Poolish

A poolish is a wet pre-ferment made with equal weights of flour and water plus a tiny amount of yeast, fermented for 8 to 16 hours before being mixed into the final dough. Its 100% hydration gives it a batter-like consistency, thinner than a biga but thicker than water.

Poolish originated in Polish baking traditions (hence the name) and was adopted by French bakers in the 19th century. It became the standard pre-ferment for Parisian baguettes and remains one of the most widely used preferments in both bread baking and pizza making.

Why use a poolish

Pre-fermenting a portion of the flour and water before mixing the final dough changes the bread in measurable ways:

The trade-off is time. A poolish adds 8 to 16 hours of planning. But most of that time is hands-off: the yeast does the work while you sleep. I started using poolish for my pizza dough about two years ago, and the flavor difference compared to a straight dough was obvious from the first batch. The crust had a subtle sweetness and wheaty depth that no amount of extra fermentation in a direct dough could match.

Poolish formula

The standard poolish recipe uses equal weights of flour and water with a very small amount of yeast. The yeast quantity controls fermentation speed:

Less yeast means slower fermentation and more flavor development. For an overnight poolish (the most common approach), 0.1g of instant yeast per 100g of flour is the sweet spot. Mix it before bed, use it in the morning. That 0.1g is the poolish ratio I keep coming back to after testing different amounts.

How much flour to pre-ferment

Most poolish bread recipes pre-ferment 20-40% of the total flour weight. The percentage affects the final dough:

Use baker's percentages to calculate how much flour goes into the poolish versus the final mix. Fond's Pizza Workshop handles this split automatically.

How to make a poolish

The container should be at least 3 times the volume of the poolish. It will expand significantly.

Reading ripeness

A poolish goes through distinct stages. Learning to read them is the single most useful skill for getting consistent results.

The ideal moment is when the surface is covered in bubbles and has just begun to flatten from its peak dome. At this point the yeast has produced maximum gas and flavor without exhausting its food supply. I've learned to set a phone alarm for the 10-hour mark so I can check the dome. Once you've seen a perfectly ripe poolish a few times, you won't need the timer anymore.

Slowing down fermentation

If you are not ready to use the poolish when it ripens, refrigerate it. Cold slows fermentation dramatically. A ripe poolish holds in the refrigerator for up to 24 hours. Bring it back to room temperature for 30-60 minutes before mixing into the final dough.

Mixing poolish into the final dough

When the poolish is ripe, combine it with the remaining flour, water, salt, and yeast for the final dough:

The final dough will feel different from a straight dough, more extensible and slightly sticky. This is normal. The pre-fermented flour has already developed gluten, so the dough needs less mixing.

Poolish vs biga

These are the two most common yeasted pre-ferments. The key difference is hydration:

Neither is better. They are tools for different results. Many bakers use poolish when they want maximum extensibility (pizza dough that stretches thin) and biga when they want more structure (bread that holds its shape). For a detailed comparison, see our poolish vs biga guide.

Poolish vs levain

A levain (sourdough starter) relies on wild yeast and bacteria captured from the environment. Poolish uses commercial yeast only. The practical differences: poolish is ready in 8-16 hours and gives you consistent, mild flavor. A levain takes days to build initially, produces more sour and complex flavor, and behaves differently depending on temperature and feeding schedule. If you want predictability, go with poolish. If you want depth and don't mind the variability, explore sourdough.

Common uses

Poolish pizza dough

Poolish is especially popular for pizza dough. Pre-fermenting 25-30% of the flour improves stretch, flavor, and browning. Roman-style pizza al taglio traditionally uses poolish, and many Neapolitan-style bakers have adopted it for longer cold fermentation schedules. Try the pizza dough calculator to get precise poolish and final dough quantities for any pizza style.

Poolish bread (baguettes)

The poolish method is the traditional approach for Parisian baguettes. It gives the crumb its characteristic open, irregular holes and the crust its golden color and thin crackle.

Ciabatta and focaccia

Both high-hydration breads benefit from poolish. The pre-ferment weakens the gluten just enough to create the large, irregular holes that define these breads.

Troubleshooting

Tips for better poolish

Use a clear container. Glass or clear plastic lets you see bubble development and rise without opening the lid. Mark the starting level with a rubber band to track expansion.

Weigh your yeast. At 0.1g, eyeballing is unreliable. A precision scale that reads to 0.1g makes consistent poolish possible. Alternatively, dissolve 1g of yeast in 100g of water and use 10g of that solution. This dilution trick changed my poolish game completely.

Control temperature. Fermentation speed doubles with every 5°C increase. If your kitchen is warm (25°C+), use less yeast or refrigerate after 4 hours to slow things down.

Do not add salt. Salt inhibits yeast activity. The poolish ferments without salt. Salt is added only to the final dough.

Plan backward. Decide when you want to mix your dough, then count backward 8-16 hours to determine when to mix the poolish. For morning baking, mix the poolish the evening before.

Poolish in Fond

Fond's Pizza Workshop lets you choose poolish or biga as your pre-ferment with one tap. Set the flour percentage and Fond splits everything between pre-ferment and main dough using baker's percentages. The app calculates yeast amounts based on your target fermentation time and kitchen temperature, and adds all ingredients to your shopping list automatically.

Frequently asked questions

Can I use active dry yeast instead of instant?

Yes. Active dry yeast works the same way. Dissolve it in the poolish water before adding flour. Use the same weight as instant yeast. See yeast types for more on the differences.

Can I make a poolish with whole wheat flour?

Yes, but whole wheat absorbs more water, so the poolish will be thicker. You can increase water to 110-120% of flour weight to maintain a batter consistency. Whole wheat poolish also ferments faster due to more enzymatic activity.

How do I scale a poolish recipe?

Use baker's percentages. If your recipe calls for 500g total flour and you want 30% as poolish, that is 150g flour + 150g water + a pinch of yeast for the poolish, and 350g flour in the final mix. Fond's recipe scaling handles this automatically.

Is poolish the same as a sourdough starter?

No. Poolish uses commercial yeast and ferments for hours. A sourdough starter uses wild yeast and bacteria, takes days to establish, and produces a more sour flavor. Poolish is predictable and consistent; sourdough is more variable and complex. The taste profiles are quite different too: poolish gives a mild sweetness, sourdough gives tang.

How long should poolish ferment?

Between 8 and 16 hours at room temperature (20-22°C). The exact time depends on how much yeast you use: 0.3g per 100g flour for 8 hours, 0.1g for 12 hours, 0.05g for 16 hours. Longer fermentation develops more flavor.

Do Italian pizza makers use poolish?

Most traditional Italian pizzaioli prefer direct doughs or biga. Poolish is more common among North American pizza makers and in French baking. That said, some Italian bakers use poolish for Roman-style pizza al taglio, where the extra extensibility helps achieve a light, airy crumb.