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Poolish "Starter for Dough" 01:34

Susana Querejazu

Use this bread starter to make breads that are crisp, moist, chewy and have amazing flavor.

Poolish "Starter for Dough" 01:34

Susana Querejazu

Use this bread starter to make breads that are crisp, moist, chewy and have amazing flavor.

Intermediate
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Mix 1 cup of water, 1 cup of whole-wheat flour, and yeast until consistency is uniform. Use a digital kitchen scale to calculate the appropriate quantity of yeast. 00:29

  2. 2. Place the dough mixture in a refrigerator overnight. When it is ready, there will be a combination of small bubbles and randomly-sized ones. 00:50

What You'll Need

Equipment

- Medium plastic or glass container
- Rubber spatula
- Digital kitchen scale

Ingredients

- Flour (1 cup)
- Water (1 cup)
- Commercial yeast (1% of flour and water weight)


Chef Notes

Poolish is a commercial yeast starter used to develop the flavor and texture of bread products like croissants, baguettes, and ciabatta.

Although there is no solid historical evidence, the term "poolish" is said to have come from Polish bakers who developed the method in Vienna.

Chef Susana recommends using the float test as a way to check if poolish is ready: Take cool water and place a small amount of the the poolish in it. The polish is ready if it floats. If not, it will need more time in the refrigerator.



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Chef Susana Querejazu

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Susana Querejazu is the pastry chef at the James Beard nominated Odd Duck restaurant in Austin, Texas. Complimenting the ... read more