This type of leavening process comes from Poland. Its first mention goes back in 1840. It was brought by bakers to France in the 1920’s. The term “poolish” comes from the old English “polish”. It is quite famous in French bread-making. It’s mostly always 100% hydration.
Recommend:
Poolish
This is a classic of French bread-making. It’s used a lot in home-baking when people don’t want to keep a sourdough starter. It gives a crumb similar to a starter-based bread, and a crust similar to a yeast-based bread.
INGREDIENTS
- 100 g white bread flour
- 100 g water at room temp.
- 2 g fresh yeast or 1g dried yeast
INSTRUCTIONS
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Mix everything together and let it rest 12 hours in the fridge. You can keep it up to 3 days.
