Poolish
A wet pre-ferment made with equal parts flour and water plus a small amount of yeast, fermented 8-16 hours to develop flavor and improve dough extensibility.
A poolish is a type of pre-ferment (also called a preferment or sponge) used in bread and pizza making. It's characterized by its 100% hydration — equal weights of flour and water — giving it a batter-like consistency.
How poolish works
By fermenting a portion of the flour and water before mixing the final dough, you achieve several benefits:
- Flavor development: Extended fermentation produces organic acids and aromatic compounds that give bread a more complex, slightly tangy flavor
- Better texture: The long fermentation breaks down proteins, making the final dough more extensible and easier to stretch
- Improved crumb: Poolish doughs tend to produce a more open, irregular crumb structure
- Longer shelf life: The acids produced during fermentation slow staling
Poolish formula
| Ingredient | Amount |
|---|---|
| Flour | 100g |
| Water | 100g |
| Yeast | 0.1g (a tiny pinch) |
The yeast amount is deliberately minimal. Less yeast means slower fermentation and more flavor development.
Timing
- Room temperature (20-22°C): 8-16 hours
- Ready signs: Surface is bubbly, slightly domed, and just beginning to recede
- Over-fermented: Concave surface, strong sour smell, watery consistency
Common uses
- Roman pizza al taglio: Often uses 20-30% of total flour as poolish
- French baguettes: Traditional method for Parisian-style baguettes
- Ciabatta: The wet poolish contributes to ciabatta's open crumb
- Focaccia: Adds flavor depth to this Italian flatbread
Poolish vs biga
Poolish is wetter (100% hydration) while biga is stiffer (50-60% hydration). Poolish develops more extensibility and a milder flavor; biga adds more structure and a nuttier taste. Choose poolish when you want an open crumb, biga when you need more dough strength.
In Fond
Fond's Pizza Workshop lets you pick poolish or biga with one tap. Set the flour percentage and it splits everything between pre-ferment and main dough for you.
