POOLISH
Poolish is a preferment made up of equal parts flour and water (100% hydration) and a small amount of yeast, a mixture high in enzymes that gives the final dough a silky texture and increased extensibility
YIELD
300g
INGREDIENTS
150g All Purpose Flour
150g Water, tepid
5g Yeast, active
METHOD
The day before using:
In a small bowl, add the flour and active yeast and mix together, making a slurry.
Add the flour and mix until just combined.
Pour the mixture into a plastic container and cover with plastic wrap.
Leave at room temperature for 12 to 24 hours until active.
Note: the poolish ferments slower in colder temperatures.
