A standard poolish is equal parts water and flour – i.e. 25kg flour + 25kg water, and yeast amount varies from 0.1% to 1% ofthe flour weight. Fermentation is anywhere from 6 to 18 hours, depending on the amount of fermentation flavor and reaction you want.
Most of the time the poolish is made from 25% of the total flour in the…[Read more]
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Generally for a poolish preferment you can use between 80%-100% water, in ratio to the flour weight. For 25KG that would be 20-25KG water. Yeast amount depends on what you want to accomplish in fermentation time and flavour. This can be very little, or up to al…[Read more]