I’ve been using the No knead overnight fermentation direct dough method. I’ve tried a Poolish method a few times, especially for baguettes. My question is, what advantage is using a Poolish, then still have to mix and bulk the next day, as opposed to mixing direct dough, 1/4 tsp yeast, bulk overnight, and dough is ready next morning. I think the long fermentation is easier and all the dough ferments. Thanks, Rob
Hi I am new on your channel and it is great to hear about this, but I have a few concerns, 1) if I make a large batch of poolish for storage (fridge) can I just weight the part that I need for the recipe example 200g? 2) If I am going to be using poolish at least one time in a week, how I need to feed it? And finally 3) When I used it, I have to refill it just with same amount of water and flour that I use, or less than that? Do I need to put yeast on when I refill that part? Thank you so much for your help and advice, god bless you!
What’s the ideal ratio for poolish and flour and the water? Let’s say I created lots of poolish, how do I know how much part I need depending on weight of flour am gonna use?
Hi Sanchi. You can keep as long as you like. I would say at least 8 hours or so. In my flat it is around 22°C. I like to keep it up to 24 hours even, it really adds superb flavour!
The Bread Code thanks for your reply, I tried it yesterday and it was double just in 2 hours and I used only .23gm of yeast for 145 gm flower water mix. So i kept in the fridge thinking by morning it will become too sour.
@@sanchianand9085 Wow, that's a lot of activity haha. No worries, it won't become too sour. There is little bacteria, mostly yeast. I suggest to experiment a little bit to see what level of fermentation you personally like the most, highly subjective! Happy baking!
The Bread Code yes, needs a lot of experiment, I’m actually trying the poolish method on a whole wheat bread. Lets see how it works. Thanks for you quick replies.
Good morning….I would really like to know your ratio for feeding the poolish to keep it alive and also….Would love your poolish pizza dough recipe …..pizza a huge meal staple in this family
hi lets say my basic dough mass is going to be 500 grams flours and 350 grams water. I am going to use 20% poolish, so 50grams flour and 50 grams water. Do i have to subtract the poolish from the dough, i mean should i use as dough mass 450 grams flours and 300 grams water, or i should not touch the numbers of the dough?
Moin Danilo, excellent question. Nope. 500 grams of flour plus 100 grams of poolish. Also this will increase the hydration a bit, but that's already calculated into the recipes. Happy baking.
Thank you for sharing this recipe. Can this be used for a no knead recipe? If so, anything I should take into consideration? Also, how do I re-feed the poolish? Thank you
I am new to following your channel my question is if I’m using a Polish to make pizza dough is the Polish part of the total formula for the door or is it separate and how do I calculate that thanks for the great video
The flour and water for the poolish are part of the total dough weight. I made a small loaf the other day. Total flour was 300g. I used 50g flour for the poolish, 250g flour left for the main dough. My poolish is 30% of total dough weight, not 50% as shown here.
Hello mate, if you choose not to add anymore yeast when you mix the main dough. What sort of rise times to you expect compared to sourdough and or straight yeasted bread? I know temperature makes a massive difference so just in your experience in your kitchens room temp will do. I just want a rough idea. I hope that makes sense! Cheers!
Actually the poolish should have been subtracted from the main recipe. Else, hydration would come up as high as 80% to some recipes. Poolish is a method not a whole new set of recipe
Gluten Tag Putri. Yep. You could do that. But the fermentation will be quite slow. I suggest to leave it at room temperature. May the gluten be with you.
It says type 00 flour (tipo 00 in Italian) on the bag he's using, which a flour commonly used in Italy for pasta and Neapolitan style pizza. It's a very fine flour, which almost looks like baby powder or cake flour.
My poolish rises and then falls in the glass, similar to how a starter would. Does it have a similar cycle to a sourdough starter and do you have to take that into account?
Can you add a poolish to any artisan or french bread recipe without changing the original recipe? I got a punch of bread recipes I like and wanted to try them adding this into it without changing anything else. Is that O.K.?
Great Video, How do you use the rest of the yeast in packet? Also, Where can I get that Tipo 00 flour for pizza in Germany(except amazon)? Thanks in advance
I just store it back in my cupboard :-). Check this out: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. You can find it in Italian stores as well.
Depending on the amount of dough you’re making, equal parts water to flour , 2 cups water: two cups flour Pinch of active yeast, should be about right.
