Poolish (Pre-Ferment)
"Poolish is a method used to improve flavor and structure of bread. Unlike sourdough starter it's made fresh each time you use it; the poolish dough however will keep in the refrigerator for up to three days. This recipes comes from Richard Reinhart's book The Bread Baker's Apprentice! (Note that the water and flour in the recipe are equal in weight, so you an make your adjustments accordingly. One cup of white flour weighs 4.5 ozs. and 1 cup of water weighs slightly more than 8 ozs.) "
Original is 23 servings
Ingredients
Nutritional
- Serving Size: 1 (29.6 g)
- Calories 37.7
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 70.2 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 0.4 g
- Sugars - 0.9 g
- Protein - 1.3 g
- Calcium - 36.3 mg
- Iron - 0.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
N mixing bowl stir together the flour, water and yeast until all of the flour is hydrated. The dough should soft and sticky . . . looks like very thick pancake batter. Cover the bowl with plastic wrap and ferment at room temperature for 3 to 4 hours or until the sponge becomes bubbly and foamy.
Step 2
Immediately refrigerate . . . it will keep up to 3 days.
Tips
No special items needed.
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