Poolish puzzle

Submitted by noyeast on July 8, 2009 - 8:12pm

What are the reasons/advantages of using a poolish ?

Paul.

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General

Submitted by Floydm on July 8, 2009 - 8:51pm.

Your bread lasts longer. It

Your bread lasts longer. It tastes better. It is dirt simple.

Submitted by dghdctr on July 9, 2009 - 8:31pm.

Are you asking about poolish specifically, or are you talking about the subject of pre-ferments in general? Almost any pre-ferment will make your bread taste better in less time, and they can add strength to weak or wet doughs.

I'm gonna respectfully disagree with Floyd here about the poolish being always easy. Because it is a liquid-consistency pre-ferment, it can ferment more quickly than a sponge or a biga, and when it reaches its full height you should ideally use it right away. Firmer pre-ferments ferment more slowly when using the same ambient temperature and the same amount of yeast. Because they are slower, you have a wider window for ideal time of use -- maybe an extra hour or two.

So why use a liquid pre-ferment if the firmer ones are easier to manage? Because they are higher in enzyme activity, which aids in creating an extensible baguette dough. Poolish is also less acidic than sponge or biga, and if you want that slightly milder flavor profile, it can deliver. Also -- and this may be the chief reason lots of bakers use it -- it was very popular in France to use poolish as the pre-ferment when making baguettes. It was probably even the most popular option.

Other baguette traditions include liquid levain, pate fermentee (old dough), or even a very long fermented straight dough (direct method). All of these methods can make good bread. Their flavors are at least a bit different from each other, but all have a legitimate claim to being traditional baguettes.

--Dan DiMuzio

Submitted by Floydm on July 10, 2009 - 4:25pm.

Poolish

I'm sure nailing the perfect poolish sweet spot is difficult. But even if you aren't striving for that it is a forgiving technique.

My poolish is usually a dump of a flour straight out of the bag, some water straight out of the tap, and a pinch or small spoonful of yeast. Stir, cover, leave on counter until the next day. It takes me less than 1 minute to prepare. That certainly wouldn't fly in a bakery, but it is perfectly adequate at home and noticeably improves the flavor of my bread.

Submitted by catpoz on July 10, 2009 - 4:59pm.

Hmmm...

I love this site. *s*

Cathy in Miami

Submitted by noyeast on July 11, 2009 - 10:10pm.

Thanks all. Dan, say I have a

Thanks all.

Dan, say I have a recipe for ciabatta that uses 1000 gms of flour, 950 gms water and 7 teaspoons of yeast.

Now I use 200 gms flour, 150 gms water plus 1/2 a teasp yeast for my pre-ferment or my poolish ( sorry I don't know the difference, perhaps someone may explain it for me )

The next day I'm using all the pre-ferment in the above ciabatta recipe. How many teaspoons of yeast should I now use since the preferment is replacing some of it ?

Thanks.

Paul.