Poolish
Ingredients
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All-purpose flour T55g
Waterg
Fresh yeastg
Total10025 g
Preparation steps
- 1
Mix equal parts flour and water, add a tiny amount of yeast (0.1-0.5% of flour).
- 2
Mix until smooth, cover.
- 3
Ferment 8-15h at room temperature (less yeast = longer ferment).
- 4
Poolish is ready when surface is domed, bubbly, just starting to recede.
- 5
Use at 20-50% of total flour weight.
Nutritional values
Per 100g
Calories
174.8 kcalProtein
5.0 gCarbs
37.0 gSugars
0.9 gFat
0.5 gSaturated fat
0.1 gFibre
1.4 gSalt
0.0 gAllergens
Gluten
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