Poolish

What is Poolish?

Poolish is a pre-fermentation technique used in baking to improve the flavor, texture, and rise of bread. It is a type of wet sponge made by combining equal parts flour and water, along with a small amount of yeast, and letting the mixture ferment for several hours or overnight.

During the fermentation process, enzymes in the flour break down the starches into simple sugars, which are then consumed by the yeast to produce carbon dioxide gas. This gas helps to aerate the dough and give it a lighter, more airy texture. Additionally, the fermentation process develops complex flavors and aromas in the dough, resulting in a richer, more nuanced bread.

Poolish is commonly used in artisan bread baking, particularly for French-style breads like baguettes and ciabatta. It can also be used in other baked goods such as pizza dough, croissants, and rolls.

Poolish Recipe:

Ingredients:

• 200g bread flour

• 200ml water

• 1/4 tsp instant yeast

Instructions:

In a mixing bowl, combine the flour and instant yeast.

Add the water and stir until well combined.

Cover the bowl with a damp cloth or plastic wrap and let it sit at room temperature for 8-12 hours, or overnight, until the mixture has doubled in size and has a bubbly texture.

Your poolish is now ready to use in your bread recipe. Simply add it to the rest of the ingredients and mix as you normally would.

Note: You can adjust the amount of flour and water to make more or less poolish, but keep the ratio of 1:1 (by weight) of flour to water. You can also experiment with different types of flour to create different flavors and textures.

Note: Poolish is a type of pre-ferment similar to Biga or Sourdough starter, but it is stiffer and has a lower hydration level. This gives bread made with poolish a slightly denser texture and a more pronounced flavor.