Poolish is a liquid preferment made by combining equal parts flour and water with a small amount of yeast. Widely used in artisan baking, Poolish enhances the flavor, aroma, and texture of bread while reducing the amount of yeast needed in the final dough. Its long, slow fermentation process helps develop a more complex taste and a better-structured crumb, making it a favorite among bakers aiming for high-quality results.
A Bit of History
The origins of Poolish trace back to 19th-century Poland, where bakers sought ways to improve bread quality using the newly available commercial yeast. The cold Polish nights played a crucial role in its development—slow overnight fermentation in cool temperatures allowed for better control over yeast activity and flavor development. This method not only conserved yeast, which was expensive at the time, but also produced bread with a more refined taste and texture.
The technique soon spread to Austria and France, where it became a cornerstone of Viennese and French baking traditions. The name Poolish is believed to be a nod to its Polish roots, and today, it remains a key method in the production of rustic breads like baguettes, batards, and other artisan loaves.
Theory and Composition
- Flour: Medium-strength flour
- Hydration: 100% (equal parts water and flour by weight)
- Yeast: The amount varies depending on the desired fermentation time
The fermentation speed of the Poolish depends on the quantity of yeast used. Here’s a guideline based on the desired fermentation time:
| Fermentation Time | % of Fresh Yeast (Ldfb) Based on Flour Weight |
|---|---|
| 1–2 hours | 2.5–3% |
| 4–5 hours | 1.5% |
| 7–8 hours | 0.5% |
| 10–12 hours | 0.2% |
| 15–18 hours | 0.1% |
đź’ˇ You can use a Poolish Ingredient Calculator to simplify these calculations.
Water Temperature Rule: The “70 Rule”
To achieve the ideal final temperature of the Poolish (23°C), use this formula to calculate the water temperature:
Water Temperature = 70 – Room Temperature – Flour Temperature
This formula is also used in the Poolish Water Temperature Calculator.
Fermentation and Temperature Control
- Target Final Temperature: 23°C
- If the Poolish is too cold, it will ferment more slowly.
- If it’s too warm, it will ferment too quickly and may develop excessive lactic acidity, resulting in a sticky dough that’s hard to handle and may negatively affect the final product.
Incorporating Poolish into Dough
Poolish can be added to the final dough in varying percentages, typically between 20% and 40% of the total water weight in the recipe.
✅ Recommended: An 8-hour Poolish used at 30% of the total water weight.
Baker’s Percentage explains that all ingredients should be calculated on the total amount of flour of the recipe. In the case of the Poolish as it is made using 100% hydration it’s not possible to apply this logic so when referring to the percentage of Poolish used in a recipe this is calculated, exceptionally, on the total amount of the water. So a recipe calling 100% Poolish means that is using in the Poolish the total of the water of the recipe and additional flour will be added in the Refreshment.
The following calculators help you with recipe and proportions using the logic explained above:
- Manual Calculator Round Pizza Ingredients Indirect Dough
- Manual Calculator Pan Pizza or Focaccia Ingredients Indirect Dough
Characteristics of the Final Product
- Slightly tangy flavor
- Small, uniform air pockets (alveoli)
- Thick, crunchy crust
- Improved dough structure and development
- Enhanced aroma and taste