📕Reading a Poolish · Crust & Crumb Academy

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📕Reading a Poolish

Made this one right after the runaway poolish.😥

Twelve hours from a tiny pinch of yeast, flour, and water to this. Bubbly, webby, climbing the sides, just starting to fall in the middle. That collapse is the signal.

🚶In this short video I walk through how to read a poolish at peak. The dome and dip on top. The bubbles all the way through. The smell, sweet and slightly tangy, almost like fresh beer. The texture and how to handle it without losing half of it on your hands.

👀Watch this before you mix your final dough this week. If yours doesn’t look like this yet, give it more time. If it already collapsed flat and smells boozy, you can still use it, but knock the yeast back a little next time.

💦This is one of those skills that separates bakers who watch the clock from bakers who read the dough.

Henry ⭐🔥

5:53

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