How would poolish work with kolache dough? Is it possible? Trying to speed up a kolache making method. Please help!
I always thought a poolish was started the night before, as opposed to a straight dough, so I'm not sure how a poolish will save you time. There are straight dough recipes out there -- I've used the recipe in Mary Gubser's "America's Bread Book."
I prepare poolish for any yeast recipe, breads and sweets (kolatche, challah, cakes...) I find it healthier and tastier.
What would you define poolish as? I use a good portion of whole wheat and frequently soak some of it in liquid for an hour or more before proceeding with the rest of the recipe...is that what you mean?
I would call that a soaker. But I know there is no a complete agreement on bakers´definitions.
For a poolish a usually mix a little bit of yeast, one third of the flour in the recipe (any flour, sometimes white, sometimes rye, sometimes whole wheat or spelt. Well, I do not use rye for kolatche) and the same amount of water.
e.g. for a dough made from 500g flour: 150g flour + 150g water + 1-5g yeast (I use fresh yeast). The quantity of yeast depends on how long I want the poolish to ferment. For recipes with a higher amount of white floure I add a teaspoon of honey or barley malt.