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. 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
- Medium plastic or glass container
- Rubber spatula
- Digital kitchen scale
- Flour (1 cup)
- Water (1 cup)
- Commercial yeast (1% of flour and water weight)
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.