- This topic has 3 replies, 3 voices, and was last updated 3 years, 3 months ago by M Miller.
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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!
M –
This is a great question. How do we bake bread today! The value of pre-fermented flour is a combination of flavor and digestibility. So if we want don’t have time on our side what can we do? We’ve still got to use time, but you could do a same day poolish – it is possible…
According to Modernist bread it can be ready any time between 3 and 18 hours, though an older poolish will contribute more positive effects to the dough – a better structure and more pronounced fermentation flavors. If you want to have a poolish in 3 hours you’ll need to adjust the amount of yeast to use. My rough calculations are to simply double the amount of yeast.
For a 4 loaf batch our current % of yeast as a bakers percentage to the flour (and I see there is an error on the Modern Formula that needs to be fixed) is .266%. Your target for a 3 hour poolish is 0.4-0.5% so if you use 1/2 a tsp of yeast instead of 1/4 tsp, you should be good. Be on the look out for swiftly moving dough. Manage your time by dough characteristics not by specific time.
Good luck with your bake today. Let us know how it goes.
K.
I forgot to get my poolish going last night and was hoping to bake today (planning on using the modern formula). If I start my poolish in the morning, what’s the minimum amount of time it needs to rest? Are there other factors I can adjust (temperature of environment, amount of yeast) for days I’m looking to do the whole baking process in one day?
Also–(for future) Does this change if using a pre-ferment with starter?
Thanks so much!
Using a pre-ferment. All about creating a Poolish
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