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This only changes the recipe here. The calculator stays the same.Overview
Poolish is a liquid preferment made with equal parts flour and water plus a tiny amount of yeast. Its high hydration encourages enzyme activity and aroma, helping produce doughs that are more extensible and well suited to baguettes, focaccia, and other open-crumb breads.
Bread Flour (Strong)
Water
Instant Dry YeastTotal Weight:
250 g
Final Dough
Bread Flour (Strong)WaterInstant Dry YeastDough management
Build preferments, mix, develop, rest and ferment the dough.
Mix
Duration5 minTemperature20 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration14 hTemperature20 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.