Poolish

Poolish is a type of pre-fermentation used in bread baking. It’s made by mixing equal parts flour and water with a small amount of yeast and letting it ferment for several hours or overnight. This process develops gluten and enhances flavor, resulting in a bread with better texture, aroma, and longer shelf life. Think of it as a gentle “starter” that improves the overall quality of the dough, allowing bakers to achieve a more flavorful and airy loaf. Poolish is commonly used in artisanal breads like baguettes and other European-style loaves.