How to make poolish for bread and pizza
Make a poolish starter and have amazing tasting bread and pizza crust with little effort!
Servings: 1 poolish
Calories: 728kcal
Equipment
- 1 Jar, bottle or bowl Clean
Ingredients
- 200 g water
- 200 g flour
- pinch instant yeast
Instructions
- In a clean bowl, using a whisk, mix water, flour and a pinch of commercial dry yeast. I like to use a whisk for mixing so there are no lumps of dry flour in the poolish.
- Cover the bowl with a clean towel or plastic wrap, to prevent the top from drying. You can also store the preferment in a jar. Let fermenting at room temperature.
- Poolish is ready when it has a little bump on top and starts to sink in a bit.
Notes
It’s better to use an under ripe poolish than one that has over ripped. Over ripping kills the gluten in the preferment. That makes the final dough hard to work with, as it has a weaker structure.
Don’t use more than 50% of poolish in a dough.
You can make it with different types of flour, like whole wheat, rye and even spelt.
To prevent overproofing poolish:
- Don’t let it fermenting over direct sun;
- Don’t leave it in a warm spot in your kitchen during summer/hot weather.
Nutrition
Serving: 1poolish | Calories: 728kcal | Carbohydrates: 153g | Protein: 21g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 14mg | Potassium: 214mg | Fiber: 5g | Sugar: 1g | Calcium: 36mg | Iron: 9mg