Poolish is a type of pre-ferment traditionally used in the production of French bakery products. It is a highly fluid yeast-cultured dough that resembles a sponge for the sponge and dough system. The difference is that poolish is fermented much longer and uses a much higher hydration than a plastic sponge, which is why its considered the liquid version of a sponge. Typical hydration levels are 100%, with equal weights of flour and water. A poolish combines equal parts flour and water (by weight) with some yeast, and the amount of yeast varies according to the expected length of fermentation time, using less for longer, slower fermentations. A poolish is made with commercial yeast, which works more quickly than wild yeast, making it ready to use within hours.
A poolish is fairly consistent and reliable because its made using commercial yeast. It can be a great option for beginner bakers who want to move into sourdough. Using and learning how to use a poolish can be a great learning curve to master before trying a sourdough bake. A poolish can be used at up to 60% of the total weight of final developed dough. The dough made with a poolish also does not require as much rise time as sourdough does.
A poolish is a version of sourdough starter or preferment, except that poolish is made with commercial yeast as opposed to natural or wild yeast. It is generally 100% hydration, made from equal amounts of flour and water, and a small amount of yeast. The amount of poolish you make will be around one third of the total flour amount of your recipe. This bread-making method was first developed in Poland during the 1840s by a nobleman named Baron Zang.
In summary, poolish is a highly fluid yeast-cultured dough that is used as a pre-ferment in French bakery products. It is made with equal parts flour and water, and a small amount of commercial yeast. A poolish is fermented much longer and uses a much higher hydration than a plastic sponge, making it the liquid version of a sponge. It is a great option for beginner bakers who want to move into sourdough.
