Why This Technique?
A loose, 100% hydration preferment that adds acidity, aromatic esters and extensibility without long bulk fermentation.
Poolish is a sponge-type preferment (equal parts flour and water by weight) inoculated with a small amount of yeast or starter. It produces organic acids and flavor compounds, increases dough extensibility, and helps with oven spring by producing pre-developed gas and gluten extensibility before mixing the final dough [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate preferment and dough measurements
Glass Jar for Starter
Clear container lets you monitor poolish rise and activity
Dough Whisk (The Original Kitchen)
Efficient mixing of sticky preferments with minimal effort
Proofing Box
Control temperature for predictable poolish timing
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When to Use
✓ Suitable for:
- • When you want a more open crumb and deeper flavor without very long sourdough fermentation
- • For lean loaves (baguettes, bâtards) where extensibility and oven spring matter
- • Hybrid recipes combining commercial yeast and sourdough starter
✗ Not suitable for:
- • Purely sourdough sour loaves → Poolish typically uses small commercial yeast or mild starter; it gives less tang than long sourdough fermentation
- • Rye-heavy breads → Rye relies on enzymatic sponges and different preferments—poolish offers limited benefit
Step by Step
Preparation:
Use a clear container to monitor activity and a whisk or spoon to mix. First mention of each product in this section is linked: [Glass Jar for Starter](https://amzn.to/4pWAN8D), [Dough Whisk](https://amzn.to/4qGy5p0), [Digital Kitchen Scale](https://amzn.to/4pUMVHi).
Weigh flour and water (1:1 by weight) into a glass jar or clear container so you can see bubbles. Add yeast or starter and stir with a dough whisk until homogenous. Keep lid loose or cover with breathable film. [1][2]
Let it ferment at room temperature until it’s very bubbly and just beginning to fall — usually 8–12 hours at ~21–24°C. Temperature accelerates or slows activity, so adjust time accordingly [1].
Use the poolish directly in your final dough recipe, incorporating it in place of part of the water and flour. Stir it into the dough so remaining lumps disappear; no need to fully degas. A large mixing bowl helps mixing.
Proceed with bulk fermentation and shaping per the recipe. Because the preferment is active, reduce final dough yeast or retard in the fridge to control fermentation [2].
🎬 Video Tutorial
Short demonstration showing the build, peak signs, and how to incorporate a poolish into a final dough.
Common Mistakes
❌ Using a collapsed or over-fermented poolish
Problem: Loss of leavening power and over-acidification that weakens gluten
Solution: Use at peak activity or refrigerate earlier to slow fermentation; if collapsed, refresh with fresh flour/water or reduce final dough fermentation time [1]
❌ Too much yeast in the poolish
Problem: Fast fermentation with less flavor complexity
Solution: Use minimal yeast (0.1–0.2 g per 100 g flour) or a small amount of active starter for more nuanced flavor [2]
❌ Ignoring temperature
Problem: Timing becomes unpredictable
Solution: Control temperature (cooler for slower, warmer for faster) or use a [proofing box](https://amzn.to/4sSpelH) / fridge to manage timing [1]
Alternative Techniques
Biga
Preferred in Italian-style breads; typically lower hydration and more strength
Poolish with Sourdough Starter (hybrid)
Use a small amount of starter instead of yeast to add sourdough character while keeping poolish benefits
Sourdough levain
For fully sourdough loaves where tang and long fermentation are desired