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–+ servings
white bread with large bubbly crumb, made with a poolish starter.
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5 from 2 votes

Simple Poolish Recipe

This recipe creates a basic poolish suitable for many bread recipes. You can easily whisk this up the night before a morning breakmaking session, or even the morning you plan to bake.
Prep Time5 minutes
Prefermenting6 hours
Total Time6 hours 5 minutes
Course: Bread
Cuisine: American
Servings: 1 bread recipe
Calories: 454kcal
Author: Kelly
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Equipment

Ingredients

  • 1 cup Bread flour or all-purpose
  • 1 cup Water lukewarm, (around 90°F/32°C)
  • ¼ teaspoon Active dry yeast
US Customary - Metric

Instructions

  • In a medium bowl, whisk together the flour and water until a smooth batter forms.
    1 cup Bread flour, 1 cup Water
  • Sprinkle the yeast over the top and let it sit for 5 minutes, until foamy and activated.
    ¼ teaspoon Active dry yeast
  • Cover the bowl loosely with plastic wrap and let it ferment at room temperature for 4-6 hours, or until doubled in size and bubbly. The surface may develop a slightly collapsed center.
  • Your poolish is now ready to use in your bread recipe!

Notes

  • Use lukewarm water to activate the yeast, but avoid water that is too hot, as it can kill the yeast.
  • The fermentation time may vary depending on your room temperature. If your kitchen is cooler, it may take closer to 6 hours for the poolish to double.
  • You can store leftover poolish in the refrigerator for up to 24 hours. However, it may lose some of its activity.

Nutrition

Calories: 454kcal | Carbohydrates: 91g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 15mg | Potassium: 132mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 3IU | Calcium: 26mg | Iron: 1mg