Preferment Basics: Poolish | Bread Science with Seraphine Lishe
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- Опубліковано 27 вер 2020
- Poolish is something I frequently make and use in my bread recipes. It's easy to make, and can do a lot for even the simplest of bread loaves.
This video is all about the basics of Poolish. What it is, why to use it, and how to use it. The video starts all the way from some preferment basics, introducing the names of some types(biga, sponge, pâte fermentée), to how I normally like to use and make Poolish.
As a note, I typically use fruit yeast water to make my Poolish and this video is mainly focused on that during the making process.
However, the benefits of Poolish explained still extend to those using instant yeast as well, so stay tuned for that if you're not using fruit yeast water!
Enjoy!
For more information on how to make fruit yeast water:
• How to Make Fruit Yeas...
#poolish #naturalyeast #fruityeastwater #preferment - Навчання та стиль
Okay everybody this might sound crazy but I actually use polish like sourdough starter. I start my polish and keep it in the cabinet, I discard and feed daily, sometimes I skip a day, It’s delicious and so easy to use, it’s like an immediately ready to use sourdough starter, ready to use in 18hrs
I was looking for this exact explanation! Thank you so much! I’m getting into Neapolitan pizza making and the precise look of a well-rested poolish was what I was after.
Your pace and straightforward delivery makes this really easy to follow. I learned a lot. Thank you.
Superlative demonstration! I have been baking my own bread for 40 years, sourdough for the last 3 years, but am new to fruit yeast baking. I got off to a slow start, since the information on fruit yeast baking still seems overall to be in the toddler stage-- your presentations and recipes have made all the difference in the quality of my fruit yeast bread baking. Thank you so much!
Thank you too 😀🤗
This lady really knows how to explain. Thank you so much.
It brings just as much to my pizzas. I’ve been using poolish for a decade and it’s wonderful.
Excellent video and tutorial. Thanks
Thank you too!
Your explaination clears me up everything I wonder.
Thanks a lot!
Just came across my first bread recipe with poolish. It really helps to see this demonstrated and explained, because just looking at a printed out recipe I have no idea what it's supposed to look like. Thanks for the info!
Thank you. So easy to follow. The best explained on Poolish.
I’m a follower of many baking, fermentation, Asian etc. channels, but I’ve never heard of poolish. Thank you for taking us where few have gone.
Thanks!
Wow! That was a ton of useful information. This is exactly what I was looking for, as I am planning on baking some whole wheat buns tomorrow, and rather than sourdough (which is my go-to bread), I wanted to try starting a poolish today. This video answered all of the questions I had about preferments. Thanks!!!!
Glad it was helpful!
Your description of when the poolish is ready was very helpful.
Thanks for the feedback!
Thank you so much for such a prompt reply. I have learned so much in the short time I have been using your videos!
This helped me more than google searching did. Thank you !
A really good, informative tutorial, thank you
Wow. What a super informative this video is. Love all the explanations. Very clearly, easy to understand👏Love your voice too. So smooth 😊 Thanks so much for sharing.
Thank you too 🙏
I just made my first sandwich loaf using a poolish. It's very good, but I had trouble adding water to the remaining flour. You did a video on the tangzhong method, and examined what's a good percentage of dough flour to use. What would you say is the optimal amount of flour to use for a poolish? I went with 40%, but it seemed to make the bread too "airy." Reading, it seems like 30% is better? I love how detail-oriented your videos are, and I always learn a huge amount. Thank you!
Excellent explanation. Thanks
Hello. Everything is very accessible and professional. Health and peace to you and your loved ones. 👍🏻🙏❤️🇺🇦
I unintentionally made this recently! Haha thank you for explaining this 😍🤤
thanks for sharing - like it !
Very well explained. Thanks!
Glad it was helpful!
😅 i miss the bread craze… Im getting into it because of my young son.. with that said love your channel, its really helped my greatly… thank you!!!!
Brilliant explanation, easy to follow, thank you
Glad you liked it
Thank you from UK
Great vid! Thanks.
What a brilliant presentation. Well done 👍
Thanks!
