{"id":2210,"date":"2022-05-17T15:48:36","date_gmt":"2022-05-17T13:48:36","guid":{"rendered":"https:\/\/www.agricolapiano.com\/blogpiano\/?p=2210"},"modified":"2024-04-26T17:52:26","modified_gmt":"2024-04-26T15:52:26","slug":"poolish","status":"publish","type":"post","link":"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/","title":{"rendered":"Poolish"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_85 ez-toc-wrap-center counter-hierarchy ez-toc-counter ez-toc-transparent ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/#Che_cose_il_Poolish\" >Che cos\u2019\u00e8 il Poolish?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/#Origini_del_Poolish\" >Origini del Poolish<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/#Differenza_tra_metodo_diretto_ed_indiretto\" >Differenza tra metodo diretto ed indiretto<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/#Caratteristiche_del_Poolish\" >Caratteristiche del Poolish<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/#Come_si_ottiene\" >Come si ottiene?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/#Preparazione\" >Preparazione:<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/#Come_fare_limpasto_con_il_Poolish\" >Come fare l\u2019impasto con il Poolish<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.agricolapiano.com\/blogpiano\/poolish\/#Le_differenze_tra_biga_e_Poolish\" >Le differenze tra biga e Poolish<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Che_cose_il_Poolish\"><\/span>Che cos\u2019\u00e8 il Poolish?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Il Poolish (in italiano biga liquida) \u00e8 un <strong>Pre-Impasto<\/strong> molto semplice preparato con <strong>Farina<\/strong>, <strong>Acqua<\/strong> e <strong>Lievito di Birra<\/strong> che aggiunto all\u2019impasto di una pizza o una focaccia per <strong>conferisce profumo, sapore e croccantezza<\/strong>.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Origini_del_Poolish\"><\/span>Origini del Poolish<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Questa tecnica nasce dall\u2019ingegno dei <strong>panettieri polacchi<\/strong> che mentre lavoravano nei forni dell\u2019Impero austro-ungarico <strong>per creare le Baguette<\/strong>, il tipico pane dei francesi fino a quando questa tecnica non fu <strong>conosciuta in<\/strong> <strong>Inghilterra<\/strong> dove si decise di chiamarla <strong>Poolish<\/strong>, in tributo agli inventori polacchi che lo chiamavano <strong>Zczyn Polski<\/strong>, ovvero &#8220;<strong>innesco polacco<\/strong>&#8220;.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Differenza_tra_metodo_diretto_ed_indiretto\"><\/span>Differenza tra metodo diretto ed indiretto<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li>Si chiama <strong>metodo diretto<\/strong> gli impasti nei quali gli <strong>ingredienti<\/strong> vengono mescolati e lavorati in <strong>un\u2019unica fase<\/strong>;<\/li>\n<li>Si chiama <strong>metodo indiretto<\/strong> quando gli impasti prevedono <strong>due fasi separate<\/strong>:\n<ul>\n<li>Un <strong>Pre-impasto<\/strong>, in cui si mescolano di solito <strong>acqua, farina e lievito<\/strong>;<\/li>\n<li>Il <strong>re-impasto<\/strong> successivo alla prima maturazione, in cui si aggiungono gli ingredienti mancanti.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Un <strong>impasto diretto<\/strong> ben fatto spesso <strong>\u00e8 superiore per scioglievolezza e omogeneit\u00e0<\/strong>, mentre gli <strong>impasti indiretti<\/strong> (soprattutto la biga) assicurano <strong>maggior tenacia<\/strong> che si ripercuote sul morso, indicata per la <strong>pizza in teglia<\/strong> o <strong>la pizza alla pala romana<\/strong>, ma \u00e8 <strong>sconsigliata nella pizza napoletana<\/strong> dove la trappola dell\u2019impasto gommoso \u00e8 decisamente pi\u00f9 insidiosa, avendo una cottura ad alte temperature con tempi brevissimi.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Caratteristiche_del_Poolish\"><\/span>Caratteristiche del Poolish<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Il Poolish assicura <strong>alveoli piccoli e ben distribuiti<\/strong>, <strong>croccantezza<\/strong>, la <strong>maglia glutinica molto estensibile<\/strong> grazie all&#8217;acqua in eccesso che accelera l&#8217;attivit\u00e0 enzimatica. Il <strong>sapore \u00e8 pi\u00f9 pungente<\/strong> a causa della presenza di acido acetico e alcool. Per queste sue caratteristiche \u00e8 particolarmente <strong>indicato per la preparazione di pizza e focacce<\/strong> a cui conferisce profumo, sapore e croccantezza.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Come_si_ottiene\"><\/span>Come si ottiene?