Yeast in Poolish

I have two different recipes for poolish with equal parts of bread flour and water. One calls for 1/2 tsp. of yeast and the other only calls for 1/4 tsp.

Which amount should I use to make artisan baguettes and does it matter when I use the same recipe for other breads?

Best Answer

The amount of yeast you use heavily depends on your proving time, and vice-versa. You can use either amount, but your proving time will be vastly different. As highlighted in this recipe the fermentation time gets longer the less yeast you use.

Basically the yeast rises the bread, and the more yeast you use, the quicker it can get it done (like an increased workforce). This means you can use either amount, but you should adjust your proving times accordingly, and check manually whether you've gotten the correct proving result rather than use a set time limit.

Depending on how much time you have, most people would recommend less yeast and a longer proving/fermenting time, allowing for better gluten development and a deeper flavour.

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Quick Answer about "Yeast in Poolish"

Poolish. Poolish is very liquid and has a high level of hydration, with a ratio of 100% flour : 100% water : 0.25% yeast.

Can you use instant yeast in a poolish?

Percentage of instant dry yeast in poolishYou can prepare your poolish up to 8 hours but also up to 16 hours in advance. But you have to adjust the amount of instant dry yeast you use. Logically, the more time a pre-ferment gets, the less yeast you have to use.

Do you need yeast if you have poolish?

Poolish works in a very similar way to sourdough but it in fact poolish ISN'T a sourdough. Sourdough uses wild yeast which is harvested from the flour itself. With a poolish, we add yeast to it. For Neapolitan pizza, poolish would generally be the preferred option over sourdough.

Can you make poolish with fresh yeast?

How to make a poolish. To make a poolish you have to mix together the same weight in water and flour, and add a minimal amount of yeast. Michele's recipe called for 5 g of fresh yeast, the one that comes in cubes. 5 g is generally the minimum weight a home kitchen scale will show, making it easy to measure.

Is poolish a yeast dough starter?

While different in texture \u2013 more like a wet sponge than a dough \u2013 poolish is just another version of a sourdough starter. But unlike poolish, the starter is made with natural yeast rather than yeast from a store.

Yeasted Preferments Explained | Poolish, Biga, Sponge, Pâte Fermentée

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