 Re: Whole Wheat Recipe
Asudavew,
A poolish is a pre-ferement, like a biga, sponge or pate fermentee. You mix it up (a poolish is generally quite wet), let it rise for a few hours then put it in the fridge overnight before using. Here's a Reinhart formula that makes about 23 ounce of poolish:
11.25 ounces hard, unbleached bread flour
12 ounces good water at room temperature
1/4 tsp instant dry yeast (IDY)
When you mix everything together it will look like very thick pancake batter. Cover the bowl, let rise 3-4 hours at room temp until it's bubbly and foamy. Then bing it in the fridge.
All of these are what's loosely called old dough. The point is to improve the flavor of the finished dough by the overnight retardation. The dough formula must take into account the high hydration of the poolish. Some, like pate fermentee, are quite a bit stiffer.
Jim
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