HOW TO MAKE POOLISH FOR ARTISAN BREAD
This easy recipe will help you make a more flavorful bread with a better texture. "Don't be foolish, make poolish?" - I'll work on the phrasing.
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For future bread recipes, take the amount of poolish that you need and divide that amount in half. That is the amount of water and flour that you will need. Add some active dry yeast.
For 250 grams of Poolish:
125 grams lukewarm water
1/8 teaspoon active dry yeast
125 grams all-purpose flour
Mix all and seal in a container in room temperature. It will be ready to use after 3 hours and should be okay to use for up to 3 days. The longer it sits, the more flavorful it will be.