Nice! Always baked bread with a poolish without knowing that i was using one. I tried to mimic a sourdough like starter but with yeast, but never let my poolish ferment for 18h+... gonna try this tomorrow and see the results! Very nice and informative video! Thank you :)
Thank you too!
Fantastic channel!
Great video and very informative. Thank you
Glad you enjoyed it!
Thank you!
The best one
Yay sooo good ^^
Thank you so much..😍👍
Welcome 😊
Thanks so much for this video! Can you please tell me how to re-feed the poolish?
Hmm, I don't think we can re-feed poolish, it is not a sourdough starter. If a poolish is over proof, we discard it.
My baguetts yesterday (from Brian Langstrom) came out gummy. Could it have come from the poolish under or over fermented? I am not an inexpedient baker.
I love poolish.
If my watwr fruit yeast dont have bubble can i still use it ?just a tiny little bit bubble only
Thanks for the video.
If I'm transitioning from normal bread recipe to using poolish, do I need to adjust the total yeast in the recipe? Thanks.
yes, the extended fermentation cuts the amount of yeast required in HALF, and makes the bread easier for your stomach to digest!
Great demo. A link to a bread recipe that uses this poolish would be most helpful.
ua-cam.com/play/PLQdY9ZDG7tFb_EwSiIEkS8m4Ri47J3SVl.html
Thank you beautifully explained! Just one question what amount of Poolish is accounted for in a certain amount of flour to make either bread or pizza dough, from a Baker’s percentage perspective, since the Poolish is the fermentation ingredient? Godbless
Thank you for your comment! We usually use up to 50-60% of the final dough, but there are actually many way to experiment with poolish.
Great video...I would like to ask when following a bread recipe and you make a poolish with a small amount of yeast do you then use the remainder of the yeast in the original recipe as well as the poolish? Thanks.
In our previous videos we did both but lately we tend to use only poolish
@@NovitaListyani Thank you.💓
Are the flower and yeast water a 1:1 ratio by weight or VOLUME? Thank you
By weight, yeast water/flour w/w
Based on the poolish timelapse, when is it best to use? Is it when it hit the 8-hour mark before going it starts to deflate? Or the 9-hour mark?
I believe it should be around the 11-12 hour frame, that's when it starts to go down having just peaked.
Thanks! Great video with detailed informations. Could this natural fruits water poolish works with a sourdough final dough? I mean make this poolish and then add it to a final dough with some sourdough as levain? Also is there any downside to using all this water that contains wild yeast?
In this video ua-cam.com/video/M5M7KQp5zYw/v-deo.html we explain how to convert dry yeast recipe to fruit yeast water, and some other additional facts on yeast water, basically you stick to the hydration and adjust bulk fermentation and proofing time. The same principle can be applied to sourdough recipe. As for the down side of using fruit yeast water in bread making, well, I think it just simply takes longer.
@@NovitaListyani Thanks! I will give it a try soon.
With this said, can i take a portion of the flour and water of a recipe that I like, and make a poolish with it, and then continue, or no?
Shit.. May be my new favourite chanel 😜
Hi, how do you know how much poolish to use for some cinnamon rolls???
Do you reused your fruit yeast by constanting feeding it, or do you bake with a newly fermented fruit yeast each time?
Both.
Can i freeze my Poolish for future use
Thanks
Is it possible to use polish and yudane dough in one recipe? If making milk bread which prefermented dough good to use? What is ratio of poolish flour to total flour? What is ratio of poolish yeast to total recipe yeast? what is ratio of poolish water to total recipe water?
Eg; 4000g flour, 28g yeast and 1920 water
Thank you :)
Wich fruits you like to use for your water fruits yeast ?
Stated right on the beginning of the video: Equal amount of flour and yeast water
How can I figure out the poolish fermentation is not enough or overproofed? Smell? Volume size?
After making the polish do you cover it and put it in the fridge overnight , or do you cover it and leave it out overnight like a sourdough starter?
Overnight in the fridge is better because it brings out more flavor compounds. Btw, in this video, the poolish was made with fruit yeast water, it was not made with commercial Baker's yeast.
Wow....so beautifully explained.... Iam your new subscriber... Thank you so much dear....💕💕
That's so nice of you, thank you too!
