Boulanger — Dough Science & Fermentation
Over-fermenting until the poolish collapses and smells alcoholic. Using too much yeast for a long fermentation. Not adjusting water temperature in the final dough to account for the poolish’s temperature. Making the poolish too small a proportion of the total flour (under 20%) for noticeable effect.
Over-fermenting until the poolish collapses and smells alcoholic. Using too much yeast for a long fermentation. Not adjusting water temperature in the final dough to account for the poolish’s temperature. Making the poolish too small a proportion of the total flour (under 20%) for noticeable effect.
Poolish connects to similar techniques: Italian biga (stiffer pre-ferment), Austrian Vorteig, American sponge method.
This is the professional-depth technique entry for Poolish, including full quality hierarchy, species precision, and cross-cuisine parallels.
Read the complete technique entry →