The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

(Foolish) poolish and retarding question

Beloz's picture

(Foolish) poolish and retarding question

So I tried using a poolish for the first time today. Mixed 100g of wholewheat, 100g water and about 1/8tsp yeast, left overnight on the counter.

I added it to the rest of the ingredients and kneaded  and because I didn't have time to finish the process before I had to go out I popped it in the fridge for a few hours to retard the rise. But when I came home, the dough had turned into a monster. It rose way more than double its original size, filled up the whole container.

It did pretty slow second rise on top of the fridge after that, but seems to be rising well in the oven - it'll be finished in 5 mins!

But why did it rise so much? Was it the poolish? Or was it possibly because the dough was too warm when I put it in the fridge? I added 6 grams of yeast. I've baked this bread with 8 grams and with 4 grams before. For about 550g of flour.

The poolish and the first rise in the fridge suit me, but I would like to achieve a fairly fast second rise due time constraints and having to check it. Is this possible?

Sorry about the silly questions. I am new to this and just trying to find the best method to make simple every day bread for now before I do anything else!

gary.turner's picture

Yep, likely no need to add any more yeast at all.



Beloz's picture

Really? I'll have to try that. I am just gradually reducing the amount of yeast I add when making the dough now. Though if I had read this first, I would've reduced it by more than I did this morning. I still added 4 grams, made sure I used cold water for the dought and popped on the bottom shelf of the fridge. Will see what I find when I get home. :)

I tried baking this bread with 4 grams without a poolish and it took too long to rise (compared to using the whole sachet before, that is!).

petercook's picture

I would definately say you are using way too much yeast, both in your pooish and your dough. For your poolish 1/32 nd of a tsp is plenty. For your dough I'd suggest reducing that to 1/2 tsp to a max of 3/4th tsp. hope this helps.