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Standard Preferment
I’ve been experimenting with preferments lately using a poolish left to sit overnight and have determined that the quality of the bread, in nearly all aspects, is superior to the same bread made without one. Starting with the taste, it makes a much more complex flavor. I’m not sure how I would describe the taste difference, but it has a deeper taste than bread that hasn’t had time to develop. Working with the dough is also a lot easier. The dough is much stronger and the gluten structure feels more developed. Finally, the dough seems more predictable; my bulk fermentation times and oven rise have both been more predictable.
I found that a more liquid poolish has been working for me. Below is the mix that I use at the moment, mostly with white bread flour. As I continue to experiment, I will come back here to make updates or notes.
Ingredients
- 180g flour
- 1/2tsp dry yeast
- 220g water
Notes
- Most online literature suggests 100% hydration. I find, however, that going over 100% works best, at least for Anitas flour.