Poolish
Category: Bread
Prep time : 10 min
Cook time : 3 hours
Total time : 12 hours
Makes: 23 ounces
Scale recipe by: ×
2 1/2 cups (11.25 ounces) unbleached bread flour
1 1/2 cups (12 ounces) water
1/4 teaspoon (0.03 ounce) instant yeast
Stir together all ingredients until flour is well hydrated.
Let sit at room temperature for 3-4 hours, or until the sponge is bubbly and foamy.
Refrigerate overnight up to 3 days.
Let sit at room temperature for 3-4 hours, or until the sponge is bubbly and foamy.
Refrigerate overnight up to 3 days.
The Bread Baker's Apprentice
Submitted by Darren on 2018-08-25