How to Make Poolish and Use It in Bread Recipes
Making Poolish is simple. It requires only three ingredients, a digital kitchen scale, and a little patience.
Because the ingredients are measured in exact proportions, using a digital scale is highly recommended.
Step 1: Mix the Ingredients
In a clean jar or bowl, combine:
- 200 g bread flour
- 200 g room-temperature water
- A tiny pinch of instant yeast
Step 2: Stir Until Smooth
Mix everything until no dry flour remains.
The finished mixture should have the consistency of thick pancake batter.
Step 3: Cover and Ferment
Cover the container loosely with a lid or plastic wrap.
Leave it at room temperature until the Poolish reaches full maturity. An overnight fermentation of about 12 hours is ideal for most recipes.
Poolish vs. Biga
Although both are pre-ferments, they produce different results.
Poolish
- 100% hydration
- Liquid consistency
- Develops a sweet, complex flavor
- Produces a thin, crispy crust
- Creates an open, airy crumb
- Ideal for baguettes, ciabatta, and focaccia
Biga
- 50–60% hydration
- Stiff consistency
- Strengthens the dough
- Improves elasticity
- Produces a chewier texture
- Best for rustic Italian bread and pizza
How to Adjust Your Bread Recipe
Remember that Poolish already contains part of the flour and water needed for the final dough.
Example
Original recipe:
- Flour — 500 g
- Water — 350 g
Poolish contains:
- Flour — 100 g
- Water — 100 g
For the final mix, add:
- 400 g flour
- 250 g water
- The full amount of salt required by the recipe
Always subtract the flour and water already included in your Poolish.
Conclusion
Poolish is one of the easiest ways to improve homemade bread.
With just flour, water, yeast, and a little patience, you can bake bread with a richer flavor, a crisp crust, and a light, open crumb.
Once you start baking with Poolish, it will quickly become one of your favorite pre-ferments.
02.07.2026
See also