A poolish, also known as a liquid pre-ferment or starter, is used in bread baking to improve the flavor, texture and keeping quality of bread.
Recipe · Ferments
Poolish (bread pre-ferment)
- 3 ingredients
- 3 steps
Ingredients
- 100 g wheat flour
- 100 ml water
- 1/4 teaspoon active dry yeast
Step-by-step preparation
- In a large bowl, mix the flour, water and dry yeast until smooth.
- Cover the bowl with a damp cloth and leave at room temperature for 12–18 hours, until the mixture is bubbly and has risen slightly.
- Use the poolish in a bread recipe in place of part of the flour and water, following the recipe’s instructions.
Enjoy your freshly baked bread! The poolish adds a unique flavor and aroma and helps give the bread a softer, airier crumb.