Sourdoughs

Poolish

Name: Poolish
Prep time: 5 min
Total time: 5 min
Yield: 10025 g
Cuisine: French
Ingredients: 5000 g All-purpose flour T55; 5000 g Water; 25 g Fresh yeast

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

All-purpose flour T55

g€/kg

Water

g€/kg

Fresh yeast

g€/kg

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Preparation steps

1
Mix flour, water (20°C) and yeast until smooth.
2
Cover and ferment at room temperature (20-22°C).
3
12h: 1 g yeast/kg flour. 8h: 2.5 g/kg. 3h: 10 g/kg.
4
Ready when it has tripled and starts to hollow on the surface.
5
Incorporate directly during mixing with the rest of the ingredients.
6
Adds extensibility, an open crumb and complex aromas.

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Nutritional values

Per 100g

Calories

174.8 kcal

Protein

5.0 g

Carbs

37.0 g

Sugars

0.9 g

Fat

0.5 g

Saturated fat

0.1 g

Fiber

1.4 g

Salt

0.0 g

Allergens

Gluten

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