Try using filtered water instead of tap water (might contain chlorine which kills the yeast) or buy some water from the stoer. Clean the jug you are using thoroughly with just water (detergent might be dried up on the walls and kill the yeast) try using better flour (try looking for unbleached white flour) but remember to always use strong bread flour (12% or more protein content) but the most important see to it that the water is a bit warmer than room tem (i usually do arount 30c water or 86F) hope this is helpful :)
Also, you might wanna put a bit more yeast in it (also check if your yeast has expired or if it's dead) to test this heat up like 100ml of filtered water at about 38c (blood temperature) and dump about 2-5 grams of yeast in it. if after 10 minutes the yeast bubbles or froths than its fine, if you don't see any activity than probably you just need to buy fresh yeast
The Bread Code I just made Pizza with %50 Poolish. It turned out amazing! It was my first pizza with poolish and will never go back. Thank you very much for the recipe. Keep your videos comming, they are awesome.
Awesome! Try experimenting too with different temperatures of your poolish. The taste changes depending on what temperature the yeast ferments the flour. You can go crazy and try 7 days in the fridge. Make sure you have 6°C roughly, at 4°C yeast pretty much just starts sleeping.
I made your poolish bread today following the measurements exactly and it's a bit gummy. Is this normal or what might I have done wrong? It was very tasty even though it was gummy!
Moin Bernie. Did your main dough double in size after you added the poolish? Sounds like you might either have not fermented long enough, or not baked enough. Every homemade bread tastes amazing!
@@tiocfaidharla5838 it's standard to bake with a scale, so you're the pleb here =) and i'm not the poster of the video, just a random person who's pointing out you're being a jerk =)
I’ve been using the No knead overnight fermentation direct dough method. I’ve tried a Poolish method a few times, especially for baguettes. My question is, what advantage is using a Poolish, then still have to mix and bulk the next day, as opposed to mixing direct dough, 1/4 tsp yeast, bulk overnight, and dough is ready next morning. I think the long fermentation is easier and all the dough ferments. Thanks, Rob
So if the recipe asked for 200g of sourdough starter I can used 200g of polish? I love your videos
Moin Jutta. Yep. That is 100% correct.
Do you have a guide on keeping and refeeding the Poolish please? ❤
Thanks for the video, do you rest the poolish 24 hours at room temperature or in the fridge?
At room temperature. These days I only do it for around 12 hours. But 24 hours also works.
Henrik can I just add my sourdough starter to water and flour to avoid using active yeast? Danke!🙏
in the bakery i work at, we use both poolish and sourdough starter, at a higher ratio. about 10:3:1 flour to poolish to starter ratio
Hi I am new on your channel and it is great to hear about this, but I have a few concerns, 1) if I make a large batch of poolish for storage (fridge) can I just weight the part that I need for the recipe example 200g? 2) If I am going to be using poolish at least one time in a week, how I need to feed it? And finally 3) When I used it, I have to refill it just with same amount of water and flour that I use, or less than that? Do I need to put yeast on when I refill that part? Thank you so much for your help and advice, god bless you!
What’s the ideal ratio for poolish and flour and the water?
Let’s say I created lots of poolish, how do I know how much part I need depending on weight of flour am gonna use?
So for around 500g of flour for a bread, 100g of poolish is a good ratio (20%)
Hi, can I use poolish to bake any kinds of bread like Wassant Bread? Thank you for reply.
Yes. It should work. Please send over a picture on Instagram once done!
I am going to try this. My bread is always dense. Do you have a basic bread recipe that you use? Thank you.
You probably aren't kneading enough to get the gluttons working properly and or not letting it proof long enough before baking.
How much polish mix do I add if I want to add it to Neapolitan pizza using your calculator? Also, do I need to adjust the water ratio? Thanks
At what temperature you recommend keeping the poolish and for atleast how many hours ?
Hi Sanchi. You can keep as long as you like. I would say at least 8 hours or so. In my flat it is around 22°C. I like to keep it up to 24 hours even, it really adds superb flavour!
The Bread Code thanks for your reply, I tried it yesterday and it was double just in 2 hours and I used only .23gm of yeast for 145 gm flower water mix. So i kept in the fridge thinking by morning it will become too sour.
@@sanchianand9085 Wow, that's a lot of activity haha. No worries, it won't become too sour. There is little bacteria, mostly yeast. I suggest to experiment a little bit to see what level of fermentation you personally like the most, highly subjective! Happy baking!
The Bread Code yes, needs a lot of experiment, I’m actually trying the poolish method on a whole wheat bread. Lets see how it works. Thanks for you quick replies.
