Post by Black Forest Bakery SA

📖 Baking Dictionary Ever heard a baker talk about a poolish and wondered what it means? A poolish is a type of pre-ferment made by mixing equal parts flour and water with a small amount of yeast and allowing it to rest before being added to the final dough. Why go through the extra step? ✨ It develops deeper flavour ✨ Improves the texture of the bread ✨ Creates a lighter, more open crumb ✨ Helps produce a beautifully crisp crust Think of it as giving the dough a head start. By allowing the ingredients time to develop before the main mixing begins, bakers can create bread with more character, aroma, and complexity. Many artisan breads owe their exceptional flavour and texture to this simple but powerful technique. After all, great bread isn't just about ingredients — it's about time, patience, and craftsmanship. 👉 Had you heard of a poolish before? 👉 What baking term would you like us to explain next? #BakingDictionary #BlackForestBakery #Poolish