Poolish Flour
150g
Water
150g
Ferment
12hr
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Inputs
Result
Poolish flour = 500g × 30% = 150g. Water = 150g (100% hydration). Yeast = 150g × 0.10% = 0.15g. Room temp ferment = 12 hours.
Inputs
Result
Poolish flour = 500g × 40% = 200g. Water = 200g. Yeast = 200g × 0.08% = 0.16g. Cool temp = 16 hours.
Poolish is a pre-ferment made with equal parts flour and water (100% hydration) plus a small amount of yeast. It ferments for 8–16 hours before being added to the final dough, developing complex flavors and improving bread texture. Using 20–40% of total flour as poolish gives the best balance of flavor and structure.
| Temperature | Ferment Time | Yeast (per 100g flour) |
|---|---|---|
| Cool (65°F) | 16 hr | 0.08g |
| Room (72°F) | 12 hr | 0.10g |
| Warm (78°F) | 8 hr | 0.15g |
Poolish uses very little yeast—about 0.08–0.15% of the poolish flour weight, depending on fermentation temperature. For 150g of poolish flour at room temperature (72°F), you need only 0.15g of instant yeast. Less yeast means longer fermentation and more flavor development.
A ripe poolish has doubled or tripled in volume and shows a flat or slightly concave surface with many bubbles. It should smell pleasantly yeasty and slightly tangy. If the surface has collapsed significantly, the poolish is over-fermented but still usable—it will just be more sour.
Yes, you can start poolish at room temperature for 1–2 hours, then refrigerate for up to 24 hours. This slows fermentation and develops more complex flavors. Remove from the fridge 1–2 hours before mixing the final dough to take the chill off. Cold poolish is common in bakery production schedules.
Read our guide
Read our guide
Read our guide
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Last Updated: Mar 19, 2026
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