Good morning….I would really like to know your ratio for feeding the poolish to keep it alive and also….Would love your poolish pizza dough recipe …..pizza a huge meal staple in this family
Can I turn a poolish into a sourdough starter? 😮 How much flour and water do you add for a poolish vs the actual bread?
Thanks
Exactly what I'm doing "right now." I need a new starter so this is a great way to make bread now.
Is poolish same as sourdough and can I freeze it
hi lets say my basic dough mass is going to be 500 grams flours and 350 grams water. I am going to use 20% poolish, so 50grams flour and 50 grams water. Do i have to subtract the poolish from the dough, i mean should i use as dough mass 450 grams flours and 300 grams water, or i should not touch the numbers of the dough?
Moin Danilo, excellent question. Nope. 500 grams of flour plus 100 grams of poolish. Also this will increase the hydration a bit, but that's already calculated into the recipes. Happy baking.
Thank you so much for your reply. Just subscribed. Yours is one of the best channel about bread. Keep up with the good work.
great description.
Thank you for sharing this recipe. Can this be used for a no knead recipe? If so, anything I should take into consideration? Also, how do I re-feed the poolish? Thank you
Yes. It can also be used to make a pizza!
@@the_bread_code thanks. How do I re-feed the poolish?
I am new to following your channel my question is if I’m using a Polish to make pizza dough is the Polish part of the total formula for the door or is it separate and how do I calculate that thanks for the great video
The flour and water for the poolish are part of the total dough weight. I made a small loaf the other day. Total flour was 300g. I used 50g flour for the poolish, 250g flour left for the main dough. My poolish is 30% of total dough weight, not 50% as shown here.
Thanks for the great info. I am baking whole wheat buns tomorrow and wanted to create a poolish. I appreciate the guidance.
Hello mate, if you choose not to add anymore yeast when you mix the main dough. What sort of rise times to you expect compared to sourdough and or straight yeasted bread? I know temperature makes a massive difference so just in your experience in your kitchens room temp will do. I just want a rough idea. I hope that makes sense!
Cheers!
A poolish bread typically takes around 1 to 4 hours for me. The sourdough can be more like 12-24 hours overall :-)
@@the_bread_code thank you buddy! Appreciate it 🙏
So you would treat your poolish like your starter and best time to use your poolish is when it double in size or reach maturity?
Yep :-)
Can we use whole wheat to make poolish?
If you add 100g of poolish for 500g loaf, do you use 400g remaining flour for the bread?
Also using the poolish means that the hydration will be higher in the end ? Do i use less water in the recipe because of the water already in poolish?
Hey Karin. I would use 500g of flour + the 100g from the poolish. You are right, in the end the hydration will be slightly higher. But that's okay.
@@the_bread_code thank you! Cant wait to try it.
@@the_bread_code So, are you saying to add the poolish to your normal ingredient ratios?
Actually the poolish should have been subtracted from the main recipe. Else, hydration would come up as high as 80% to some recipes. Poolish is a method not a whole new set of recipe
Using the poolish method, can the dough then be put back in the fridge to bulk ferment?
Gluten Tag Putri. Yep. You could do that. But the fermentation will be quite slow. I suggest to leave it at room temperature. May the gluten be with you.
How often do I have to fees the poolish that is resting in my fridge unused?
Once a month should be good.
@@the_bread_code thx very much for everything
Thanks!!!
Which kind of flour you used? Can we use refine flour?
Hey Kitchen. Yep. For the poolish you definitely can!
It says type 00 flour (tipo 00 in Italian) on the bag he's using, which a flour commonly used in Italy for pasta and Neapolitan style pizza. It's a very fine flour, which almost looks like baby powder or cake flour.
What jar do you use for the starter?
We typically use them to make jam in Germany. They are called Weck jars: amzn.to/37Rlmc0
What is the ratio to re-feed the poolish? 1:1? Does it work the same as how we feed the sourdough without adding extra yeast?
1:1 always yep. It's different to a sourdough starter in terms that it only contains yeast, no wild bacteria :-)
My poolish rises and then falls in the glass, similar to how a starter would. Does it have a similar cycle to a sourdough starter and do you have to take that into account?
Nothing to worry. It just means that your gluten gets damaged and eaten. That's why you don't use too much of the poolish for the main dough.
How long can i keep it in the fridge before it goes bad?
A poolish for a few weeks I'd say.
@@the_bread_code Thanks
Can you add a poolish to any artisan or french bread recipe without changing the original recipe? I got a punch of bread recipes I like and wanted to try them adding this into it without changing anything else. Is that O.K.?
Can I place the poolish in the fridge for 2-3 days? What if it sank, can I still use it?
