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.
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.
