ProcessIntermediate
Poolish
/ˈpuː.lɪʃ/
A liquid preferment made with flour, water, and yeast.
A wet preferment made with equal parts flour and water by weight (100% hydration) and a tiny amount of yeast. It ferments for 12-16 hours and adds flavor and structure to the final dough.
By Henry Hunter · Updated
Henry's notes from the bench
- Use only a tiny pinch of yeast, like 1/8 teaspoon for 300g flour. Too much and it'll bubble over.
Connected terms
Watch it at the bench
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