Definitely, 100%. It will take a few hours for it to be active again, but that will work.
@@the_bread_code Thank you for your kind advice 😊
How long can you keep the poolish for?
For weeks in the fridge. For 1 day max at room temperature :-)
@@the_bread_code thank you =)
@@the_bread_code if you wanna keep the poolish long term do you put it in the fridge & feed it ever week or so like a sourdough?
How much yeast?
Try 1 Gramm. It's very little but it's enough 👍
Can i use milk instead water?
Yes. Just be careful with milk at room temperature. Probably better to add milk later with the actual dough :-)
@@the_bread_code i try with milk , the poolish more tougher , maybe milk hard to absorbed by flour... Sorry bad grammar
What do you do when your Poolish rises but then sinks is it still okay to use?
Yes. Still good to use. Nothing to worry.
@@the_bread_code thanks
my experience has been that you get a better rise out of bread if you use the poolish before it falls.
@@sbfarmer8 that wasn't the question.
@@lehaine questions was answered 5 months ago. it is still good. additionally it is my experience that it is it better if used before it falls.
Great Video, How do you use the rest of the yeast in packet? Also, Where can I get that Tipo 00 flour for pizza in Germany(except amazon)?
Thanks in advance
I just store it back in my cupboard :-). Check this out: blog.the-bread-code.io/tutorial/2020/08/20/sourdough-flour-in-germany.html. You can find it in Italian stores as well.
Did poolish makes bread so flavoury rather than not? Sorry my bad english
Poolish is a great way to enhance the flavor of your bread, yep.
Depending on the amount of dough you’re making, equal parts water to flour , 2 cups water: two cups flour Pinch of active yeast, should be about right.
no idea why but my poolish just won't rise. all I get is some bubbles and water on top. never rises.
Try using filtered water instead of tap water (might contain chlorine which kills the yeast) or buy some water from the stoer. Clean the jug you are using thoroughly with just water (detergent might be dried up on the walls and kill the yeast) try using better flour (try looking for unbleached white flour) but remember to always use strong bread flour (12% or more protein content) but the most important see to it that the water is a bit warmer than room tem (i usually do arount 30c water or 86F) hope this is helpful :)
Also, you might wanna put a bit more yeast in it (also check if your yeast has expired or if it's dead) to test this heat up like 100ml of filtered water at about 38c (blood temperature) and dump about 2-5 grams of yeast in it. if after 10 minutes the yeast bubbles or froths than its fine, if you don't see any activity than probably you just need to buy fresh yeast
what happens if I use more than 20% poolish? let's say 50% poolish?
Moin Arash, chances are you have too much prefermented flour. It could be hard to make a dough that holds together. In theory you could.
The Bread Code I just made Pizza with %50 Poolish. It turned out amazing! It was my first pizza with poolish and will never go back.
Thank you very much for the recipe. Keep your videos comming, they are awesome.
Awesome! Try experimenting too with different temperatures of your poolish. The taste changes depending on what temperature the yeast ferments the flour. You can go crazy and try 7 days in the fridge. Make sure you have 6°C roughly, at 4°C yeast pretty much just starts sleeping.
Says he normally never uses yeast because he makes poolish. Continues to use yeast to make poolish and then adds more yeast. 😂😂
Yes, to show it in a video. Moron.
I made your poolish bread today following the measurements exactly and it's a bit gummy. Is this normal or what might I have done wrong? It was very tasty even though it was gummy!
Moin Bernie. Did your main dough double in size after you added the poolish? Sounds like you might either have not fermented long enough, or not baked enough. Every homemade bread tastes amazing!
The Bread Code it did more than double in size and after the required amount of baking time I used my digital thermometer and it read 107 degrees.
@@bernieluciow8085 Did you happen to take a picture of the crumb? Thank you!
The Bread Code I haven't but I can. I'm not sure how to get it on here.
@@bernieluciow8085 you can send an email to the email on my profile here, or instagram. Cheers!
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
? You never use yeast, almost always use a poolish. Excuse me but you made the poolish with yeast.
Sorry. No recipe no subscribe. I don't do "transcripts."
No measurements at all
A scale is always good to have :-)
@@the_bread_code You should have gave us measurements;)
@@tiocfaidharla5838 Google is free, you can convert grams to tsp. from there =)
@@edenrome2245 No need to when you should have done it :) clearly don't know what your.doing
@@tiocfaidharla5838 it's standard to bake with a scale, so you're the pleb here =) and i'm not the poster of the video, just a random person who's pointing out you're being a jerk =)