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Poolish Dough
Poolish is a wet prefermentation first developed in Poland in the 19th Century, and later refined and popularised by French bakers to add flavour and lightness to the dough. In pizza, it creates a dough that’s aromatic, extensible and more easy to digest. Unlike Biga (which is a stiff italian preferment) Poolish is equal parts flour and water, and is typically 30-40% of the total dough.
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- Dissolve the yeast into the water
- Add the flour to the water
- Whisk by hand for several minutes until a smooth batter is formed
- Wrap tightly in clingfilm
- Pierce a few holes to allow gas to escape
- Allow to ferment for 12-16h at 20c
- Using a flour first method, add the Poolish
- Add 90 % of the water and combine until absorbed
- Knead the dough for approximately 5 minutes, slowly adding the remaining water during the process
- When only a little water remains add the salt and the remaining water
- Knead for a further 5 minutes
- Cover and rest for 10-20 minutes
- Knead for a further 10 minutes until smooth
- Rest for 1-2 hours as a bulk, then ball
- Either place in the fridge for 24h before use, or leave at room temperature for around 6-8h before use
- Using a flour first method, add the Poolish
- Add 90 % of the water and combine until absorbed
- Slowly add the remaining water, once the dough reaches an internal temperature of around 18c, add the salt and any remaining water
- Mix until an end temperature of 20-23c is achieved, this should take around 10-15 minutes
- Rest for 1-2 hours as a bulk, then ball
- Either place in the fridge for 24h before use, or leave at room temperature for around 6-8h before use