@@NovitaListyani Hi Novita.... Today, I have started my poolish with my apple yeast.... living in india, where the weather is around 38°c. My poolish has already doubled in 4 hrs.... Can I start kneading my dough? Or should I keep in fridge bec of high temperature. Please can you suggest?
The explanation when the poolish is ready: ua-cam.com/video/w-5B7vsHcok/v-deo.html i
@@NovitaListyani Thank you...did see the video 4 times 😄 to understand perfectly...so after 5 hrs I have kneaded the dough.. will let you know how it turns out ..next time I will keep the poolish in the fridge as the temp here is crazy and I did not want a acidic poolish
Hello again....just baked my dinner rolls and they are awesome...my house is not smelling normal yeasty but a nice fruity aroma is all around the house.... Thank you so so much.....💕💕💕💕
I may have to watch this a few more times. One question, with the other poolish videos I have watched, done from dry packaged yeast, some will add more yeast when they combine the poolish to the flour and salt, but you don't. So, I am wondering if your fruit yeast water is super charged, or maybe you use a higher % of poolish to the bread mix. I have another few bread batches to do before I try your fruit yeast water.... I have yet to get the open crumb that all the other videos show. One thing I did find out from chatting with the baker where I buy my flour is that their flour is whole grain, and the bran absorbs more water than refined flours. So, if I do 100 g of flour, I have to use 110 to 115 g of water.
To simplify the steps, we use only poolish without any additional fruit yeast water. Fruit yeast water is much weaker than dry yeast. If you watch our second video on fruit yeast water, you get the required conversion, 100 ml water + 1/4 tsp of dry yeast equal 100 ml of fruit yeast water. Fruit yeast water is also more unpredictable, hence the poolish as a way to gauge the strength. To adjust, we lengthen the bulk fermentation and proofing time.
@@NovitaListyani Thanks for the quick response. I will figure it out eventually. I am guessing that I may not be giving enough time to the fermenting processes and proofing. Will experiment more.... Love your channel. As I have said before, I like the way you explain things. You keep it simple, but cover everything.
I have made poolish with Kombucha as a yeast base. It never rises above about 50%. Most likely because it is very sour and the acid cuts back on yeast production. So, I have been keeping a starter of it in the fridge and using about half of it and then equal parts of water and flour and a tiny bit of yeast. It then will double in size. Love the flavor it gives the breads. Always some thing new to try.... Still have to try your fruit yeast water... Maybe this summer...
Thank you for your precious information!
🙋♀️ I have a question????🙋♀️ let’s say I pour a pack of instant or dry active yeast in 3/4C water or milk, along with a few tsps of sugar, then my yeast puffs up perfectly. Do I only use the puffy fluffy part of my yeast bloom there or all of my liquid and the yeast???
1:32 The origin of poolish is Polish. Yes, it’s associated with French and even Viennese baking, however it originated in Poland in the 1840s.
What do you think of using rejuvelac in place of your fruit water?
Good question ! We've never tried, but most likely it will work, it's down the right amount of ingredients I presume.
Can we make big ammount of preferment and chill it for use it later? How long can we keep it chill?
Not a good idea, you can store the yeast water but not the poolish, poolish is best used when it starts to recede after expanding, usually, depends on the weather, it is between 12-18 hours.
How much yeast in poolish? You said we should mix flour and yeast water. What is yeast water?
What flour are you using for poolish? I did mine with wheat flour, it has holes in the poolish but the texture isn't flexible as yours :(
I use bread flour
Thanks for more information on Wild/Fruit Yeast Water. So far I've only done raisin, blueberry, apple, crab apple water. Do you have a favorite? Also, given how long it takes to get WYW going, how long can you keep it going {in the fridge?}. For those of us who only bake 1-2 loafs a week, keeping a happy WYW is essential. Outside of my Rye bread, WYW is my go to for all other breads. Thanks again.
