Sometimes people think that is difficult to make the next step toward a professional result….

I want to show you that it is not the case.

Let’s prepare the poolish. A “Poolish” is a kind of a pre-dough.

Very easy to do, it is a guarantee for a very good result. Its name derives from Poland, in Europe, where it was very widespread at beginning of 1900 to do bread.

In a nutshell:

Take a bowl. Put X grams of water with X grams of flour (1 to 1 ratio). Add a small quantity of yeast*. Mix with a spoon. Wait. Use it as a starter for your dough.

Impossible to fail. No dirt hands. Quick, easy, takes 2 minutes to prepare.

What do you want more? 🙂 Do it! Now!

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* Nota: The quantity of yeast depend of the time you have before to make dough and the temperature. Given a room temperature between 20 and 30, put

• 2 grams yeast per kg of flour for overnight leavening
• 5 grams yeast per kg of flour for 8 hours leavening
• 15 grams yeast per Kg of flour for 3h leavening

Note: we talk here about POOLISH leavening. DOUGH leavening happens after this waiting time and on top of it, so you have to sum the times for calculating the final result.