Cranberry Bread with Poolish Method

----- -----  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.    - After the pooling method is ready overnight, mix ingredients A and B. Leave the cranberry and flaxseed filling undisturbed.   - 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.     - 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.   - 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.  - The cranberry bread is ready to serve.  ----- See you the next time hive friends! ----- ----- Editing by Lightroom and VN iphone 11 ----- ----- -----