The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Poolish for Kolache

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zubik2011's picture
zubik2011

Poolish for Kolache

How would poolish work with kolache dough? Is it possible? Trying to speed up a kolache making method. Please help! 

Mary Clare's picture
Mary Clare

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."


Mary Clare

kolobezka's picture
kolobezka

I prepare poolish for any yeast recipe, breads and sweets (kolatche, challah, cakes...)  I find it healthier and tastier.


zdenka

Mary Clare's picture
Mary Clare

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?


Mary Clare

kolobezka's picture
kolobezka

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.


zdenka