A poolish is a type of pre-fermented dough (also known simply as a preferment) used in bread and vienoisserie recipes. A poolish is softer and wetter than other pre-ferments and is often used specifically to increase the dough’s ability to stretch. While a poolish can be created and held for hours, it is usually used much sooner. The length of time it develops before being added to a larger recipe will effect the overall flavor and texture of the final bread product.
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