Poolish
Prep 5 min Total 4 hr 5 min
Poolish © kvalifood.com
A liquid pre-ferment made from equal parts flour and water with a tiny amount of yeast. Poolish ferments for 3–4 hours at room temperature before being refrigerated, developing complex flavors that transfer to the final dough. See Pre-Ferments: The Baker’s Secret Weapon for an overview of all pre-ferment types including Biga and Pâte Fermentée.
Ingredients
Makes 23 ounces (enough for Ciabatta, Poolish Version)
- 320 g unbleached bread flour
- 340 g water, room temperature
- ¼ tsp instant yeast
Directions
Stir together the flour, water, and yeast in a mixing bowl until all flour is hydrated. The dough should be soft and sticky, resembling thick pancake batter. Cover with plastic wrap and ferment at room temperature for 3 to 4 hours until bubbly and foamy.
Refrigerate immediately. The poolish will keep for up to 3 days in the refrigerator.
Notes
- Batch scaling: Make larger or smaller batches depending on the formula you plan to use it in, or make extra and use leftover poolish in another bread like Poolish Baguettes.
- Overnight fermentation: While usable right after fermentation, an overnight retarding in the refrigerator develops more flavor.
- Biga substitution: Biga can be substituted for poolish and vice versa if you adjust the water in the final dough formula to compensate.
See Also
Basic Sourdough Bread
French Bread - Slow fermentation with a wet pre-ferment (poolish)
Pâte Fermentée
Poolish Baguettes
