Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products. Poolish is a preferment where you mix one part flour and one part water with a very small amount of yeast, resulting in a fairly wet sponge that is left to ferment for 6 to 16 hours. The fermentation time depends on how much yeast you are adding, and the temperature.
The benefits about baking with Poolish method:
- Due to its long fermentation and natural maturation, a Poolish provides an excellent aroma and flavor profile that imparts uniqueness to the finished product.