The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Poolish with changes

Casey_Powers's picture

New Poolish with changes


I have made a few changes to the KW white poolish.  I did a 10 hour preferment, lowered my yeast to I think 1/4.  I should have written it down.  And, I double bouled my boule.  I think they were a bit tighter.  They did rise higher.  Thank you all!  I did forget to S&F till the last 15-30 minutes prior to proofing.  Oh the lessons! I have to say I love this!  This community is so fantastic.  I appreciate all the feedback and Support!

Warm Regards,



bakingbadly's picture

Lookin' good, Casey. The crumb on this one has improved compared to your last one. More aerated and "fluffy". Keep it up! 


Casey_Powers's picture

Yhank you Zita!  I appreciate your detailed compliment.  There are so many variables to baking It helps to know what has improved.

Warm Regards,


golgi70's picture

Looks quite tasty and nice bold bake.  I bet the crust is amazing.  Crumb looks great too, maybe you don't need the stretch and fold.  Looks bout perfect to from here. 




tjorgensen's picture

Hi Casey,

Bread look perfect. Pleas forgive a newbie, but where can I find the KW white polish recipe? And who is KW?

- Thomas

dabrownman's picture

are well on your way,  A couple of S&F's earlier on and none late would probably not hurt it any.  Nice looking bread none the less.

Happy baking

Casey_Powers's picture

Here is the 3rd attempt with the white poolish.  The family seems to like this one. 

I must have had white poolish on the brain and instead of KF for Ken Forkish I Typed

KW.  I will cut into this later.  The bread sings so nicely after coming out of the oven.

These rose higher than the others.  Thanks DA and Josh for the compliments. Everyday I am

learning something about the process. The inside of these reminds of the baguettes I desire to make.