ProcessIntermediate

Poolish

/ˈpuː.lɪʃ/

Definition

A wet preferment made with equal parts flour and water by weight (100% hydration) and a tiny amount of yeast. It ferments for 12-16 hours and adds flavor and structure to the final dough.

Go Deeper

Poolish: The Art of Controlled Fermentation

Learn the fundamentals of poolish and how it develops flavor

HOW TO MAKE A "Poolish" For FOCACCIA BREAD

Practical application of poolish in focaccia

Pre-Ferments: The Architecture of Flavor

Deep dive into all pre-ferment types

Sourdough Baguettes

Henry's Tips

•Use only a tiny pinch of yeast - like 1/8 teaspoon for 300g flour. Too much and it'll bubble over.

🔗Related Terms

Biga Fermentation