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poolish after 8hours fermentation

Poolish Recipe

Hafedh Garfa
Learn how to make Poolish recipe to get the perfect lighter and more delicate texture in your homemade pizza or bread.
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Prep Time 5 minutes
Rise time 8 hours
Total Time 8 hours 5 minutes
Course Preferment
Cuisine French, Italian, Polish
Servings 1 Poolish dough

Ingredients
  

  • 1 cup All Purpose Flour (bread flour)
  • 1 cup Room Temperature Water
  • ΒΌ tsp Fresh Yeast (or 1/16 tsp dry yeast)

Instructions
 

  • In a large bowl, add 1/4 teaspoon of yeast to the water. Stir and let it sit for 2 minutes to activate it. If you are using dry yeast consider using only 1/16th of the yeast.
  • Add the all-purpose flour (if you don't have, use bread flour) to the yeast mixture and using a spatula, mix for 2-3 minutes until the dough becomes smooth. Keep mixing the dough until all the flour lumps are gone.
  • Cover your poolish dough with cling film to prevent it from drying out and let it rise at room temperature for 8 hours. If you are planning to use the dough after 12 hours, leave it at room temperature until it starts to bubble (30 minutes to 1 hour) and then refrigerate.