Artisan Bread Poolish (Preferment Bread Recipe)

Artisan Bread Poolish (Preferment Bread Recipe)

Here is an artisan bread poolish that can be used as a preferment for your bread recipe. Poolish also refereed to as a dough sponge can be added to your baguette recipes, foccacia doughs, sweet breads, crusty and soft breads.

What is Poolish in bread making?

Poolish is a type of preferment that is added to yeast based dough’s. Poolish also named as sponge dough or liquid sponge gives the dough strength while improving the dough’s extensibilty during process and optimizing the dough’s volume. stability and tolerance. It is important to note that adding a poolish to a dough recipe will also improve the flavor profile of the dough and enhance the cell structure ( crumb) of the finished product. Poolish can also influence improvements on crust proprieties of your finished product depending on the formulation. In France this sponge is utilized in their everyday baking of products such as the ubiquitous baguettes and batards.

How do you use Poolish?

To make a poolish starter is pretty straight forward and easy. You add flour, water and yeast and let the poolish ferment at room temperature for 16-18 hours before adding it to your doughs.

What is the difference between a Poolish and Biga Dough?

The most obvious difference between a poolish dough and a biga dough is that the poolish is in a somewhat liquid form and an biga dough resembles more of a stiff dough. They both serve the same purpose and provide very similar results to the finished baked bread as to the alcohol yeasty flavor profile.

Ingredients:

  • Untreated Flour 1000 grams
  • Water 1000 grams
  • Fresh Yeast 3 grams

Instructions:

  1. Dissolve the yeast in water, should be on warmer side than cold ( 24C).
  2. Add the flour and mix until flour and water are well combined.
  3. Transfer the poolish sponge to a large container and cover.
  4. Leave at room temperature for at least 16 hours before using.
  5. Can be used between 16-24 hours.

Poolish

Artisan Bread Poolish

Here is an artisan bread poolish that can be used as a preferment for your bread recipe. Poolish also refereed to as a dough sponge can be added to your baguette recipes, foccacia doughs, sweet breads, crusty and soft breads.
Prep Time 5 mins
Total Time 16 hrs 5 mins
Cuisine French
Servings 10 people

Ingredients
  

  • 1000 grams untreated flour
  • 1000 grams Water
  • 3 grams Fresh Yeast

Instructions
 

  • Dissolve the yeast in water, should be on warmer side than cold ( 24C).
  • Add the flour and mix until flour and water are well combined.
  • Transfer the poolish sponge to a large container and cover.
  • Leave at room temperature for at least 16 hours before using.
  • Can be used between 16-24 hours.
Keyword poolish, poolish baguette recipe, poolish recipe, poolish recipe for baguettes


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