/peakd-hive/aswita/23vsQYTJFHvSUAMSzxUavrSRCJXCBVon7v1VbjT1oditdGPY21oJ5U27KZ5DYu1cT9pY5.jpeg)

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- Then, stretch and fold the mixture at 30-minute intervals for 4 to 6 times. This takes 2-3 hours, but it's a good method without kneading.

![IMG_8826.jpeg](https://files.peakd.com/file/peakd-hive/aswita/23uQr546e8gYncdxTWNErvd2BVUje2UuytBdQRSQ35NJhQZpCcKB2Uo6JZurTLAT56PTq.jpeg)

![IMG_8838.jpeg](https://files.peakd.com/file/peakd-hive/aswita/23wCA6XZ9iePNFpDLWBwPuWtvWyrnArubDsS6djoo7CPsaYBAr5241fLG2NdGhaKFK6nT.jpeg)



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- After stretching and folding, the dough enters the bulk fermentation stage for 2-3 hours. Before bulk fermentation, dust it with flour and let it rise until it has doubled in size.



![IMG_8846.jpeg](https://files.peakd.com/file/peakd-hive/aswita/23vi1x4GBDdwr1qkxjbazcY6rMkUghA6ENUQ9XK1X8dLLNbXxSfaEztJR12zMXk9RWGnW.jpeg)

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- 30 minutes before baking, preheat the oven to 250 degrees Celsius, then spray the top with water and make a few slits. Bake for 20 minutes in a Dutch oven or cover with an aluminum foil container. Bake for another 20 minutes uncovered.

![IMG_8865.jpeg](https://files.peakd.com/file/peakd-hive/aswita/23vhTm7u2eGyA3v38K29e3Cyhwq8WLVPbhDxymWBoURKoT9wFhzcqfjzkWt4HTCUaBjdJ.jpeg)


- The cranberry bread is ready to serve.

![IMG_1495.jpeg](https://files.peakd.com/file/peakd-hive/aswita/23vsV9ZYB7JsG1s42aY1nVhpBfgzisA9ZULMHkKtnrNyg5T4oqyXaSkjcwbFZ3M8Uoa3B.jpeg)

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See you the next time hive friends!

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Editing by Lightroom and VN iphone 11

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<b>About Author</b>

<sub>Hi! Let me introduce myself, its me Wita.
I'm just a woman who wants to write whatever's on my mind. I really enjoy cooking, occasionally traveling, and doing whatever I like. I want to live like a bird flying freely in nature. But I know I'm only human. So, I can only write freely like a bird that can fly with its two wings.

<sub>I'm usually very interested in new things. Let me be creative with at least these writings. I welcome any suggestions, as long as you mention them politely in the comments section. We can have a free discussion every now and then.

<sub>Don't think too much of me as you see in my posts. I'm just sharing what I have, and some of it is actually quite enjoyable to post. It's just that I don't really like posting bad things. I hope we continue to work together to build this Hive community.
</sub>

<sub>You can find me on my various social media platforms:
***Instagram: aswitasoe***
***Youtube: aswitasoe***
***Email: aswitasoep@gmail.com***

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