When it comes to baking artisanal bread with a crispy crust, open crumb, and deep flavor, commercial yeast alone is often not enough. That is where pre-ferments come into play. Among them, Poolish is undoubtedly the king of flexibility and aroma.

Poolish is a liquid pre-ferment made from equal parts flour and water by weight (a 100% hydration level) mixed with a tiny amount of commercial yeast. It contains no salt.

Historically, this method was brought to France by Polish bakers in the 19th century (hence the name "Poolish"), where it quickly became the secret behind the iconic French baguette.

To make a classic Poolish, you always use a 1:1 ratio of flour and water by weight.

Because it has a liquid, pancake-like consistency, Poolish ferments much faster than stiffer pre-ferments like Biga. This high hydration allows enzymes to break down starches into sugars rapidly, giving your final bread that beautiful, caramelized crust and incredible aroma.