Preferment Basics: Poolish | Bread Science with Seraphine Lishe

So why are you "poolishing" just a part of the dough? Dont you want full flavour of hole dough? Why not use all liquid, equal flour and some yeast, let it "poolish" over night,
put it in mixerbowl and finish it of with rest of ingridients!

I want to add 20% of total dough weight with poolish. How would you calculate the reduction in yeast from a recipe that doesn’t include poolish?

hai kak mau tanya apakah poolish bisa digunakan untuk adonan donat?

Hi, how do you know how much poolish to use for some cinnamon rolls???

Hello. Everything is very accessible and professional. Health and peace to you and your loved ones. 👍🏻🙏❤️🇺🇦

Brilliant explanation, easy to follow, thank you

Great video and very informative. Thank you

Thank you!

Okay everybody this might sound crazy but I actually use polish like sourdough starter. I start my polish and keep it in the cabinet, I discard and feed daily, sometimes I skip a day, It’s delicious and so easy to use, it’s like an immediately ready to use sourdough starter, ready to use in 18hrs

Fantastic channel!

Dommage,vous n'avez pas sous-titré en français....

can we maintain steady supply of poolish in the fridge by just using part of it?

😅 i miss the bread craze… Im getting into it because of my young son.. with that said love your channel, its really helped my greatly… thank you!!!!

You are pretty enough that it distracts from learning. I have to rewind.

Can we use whole wheat?

Does the container have to be air tight?

Hi can I have cinnamon rolls recipe using this method. If you have a video pls share it or share the link . Thank you

Would you say that a dough is properly fermented when it floats on water?...thank you...

How do you make yeast water

You need to test out your testing methods before putting them on video, my poolish floated after 1 hour, that is extremely under-fermented yet passes your "test"

Can we use poolish as a substitute as starter on a sourdough recipe?

Very well explained. Thanks!

Hi , can I use milk instead of water to make poolish? Thank you for your reply.

Excellent explanation. Thanks

Is it possible to use polish and yudane dough in one recipe? If making milk bread which prefermented dough good to use? What is ratio of poolish flour to total flour? What is ratio of poolish yeast to total recipe yeast? what is ratio of poolish water to total recipe water?
Eg; 4000g flour, 28g yeast and 1920 water

What do you think of using rejuvelac in place of your fruit water?

Wow. What a super informative this video is. Love all the explanations. Very clearly, easy to understand👏Love your voice too. So smooth 😊 Thanks so much for sharing.

What a brilliant presentation. Well done 👍

Thank you :)
Wich fruits you like to use for your water fruits yeast ?

👏👏👏🌹🇹🇩🇨🇦

I unintentionally made this recently! Haha thank you for explaining this 😍🤤

How can I figure out the poolish fermentation is not enough or overproofed? Smell? Volume size?

can i use a 00' flour for the po0lish for Neapolitan pizza of bread flour is better? thanks you.

You're like the female Alton Brown. Thank you for making this video. Question: For pizza dough do you find it helps to incorporate honey when creating your poolish?

Your pace and straightforward delivery makes this really easy to follow. I learned a lot. Thank you.

My bread is soure, do you know problem?

Great demo. A link to a bread recipe that uses this poolish would be most helpful.

Great vid! Thanks.

Is there any chance I put my poolish into the chiller to develop more flavor overtime?

Is poolish the same as a sourdough starter? Lol i'm confuse with the name

I love poolish.

With this said, can i take a portion of the flour and water of a recipe that I like, and make a poolish with it, and then continue, or no?

Just came across my first bread recipe with poolish. It really helps to see this demonstrated and explained, because just looking at a printed out recipe I have no idea what it's supposed to look like. Thanks for the info!

A really good, informative tutorial, thank you

I make poolish overnight, but in the morning the poolish does not change much (not double). Does that mean my yeast water is not yet strong enough to be used?
In this case, what should I do with the unsuccessful poolish? Can I still use it or need to throw away? Thanks.

How poolish of you to think a normal instant yeast bread is superior

Thanks

My baguetts yesterday (from Brian Langstrom) came out gummy. Could it have come from the poolish under or over fermented? I am not an inexpedient baker.