Poolish

From Cookipedia
Jump to: navigation, search

Poolish is a mother dough made from a mixture of flour and water, sometimes in the same proportions, sometimes with more water, to which no salt is added. It can be considered as being a half-way house between natural mother doughs and and those which use a normal amount of yeast, as the proportion of yeast used is quite low.

Poolish
Electus
Servings:Servings: 10 - Makes 1 portion of mother dough
Calories per serving:85
Ready in:2 days, 4 hours
Prep. time:2 days, 4 hours
Cook time:None
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:27th June 2012

Best recipe review

Similar to sourdough starter

3.6/5

This is very similar to the sourdough starters.

Paul R Smith

Ingredients

Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe

Method

  1. Place the ingredients in a bowl or food processor in the order given above and mix until you have a soft, sticky dough.
  2. Cover with cling film and leave for a minimum of 4 and a maximum of 72 hours at room temperature.
  3. If you wish to keep it longer, refrigerate.

Variations

You may find that you can get away with less yeast.

Chef's notes

The longer you leave the poolish to ferment, the better tasting your final bread will be.

Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite mealβ€”one picture at a time!

#poolish #motherdough #yeast #flour #bread #dough #refrigerate #clingfilm #driedyeast #foodprocessor #ferment