Also Known As Mother Dough, Biga, Friendship Bread, Starter Dough, Pâte fermentée
What is Poolish?
Poolish has been around since 1870, when yeast was first used in French Bakeries. As the yeast was of unequal quality, it was safer to preferment it. The poolish method had fallen out of favor, but reappeared again about 20 years ago. Poolish gives a slight acidity. It produces soft bread, somewhat like brioche, and is particularly chewy.
This method is from France.
Improves yeast performance and enhances bread aroma.
Information on this page is from “The Taste of Bread, a combination of Art and Science”, a Technical Publication of Lesaffre Yeast Corp.