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 (0.03 oz) 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
Pâte Fermentée
Basic Sourdough Bread
Poolish Baguettes
French Bread - Slow fermentation with a wet pre-ferment (poolish)
