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Overhead shot of a round loaf with a golden crust and scattered flour dust.

Poolish Recipe: A Complete Guide

Smooth and bubbly poolish recipe using flour, water, and yeast for an 8-hour fermentation to enhance bread flavor.
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Prep Time 5 minutes
Chill Time 8 hours
Total Time 8 hours 5 minutes
Servings: 1 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 cup All Purpose Flour (bread flour) 120g
  • 1 cup Room Temperature Water 240ml
  • 1/4 tsp Fresh Yeast or 1/16 tsp dry yeast

Method
 

  1. Activate yeast in water:

    In a large bowl, combine 1/4 teaspoon fresh yeast (or 1/16 teaspoon dry yeast) with 1 cup room temperature water. Stir and allow to rest for 2 minutes to activate.

  2. Mix flour into yeast:

    Add 1 cup all-purpose flour (or bread flour) to the yeast mixture and stir with a spatula for 2-3 minutes until the mixture is smooth and no lumps remain.

  3. Ferment poolish:

    Wrap the poolish bowl with plastic wrap to avoid drying and let it ferment at room temperature for 8 hours. If you plan to use it after 12 hours, let it sit at room temperature until bubbling begins (30 minutes to 1 hour), then transfer to the refrigerator.