Poolish Recipe｜波兰种做法 ｜Easy bread starter making your bread softer and fresh for longer

Poolish, is a type of indirect fermentation method used in bread baking, typically prepared on the same day or the day before baking.
波兰种，是一种间接发酵方法。在面包烘焙的当天或前一天制作。
♡ Advantages of Poolish 波兰种的优点
1. Making bread softer. 让面包更柔软。
2. Locking in moisture to slow down staling. 锁住面包水分，延缓老化变硬。
3. Helping the dough expand, resulting in larger bread volume.帮助面团膨胀，使面包体积更大。
4. Enhancing the wheat aroma and flavor of bread. 突出面包麦香，增加风味。
♡ Ingredients for making Poolish 材料
High grade flour 高筋粉 50g
water 水 50g
Active dry yeast 干酵母 1g
♡ Methods for making Poolish
1. Room temperature fermentation method: Ferment at room temperature until tripled in size, then it’s ready to use.
室温发酵法：室温发酵到3倍大，就能直接使用。
2. Refrigerated fermentation method: Ferment at room temperature until doubled in size, then transfer to the refrigerator for 12-16 hours until tripled in size before use.
冷藏发酵法：室温发酵到2倍大，转冰箱冷藏12-16小时发酵到三倍大即可使用。