Reply To: Pre-Ferment | Poolish

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M Miller



    Thanks Katherine. That was really helpful.  I made a 2 loaf batch, increasing the yeast in the poolish from 1/8 to 1/4 tsp and using water slightly warmer that I typically do. My house is rather cold so I stuck the poolish in my oven with the oven light on. At 2.5 hours after mixing the poolish, I started my autolyse and gave it 30 minutes before kneading the two together. The bread doesn’t seem too worse for the wear though curious if the taste differs. While I prefer to slow bake, it’s great knowing there is an option when time is limited. Two more loaves headed to the West Seattle food bank!