Yes we do, over here, our local apples, salaks and tomatoes are some of our favorites. I have a few bottles in the fridge that have been there for months, but remember we use fruit yeast water for the subtle taste and the unique flavor. Storing fruit yeast water in the fridge, will in the end get you only yeast, very active yeast, for us, usually we do it for the purpose of speeding up new batch of processing. As for how to keep it, usually we store it in a bottle with plastic cap that will pop if the pressure is too high, make sure also to only fill the bottle half full, and once or twice a week drop in a tsp of sugar.
i have watched your youtube videos then i have changed to make breads with poolish rather than instant yeast. There are always bottles of yeastwater in the fridge that i could use to make bread.
Thank you for your comment
Hi , I’m just curious about the purpose of adding salt to the poolish , is it enhance the flavor ?
Yes and also help with the gluten strength
Novita Listyani thanks
You're like the female Alton Brown. Thank you for making this video. Question: For pizza dough do you find it helps to incorporate honey when creating your poolish?
I have never added honey when making poolish, usually sugar or honey is used during the process of making yeast water.
@@NovitaListyani I'm confused. Pardon my ignorance because I'm new to making pizza dough. Isn't mixing the water with yeast the same as yeast water?
Oh, I should have used the term fruit yeast water: ua-cam.com/video/oRwhCZlgiGI/v-deo.html
Hi I'm new to bread making n I wanted to know if I could use dried fruit? Also can I use a poolish in einkorn flour?
You need to make sure there's at least reasonable amount of yeast in the dried fruit that you want to use. Many have succeeded with dried date, also raisins. You can of course use any flour, but most of the recipes in this channel use bread flour, so you may need to adjust for the fermentation time for the einkorn flour. Most likely it will be shorter, I guess.
@@NovitaListyani thank you for answering my questions. I was thinking of using raisins, dates, n figs. Again thank you.
Does using the fruit yeast water affect the smell of the dough? or it's just like a common instant yeast alike?
You get a very subtle taste and smell of the fruit sometimes, but it depends very much on the fruit you use.
@@NovitaListyani Thanks alot!
can we maintain steady supply of poolish in the fridge by just using part of it?
Not the poolish, you can make a dough out of the poolish though, and keep the dough in the fridge, and then use it as an old dough. Of course, the recipe will be different than using poolish. Poolish itself has a limit on how long you can keep it.
@@NovitaListyani i see, thank you so much for the explanation. Seru banget 👍:)
I want to add 20% of total dough weight with poolish. How would you calculate the reduction in yeast from a recipe that doesn’t include poolish?
Hmm, this would depend a lot on the recipe, as well as type of yeast, and how long you would want to wait for the dough. If you're talking about instant yeast, then a very easy way to use poolish would be to just take all the yeast from the recipe and add it to the poolish. This may not build a lot of flavor though, so you could also cut down on the amount of yeast to prolong overall fermentation time. You could also do a sort of "hybrid" approach where you add a small amount of yeast to the poolish and a small amount to the final dough. In the end, it's very difficult to give advice without knowing what kind of recipe and bread you're aiming for.
Thank you for your reply.
I was going to take a refrigerated bulk ferment bagel recipe that didn’t involve poolish and work some (20%) in for flavor and aroma.
I recently started viewing your channel and I’m very impressed with your baking skills.
I’m going to scratch my bagel recipe and try yours. Those bagels looked amazing!
The idea of harvesting yeast from fruit is intriguing. I’m curious.
Thanks for the great content!
Can we use poolish as a substitute as starter on a sourdough recipe?
Yes, you can. A 200g of poolish (100 g flour, 100 g water, 1/4 tsp instant yeast) is roughly equal to two tbsp of sourdough starter, 85 g of flour, 85 g of water. Leave the sourdough starter mix overnight until they are ready, just like the poolish.
Is there any chance I put my poolish into the chiller to develop more flavor overtime?
Poolish has to be used when it's fully matured. If you put it into the fridge right after making, then it can develop more flavor but it will take longer to mature.
Can you regenerate the poolish if it is past it's prime. If so is it like a starter, you just feed the poolish and wait for it to peak?
When a poolish is allowed to ferment for excessive periods of time, gluten breakdown, acidity and alcohol content rise to unacceptable levels. Most bakers would consider this unacceptable and simply discard it.