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Il Poolish si ottiene con <strong>farina ed acqua in pari quantit\u00e0 e lievito di birra fresco<\/strong>. La quantit\u00e0 di farina (<a href=\"https:\/\/www.agricolapiano.com\/it\/farine-naturali-online\/61-farina-di-grano-tenero-tipo-0-pizza-con-germe-di-grano-vivo-5-kg-linea-rossa-8056477660423.html\">\u00e8Viva la Farina pizza linea rossa W 270-300 W<\/a>) pu\u00f2 oscillare tra il 25% e il 30% della quantit\u00e0 di farina totale. La quantit\u00e0 di lievito da aggiungere varia in base al tempo di fermentazione: (con una temperatura intorno ai 20-22\u00b0)<\/p>\n<ul>\n<li>1-2 ore 2.5% di lievito sul peso della farina;<\/li>\n<li>4-5 ore 1.5% di lievito sul peso della farina;<\/li>\n<li>6-7 ore 1% di lievito sul peso della farina;<\/li>\n<li>8-9 ore 0.5% di lievito sul peso della farina;<\/li>\n<li>10-12 ore 0.3% di lievito sul peso della farina;<\/li>\n<li>13-14 ore 0.2% di lievito sul peso della farina;<\/li>\n<li>15-16 ore 0.1% di lievito sul peso della farina.<\/li>\n<\/ul>\n<h2><span class=\"ez-toc-section\" id=\"Preparazione\"><\/span>Preparazione:<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>In una ciotola mettere il <strong>lievito di birra<\/strong> fresco, <strong>scioglierlo nell\u2019acqua<\/strong> prima di aggiungere la farina, <strong>mescolare<\/strong>. Se usate il lievito di birra fresco, scioglietelo nell\u2019acqua prima di aggiungerlo alla Farina.<\/p>\n<p><strong>Coprite<\/strong> il recipiente con la pellicola e lasciatelo <strong>lievitare a 20-22<\/strong>\u00b0 circa fino a quando non si ricopre di bolle.<\/p>\n<p>Il Poolish \u00e8 <strong>maturo quando il volume \u00e8 raddoppiato<\/strong> e tende a cedere al centro, con una crepa ben visibile.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Come_fare_limpasto_con_il_Poolish\"><\/span>Come fare l\u2019impasto con il Poolish<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>Setacciate <strong>la Farina e aggiungete il Poolish e l\u2019Acqua<\/strong>. Impastate fino ad ottenere un impasto Morbido e Liscio e mettete a Lievitare fino al raddoppio completo.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Le_differenze_tra_biga_e_Poolish\"><\/span>Le differenze tra <a href=\"https:\/\/it.wikipedia.org\/wiki\/Biga_(alimento)\">biga<\/a> e Poolish<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<ul>\n<li><strong>La biga<\/strong> vi aiuta ad avere <strong>alveoli grossi e irregolari<\/strong>, oltre ad avere una <strong>struttura salda e sviluppata<\/strong>, una maggiore spinta verso l\u2019alto e una <strong>maglia glutinica solida<\/strong>, grazie alla prevalenza di acidi organici.<\/li>\n<\/ul>\n<p>La mollica sar\u00e0 <strong>pi\u00f9 \u201cariosa\u201d, morbida e aromatica<\/strong>, con un sapore pieno dovuto alla produzione di acido lattico durante la fermentazione. Caratteristiche che la rendono preferibile <strong>per pizze in teglia alla romana<\/strong>, <strong>focacce morbide, grandi lievitati e pagnotte<\/strong> dalle dimensioni sostenute.<\/p>\n<ul>\n<li>Mentre il <strong>Poolish<\/strong> assicura <strong>alveoli piccoli e ben distribuiti<\/strong>, un effetto <strong>crunch (croccante)<\/strong> superiore, la <strong>maglia glutinica<\/strong> molto <strong>estensibile<\/strong> grazie all\u2019acqua in eccesso che accelera l\u2019attivit\u00e0 enzimatica. <strong>Il sapore \u00e8 pi\u00f9 pungente<\/strong>, a causa della presenza di acido acetico e alcol. Il poolish \u00e8 <strong>ideale<\/strong> <strong>per<\/strong> la preparazione di <strong>pizze basse e scrocchiarelle o pizze alla pala romana, focacce e pani croccanti.<\/strong><\/li>\n<\/ul>\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/www.agricolapiano.com\/it\/113-eviva-la-farina\">ACQUISTA LA NOSTRA FARINA<\/a><\/div>\n<\/div>\n\n\n\n<div class=\"klaviyo-form-U6qJVZ\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Che cos\u2019\u00e8 il Poolish? Il Poolish (in italiano biga liquida) \u00e8 un Pre-Impasto molto semplice preparato con Farina, Acqua e Lievito di Birra che aggiunto all\u2019impasto di una pizza o una focaccia per conferisce profumo, sapore e croccantezza. Origini del Poolish Questa tecnica nasce dall\u2019ingegno dei panettieri polacchi che mentre lavoravano nei forni dell\u2019Impero austro-ungarico [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2211,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":3,"loftocean-view-count":4529,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_hide_before_page_content_ad":"","tinysalt_hide_after_page_content_ad":"","tinysalt_hide_page_header":"","tinysalt_advanced_classname":"","footnotes":""},"categories":[5878,5904],"tags":[2508,2509,2507,2506,2505],"class_list":["post-2210","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farine-e-semole","category-ricette-farine","tag-caratteristiche-del-poolish","tag-come-si-calcola-il-poolish","tag-differenza-tra-metodo-diretto-ed-indiretto","tag-origini-del-poolish","tag-poolish-ricetta"],"yoast_head":"<!-- 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