Poolish Preferment

By: Gozney
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Ingredients

Flour – 75g. 2.6 oz (Hi-gluten bread flour 13-14%) 

Protein - Instant or Active dry yeast – .19g 

Ice cold water 75g/2.6oz. (Divided into 80%/5%/15% when using a mixer560g/35/105g) 

Instructions

Prevent your screen from going dark as you follow along.

If you've ever wondered how to make your own Poolish (a preferment that will add insane flavour to your dough), then let us show you how.  

Step 1:

Combine all ingredients in a bowl and whisk together. 

Step 2:

Allow to sit at room temp for 12 total hours or once the preferment has doubled in volume it is ready to use in a recipe. 

 

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