So using held back dough that has been fermenting in the refrigerator is something completely different? I always have about 400g to 600g of dough in a tub in my fridge. When I make bread or pizza dough I add in this fermented dough. This dough has been in my fridge up to 14 days. So why can I not hold a poolish in the fridge that same amount of time?
I never leave a poolish in the fridge longer than 24 hours, read about that it can be kept there for up to 3 days, it becomes to sour for me. As for comparing fermented dough and poolish, I think it depends on the hydration and the ingredients, but sorry I have no information on that.
Thank you so much for the information. Love the channel.
Would you say that a dough is properly fermented when it floats on water?...thank you...
The floating test here is for poolish, not a dough. To test a properly fermented dough you can use a poke test or visually see if it has doubled in size.
Can I put my poolish in the fridge if its very hot? Im fermenting it overnight. I decided to put it in the fridge after a couple of hours
Yes, you can do that
Wish I'd seen this at the start of lockdown when I started home baking. I know... posted later. But it's the best explanation on pre-ferments I've ever seen. And I have to say... you look far too young to know all that stuff! Man, I've wasted some time.
I make poolish overnight, but in the morning the poolish does not change much (not double). Does that mean my yeast water is not yet strong enough to be used?
In this case, what should I do with the unsuccessful poolish? Can I still use it or need to throw away? Thanks.
There are many possibilities. One could be the yeast water is not ready, the other one could be the poolish has been over fermented. If it's over fermented, I usually add about 50% of flour and wait for it to rise again, as long as it's not way too over fermented it usually works. If the yeast water is not ready, there's simply no yeast, not much that you can do about it.
@@NovitaListyani thanks a lot for your reply. This morning i checked (13 hours fermented), the poolish is only 50% risen and can notice small amount of brown liquid. I guess my yeast water is actually not ready enough.
Kak, makasih tutorialnya ya. Detail banget. Salut deh kak bagus banget pembawaannya. Video, suara, cahaya, bagus banget.
Aku lagi bingung, kalau poolish-nya bersisa, gimana cara nyimpannya kak? Makasih sebelumnya ya..
Poolish biasanya tidak disimpan, soalnya waktu dipakai sudah dekat batasnya, mungkin kalau ada sisa dijadikan pancake saja, pasti enak :)
@@NovitaListyani ya ampun seneng banget langsung direspon cepat.
Berarti harus buat sekali pakai ya. Oh, enak yah dibuat pancake. Sip kakak.. Makasih banyak ya jawabannya. Videonya keren2 kak. Aku baru Nlnemu channel kakak. Sukses terus ya...
can i use a 00' flour for the po0lish for Neapolitan pizza of bread flour is better? thanks you.
Yes, you can use double zero flour for poolish. It depends on your preference, but bread flour will make the bread chewier than double zero flour.
@@NovitaListyani thank you.
can it be stored 2 days prior to baking? and if so, how?
2 days may a little bit be too long, but you can slow down the whole process if you let the poolish ferments in the fridge
Hi Novita, successful with my 1st fruit yeast water, I am here to learn about poolish 😊. Hi.. hi. I am going to try your milk loaf bread soon. I also want to make steam bun ( Bak Pau), I like to make Bak Pau, for 500 g flour, how much poolish is needed ? Do we leave the poolish in the room temperature? TIA
For 500 g of flour, I would suggest to use at least 200 g of the flour for poolish. Yes, poolish should be fermented at room temperature.
Novita Listyani, thank you so much, will try n up date you.
Hi Novita, my poolish only rise 5 to 6 hours, triples in volume then stop rising, the temperature here is 30 degrees Celsius, is it normal ? Am I on the right track ?
@@meiping5523 at 30 degree, yes it is normal :) Just use it when it starts to go down.
Novita Listyani, my Milk Loaf Bread using your recipe just out from the oven. I couldn’t wait any longer, I cut while it’s still hot 😃. It’s soft n fluffy, thank you so much. My poolish rose 5-6 hours. I used it just when it started to go down. Done mixing everything, I let the bread dough rose at 35 degree C for 2 hours( double in size). I shaped it then let it at room temperature for 20 minutes then I put it in the refrigerator as it’s late (11pm). The next morning 8am I took out, let it rose at 35 degree C for 1.5 hours.
