Poolish Bread Creator

The Perfect Bread Creation Calculator

Tactical Kitty's Poolish Bread Calculator

For the best bread, you need a preferment. Whether that is a sourdough starter or a Poolish, you need to know your exact ingredient amounts. We all know weighing your ingredients is the way to go, so you need something to break it down. The problem you run into is taking a recipe and fitting it into a container of your choice.

If you have a container (bread pan) and measure its weight empty and then fill it with water (to the rim) and weigh it, the difference divided by 4 is the amount of flour you will want to use to perfectly fill that container with finished bread! Now, put that flour amount as well as your recipe ratio into this calculator and you will get a perfect recipe to create your masterpiece!!!

If you are following the book "Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza™", this calculator will resonate with you.

The Poolish bread calculator is the perfect way to calculate your perfect poolish amount as well as the rest of the flour, water, salt and yeast to finish your recipe. Just put in the ingredient ratios (Water/Salt/yeast which are based on your flour amount) and then add the percentage preferment (poolish, sourdough starter) and this app gives you the exact weights of each ingredient to finish your perfect loaf of bread! Try it and see!

Note: Your poolish or sourdough starter should be mixed at 100% hydration (flour and water weights should be equal).

Here is a ratio for a wonderful loaf of Poolish Bread:

Flour 1000g

Water: 73%

Salt: 2.2%

Yeast: 0.4%

Poolish Percent: 33%

1. Create the Poolish (from the poolish flour, poolish water, and poolish yeast) and let it sit overnight at room temp (like 12hrs). Those are just the ingredients for the poolish i.e Flour, water and yeast.

When ready to create dough:

2. Mix flour and water and let rest for 25 minutes.

3. Add poolish, salt and yeast and mix in stand-up mixer for 3 minutes with a dough hook or spiral.

4. Rest covered for 15 minutes.

5. mix in stand-up mixer for 20 seconds.

6. Repeat steps 5 and 6 three more times.

7. Bulk ferment (First ride) until dough doubles in size.

8. Remove from bowl and shape bread into a boule.

9. Proof (second rise) until poke test shows a slow rebound of your finger impression and then put your preferred slits in the top of the boule.

10. Bake in a preheated oven at 450°F inside a dutch oven or similar covered container for 45 minutes.

11. Uncover and bake for an additional 10 minutes or until bread is at your desired level of golden brown.

12. Cool for at least an hour.

13. EAT!