Poolish

Kneading time: 5'

Temperature of the dough: 18 ºC

1st Fermentation of the dough without dividing:  2 h/24 h

2nd Fermentation per piece of the divided dough:

3rd Fermentation of a formed piece:

Cooking time:

Oven temperature:   

COOKING PROCESS     

• Knead all the ingredients until they are a smooth dough.
• Leave the dough to ferment in a cold room sheltered from the air for at least 2 hours. This can be done the day before the final dough is made.
• If the pre-fermentation dough is solid it is called SPONGE but if it is liquid it is called POOLISH.