You didn't tell us how you make the yeasted fruit water. Can you please tell us
hai kak mau tanya apakah poolish bisa digunakan untuk adonan donat?
Tentu bisa.
Hi , can I use milk instead of water to make poolish? Thank you for your reply.
Hello, in this case, adding milk to the poolish is probably not a good idea, because the milk might spoil due to the long fermentation period.
Thank you for your fast reply. Can I consult you whether I should bake Wassant Bread with poolish or tangzhong? Your advice would be greatly appreciated. Thank you 😊
Poolish is better taste wise but you may have issues with the dough, it may be a little bit harder to handle, tangzhong will get it done easier
Appreciate your quick reply. May I know do poolish and tangzhong give the same texture of softness to the bread? Thank you for your reply
Tangzhong breads are softer, IMHO
Hi can I have cinnamon rolls recipe using this method. If you have a video pls share it or share the link . Thank you
ua-cam.com/video/mnWtBZWISFA/v-deo.html
@@NovitaListyani appreciated my friend.
Does the container have to be air tight?
No
So you say that using instant yeast requires different amount depending on preferment time but you never say what is the calculation? How to figure out how much?
Usually we use 1/4 tsp for 100 ml of water, depending on the temperature, it will mature within 8-12 hours for the temperature around 27-31 °C, you use less yeast if you want to develop more flavor by letting the poolish ferment longer. You can start with 1/4 tsp for 100 ml as a general guideline, and then proceed to observe the time it takes for the poolish to mature under the current room temperature of your counter, then test the taste it produces on the baked bread, if you don't get the exact flavor that you want, you adjust the amount of the yeast accordingly, lower the yeast amount for longer fermentation time, hence a stronger flavor, raise the yeast amount for shorter fermentation time. The adjustment should be done in a very tiny amount, so you may need a precision scale.
How do you make yeast water
ua-cam.com/video/oRwhCZlgiGI/v-deo.html
when test polish , if the polish does’n float in water, how can we do next. thx.
if the yeast is good, give it a few more hours, if the problem is the yeast, there is nothing you can do other than discard it
@@NovitaListyani thx so much. I try many times to do water yeast and polish but do not success, should try again and again.🥰😭
@@ptheerasopon8563 what is the fruit that you are using and how long do you let it ferment before using the fruit yeast water? and also how long did you let the poolish ferment? what is your local temperature?
@@NovitaListyani I try to use apple, tomato, rose. ferment 4-5 days befor making polish. the polish take 8-10 hrs during room temp over 32 degree c and 18-overnight during 25 degree c. thx for your kindness.
@@NovitaListyani I am very happy today because i can bake bread with natural yeast success since i try to watch your video several times. thx. so much.
Please make wheat bread/loaf with fruit yeast water ;)
Will try to do that when I get a hold of good whole wheat, if whole wheat is what you meant.
@@NovitaListyani I personally have found that 1/3 - 1/2 whole wheat flour gives the best texture. You do have to add a bit more liquid to get a supple dough, since the whole wheat flour can absorb an surprising amount of moisture.
Can we use whole wheat?
Yes, of course
My bread is soure, do you know problem?
Hi thanks for sharing ! But can I make it with gluten free flour, like rice flour, cassava flour, or buckweath flour?
Yes you can do that but you may need to add thickening agents like xanthan, pectin, etc. I haven't done that many experiments on the topic yet, so at the moment I don't have much information to share.
Thanks advance, God bless you
Is poolish the same as a starter?
Also, you said if it grows to twice the size, for instance, and has a doom, that means it's under fermented and not ready. If we take a scope at this stage and put it in the water, would it float? Mine does. I always thought when it gets to the very top, that's when we use it in the sourdough's main dough! Now when it starts concaving! Everybody gives a conflicting information with these videos.
Is poolish the same as a sourdough starter? Lol i'm confuse with the name
No
Dommage,vous n'avez pas sous-titré en français....
Have anyone tried making poolish with all purpose flour?
👏👏👏🌹🇹🇩🇨🇦
Just a question, can you use kombucha as a yeast water?
I don't think you can use Kombucha as a leavening agent
Novita Listyani thanks for the reply. Great content