baking-processes-biga-small

Poolish is a method of preferment popular in France.

Poolish

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.

Origin

This method is from France.

Function

Improves yeast performance and enhances bread aroma.

Reference

Information on this page is from “The Taste of Bread, a combination of Art and Science”, a Technical Publication of Lesaffre Yeast Corp.