Poolish Dough (Sponge Dough). Poolish has a loose consistency and is typically made with equal parts water and flour with a small percentage of commercial yeast. Biga, which is more like a dough than a batter, has a lower hydration than poolish and sponge, which is mostly used for enriched doughs, contains milk, eggs, butter, and/or sugar. Poolish also named as sponge dough or liquid sponge gives the dough strength while improving the dough’s extensibilty during process and optimizing the dough’s volume. stability and tolerance.
Note that there is no salt in the biga. Unlike pâte fermentée, which is simply a piece of mixed white dough which is removed from a full batch of dough, the biga, lacking salt, is made as a separate step in production. Poolish is a preferment with Polish origins. You can have Poolish Dough (Sponge Dough) using 3 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Poolish Dough (Sponge Dough)
- You need 1 kg of White Bread Flour.
- It’s 1 kg of Ice Water.
- Prepare 1 1/2 grams of active dry yeast.
It initially was used in pastry production. Poolish has become our favorite starter in the bakery. We enjoy using it because it gives our bread a moist, open-holed crumb, a chewy texture, and a sweet, pleasant flavor of fermentation without any sourness. Don’t be discouraged by the process of making a starter.
Poolish Dough (Sponge Dough) step by step
- Mix all together for 3-4 minutes on low speed. Just to combine.
- Keep in container to ferment for 8 hours before using.
- This is a sponge dough using for all type of bread making. I used it for turkish bread, baguettes & many more other bread..
Poolish is very easy to make and adds so much character to breads like French baguettes and rustic Italian bread. Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products. A Poolish resembles a sponge for the sponge and dough system but is fermented much longer and uses a much higher hydration than a plastic sponge. Poolish is a fairly wet sponge (typically one-to-one, this is, made with a one-part-flour-to-one-part-water ratio by weight), and it is called biga liquida, whereas the “normal” biga is usually drier.