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Francisco Migoya

Pre-Ferment

Poolish

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Preparation info
  • Yield:

    1.49 kg

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Yeast, instant dry, red label 3 g .12 oz .45%
  • Bread flour

Method

Mix the yeast into the flour, and then add to the water. This can be mixed by hand in a bowl and should be left to ferment at room temperature (21°C/70°F) for at least 4 hours and ideally 12 to 18 hours before you need it.

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