Poolish
All notes about or referencing the use of the Polish preferment called “poolish”.
What is it?
From FWSY:
A word used in French baking, the name referring to techniques of Polish bakers who transported their methods to France. Like the Italian biga, a poolish is a pre-ferment added to the final dough mix to enhance flavor, in this case with buttery and nutty notes, and improve keeping due to the acidity that accumulates as the poolish culture develops, typically for 6-12 hours. A poolish often contains 30-50% of the total flour in a recipe and generally contains equal amount by weigth of flour and water, and a tiny amount of yeast.
Breakdown
- Usually made with 100% hydration
- Mixed 6-12hrs prior to final mix
- Gives the final dough:
- Nutty and buttery notes
- A crisp crust and soft interior