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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.

Dan Hall
Dan Hall Chef
Poolish Dough

Making the poolish

  1. Dissolve the yeast into the water
  2. Add the flour to the water
  3. Whisk by hand for several minutes until a smooth batter is formed
  4. Wrap tightly in clingfilm
  5. Pierce a few holes to allow gas to escape
  6. Allow to ferment for 12-16h at 20c

Mixing By Hand

  1. Using a flour first method, add the Poolish
  2. Add 90 % of the water and combine until absorbed
  3. Knead the dough for approximately 5 minutes, slowly adding the remaining water during the process
  4. When only a little water remains add the salt and the remaining water
  5. Knead for a further 5 minutes
  6. Cover and rest for 10-20 minutes
  7. Knead for a further 10 minutes until smooth
  8. Rest for 1-2 hours as a bulk, then ball
  9. Either place in the fridge for 24h before use, or leave at room temperature for around 6-8h before use

Mixing By Machine

  1. Using a flour first method, add the Poolish
  2. Add 90 % of the water and combine until absorbed
  3. Slowly add the remaining water, once the dough reaches an internal temperature of around 18c, add the salt and any remaining water
  4. Mix until an end temperature of 20-23c is achieved, this should take around 10-15 minutes
  5. Rest for 1-2 hours as a bulk, then ball
  6. Either place in the fridge for 24h before use, or leave at room temperature for around 6-8h before use

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