What You Need to Know
Poolish is a liquid preferment combining equal parts flour and water (by weight) with a small amount of commercial yeast (Saccharomyces cerevisiae), initiating enzymatic breakdown of starches and limited gluten development. The fermentation produces organic acids (lactic, acetic) and CO2, which later contribute to dough extensibility and oven spring.
Provides superior crust color, open crumb structure, and complex flavor compared to direct yeast methods, while remaining less acidic than sourdough starters.
Key Parameters
Temperature
22°C
18°C - 26°C
Time
14 hours
12 hours - 16 hours
Equipment
Non-reactive containerDough scraperDigital scale
Steps
- 1.
Baguette tradition (French): Creates signature irregular alveolation and crisp crust
- 2.
Ciabatta (Italian): Enables high hydration dough handling
The Science
Primary Reaction
Fermentation