Poolish (Pre-Ferment)
Created by Galley_Wench on September 17, 2011
- Servings: 23
- Prep Time: 10m
- Cook Time: 3-4h
- Recipe #7737
Ingredients
- 2 1/2 Cups (11.25 ounces) Unbleached Bread Flour
- 1 1/2 Cups (12 ounces) Water, at room temperature
- 1/4 teaspoon Instant Yeast
How to Make
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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.
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Step 2: Immediately refrigerate . . . it will keep up to 3 days.
Nutritional Facts
- 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