Poolish starter and Pizza - Easy recipe

 Poolish and Pizza - Easy Recipe

What is Poolish?
Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products.
(Read more from Bakerepedia)

If you go to my Ferno's Pizza Recipe & More page, the ratio between flower and water is six parts (cups) of flour and four (cups) of water.
In order to create a simple but effective poolish based on the above ratio follow these steps (I am going to use grams as our measuring system):

Combine the following (all ingredients are organic):

  • gr.400 of white flour
    (option split the above amount in: gr.200 white flour and gr.200 whole wheat flour)

  • gr.400 of water
  • gr.5 to 10 of active dry yeast (Greater the amount, quicker the process. Very fast yeast, use less than gr.5)
  • gr.5 of one of the following: honey, sugar, brown sugar, maple syrup

Mix and let it rest for one to two hours depending on the temperature of the room.

Place the mix in a fridge for 12 to 48 hours, the fermentation results will slightly change so this is a great opportunity to be creative and curious to try different timings to see which one will meet your goal.

Once out of the fridge, let it rest at room temperature for one to two hours.
Your poolish is ready!

It is time to add to the poolish the following:

  • gr.200 of white flour
  • gr.10 to 15 of salt

Once you formed your dough (in the shape of a ball) if too wet add a little flour and carefully keep working the dough.
Let it rest until the size of dough doubles (this could take an hour or more.)

Once ready, it is time to cut the dough in four equal parts (four balls or panetti) which should weight approximately gr.250-260 each.

Let them rest until they double their size, they are ready to be made into a pizza!

Baking pizza

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