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White Bread with Poolish

Name: White Bread with Poolish
Yield: 2 loaves, each about 680 g after baking
Ingredients: 500 g White all-purpose flour Room temperature; 500 g Water Warm; 0.4 g Instant dried yeast Weigh with a precision scale; 500 g White all-purpose flour Room temperature; 250 g Water Warm; 21 g Fine sea salt; 3 g Instant dried yeast; All of P Mature poolish Already counted in P; use the whole prepared preferment, not an additional ingredient; As needed Flour For bench and baskets; not included in formula

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Breads with preferments

White Bread with Poolish

White bread with half its flour fermented in a 100% hydration poolish; suitable for pizza and focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
P · poolish	White all-purpose flour	500 g	Room temperature
P · poolish	Water	500 g	Warm
P · poolish	Instant dried yeast	0.4 g	Weigh with a precision scale
D · Final dough	White all-purpose flour	500 g	Room temperature
D · Final dough	Water	250 g	Warm
D · Final dough	Fine sea salt	21 g
D · Final dough	Instant dried yeast	3 g
D · Final dough	Mature poolish	All of P	Already counted in P; use the whole prepared preferment, not an additional ingredient
Finish	Flour	As needed	For bench and baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Covered 5.7 L preferment tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Optional: 2.5 cm diameter food-safe dowel for the fendue shape	Use the handle of a clean food-safe wooden spoon for a narrower indentation, or omit this optional decorative shaping.

Timing & recipe details

Time & temperature

Baking temperature: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered

Preheat covered pots for at least 45 min. Check the crust after 15 min uncovered.

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Plan for: 12–14 h poolish; 2–3 h bulk; about 1 h proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

1,000 g total flour75% hydration2.1% salt0.34% instant yeast50% prefermented flour

Use the recipe tools

Core dough totals include the flour and water in the portion of preferment used. Extra feeding culture, toppings and inclusions are separate.

Method

01 · Build poolish
12–14 h at 18–21°C
Use: P
Mix P flour and yeast, then stir in all P water until thoroughly combined. Cover and leave at 18–21°C.
Ready when: Bubbly and roughly tripled; bubbles break at the surface every few seconds.
01 Build poolishUse the poolish when it is well expanded and covered in lively bubbles.
02 · Mix final dough
A few minutes
Use: D + all mature P
Mix the D flour(s), salt and yeast. Pour D water around the poolish to release it, then tip all of it into D. Wet your hand and alternate 5–6 thumb-and-forefinger pinch cuts with folds until evenly combined. No autolyse is used.
Ready when: Uniform dough with no unmixed lumps of preferment.
02 Mix final doughUse all the ripe poolish and final-dough ingredients. Pinch and fold until no unmixed preferment remains.
03 · Fold and bulk
2–3 h from end of final mix
Use: Mixed dough
Apply 2–3 sets during the first hour. For each set, wet your hand; stretch one edge upward only to resistance and fold across. Repeat around 4–5 edges until the dough firms, then turn the whole mass seam down. Let it relax before the next set. Cover between folds and during the remaining rise.
Ready when: About 2½ times its initial volume.
03 Fold and bulkLift one edge only until it resists, fold it across, then cover between sets.
04 · Divide and shape
A few minutes
Use: Risen dough; dusting flour
Ease dough onto a lightly floured counter without tearing. Divide equally. Fold each piece’s edges inward to enclose it, turn seam down onto a clean unfloured patch, and cup and drag toward you while turning to make a medium-tight ball. Set seam DOWN in a well-floured basket; flour the top and cover.
Ready when: Two rounds with moderate tension and intact surfaces.
04 Divide and shapeDivide evenly and cup each piece into a round without tearing its surface.
05 · Proof
About 1 h; preheat promptly
Use: Shaped loaves
Proof covered. Gently press the loaf with a floured fingertip to make a small dent: a slow, incomplete return indicates readiness; immediate spring-back means wait; no return with a slack loaf suggests overproofing.
Ready when: Loaf aerated and expanded; indentation recovers slowly and incompletely.
05 ProofLet the rounds become puffy; a small fingertip dent should return slowly and only partway.
06 · Preheat during proof
At least 45 min at 245°C
Use: Oven and lidded pots
Put lidded Dutch ovens on the middle rack and heat fully. If using one pot, refrigerate the second room-proofing loaf about 20 minutes before baking the first; reheat the empty pot 5 minutes between loaves.
Ready when: Pots and oven fully heat-soaked.
06 Preheat during proofHeat the covered pots thoroughly while the loaves finish proofing.
07 · Load and bake
245°C throughout
Use: Proofed loaf
Invert the loaf onto a floured counter, seam up. Optional fendue shape: flour a stripe across its middle and press a 2.5 cm dowel to the counter, rolling it slightly to make a flattened central band about 2.5 cm wide. Carefully lower the loaf seam UP into the hot pot. No scoring is needed. Avoid touching the hot sides and use mitts for pot and lid. Bake covered 30 minutes, then uncovered 20–30 min. Check from 15 minutes uncovered.
Ready when: Crust at least medium-dark brown all around.
07 Load and bakeThe plain round shown uses the natural seam opening; the central pressed band is optional. Uncover with mitts and finish browning.
08 · Cool
At least 20 min
Use: Baked loaves
Turn the bread out and cool on a rack with air beneath it. Wait at least 20 minutes before slicing; allow longer if the center is still very hot.
Ready when: Crumb begins to set; crust stays aired on the rack.
08 CoolLet air circulate underneath both loaves and give the crumb time to set before slicing.

What to look for

Stage	Look and feel	Needs attention
Mature poolish	Bubbly and roughly tripled; bubbles break at the surface every few seconds.	Using a quiet, underdeveloped build or waiting until it has collapsed well past peak.
Bulk dough	About 2½ times its initial volume. Folds should give increasing support.	Tearing the dough during folds or judging only by time.
Proof	A gentle finger dent returns slowly and incompletely.	Waiting until the whole loaf is fragile or collapses at a touch.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Poolish is ready too early	The room was warmer than the reference recipe’s overnight reference temperature.	Use the build at its mature stage if possible; do not deliberately leave it collapsing for hours.	Use a cooler location or adjust the next build’s water temperature and timing.
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached.	Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height.	Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base.	Use the middle rack and a fully heated pot; verify actual oven temperature.

Recipe notes

The P ingredients are part of the total formula. The D row saying “all of P” is a transfer, not another portion of flour, water or yeast.
Plan the overnight rise for 18–21°C; warmer rooms shorten preferment maturity and dough rise.
The poolish’s useful peak lasts about 2 hours in a cool room, nearer 1 hour above 24°C.
Use the entire poolish build, including its small yeast dose; its mass is about 1,000 g.

Show ingredient flow

Two halves of one round white loaf on a board, with one cut face showing the open crumb. — A cut loaf reveals the creamy, open crumb.

Recipe

White Bread with Poolish

White bread with half its flour fermented in a 100% hydration poolish; suitable for pizza and focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
P · poolish	White all-purpose flour	500 g	Room temperature
P · poolish	Water	500 g	Warm
P · poolish	Instant dried yeast	0.4 g	Weigh with a precision scale
D · Final dough	White all-purpose flour	500 g	Room temperature
D · Final dough	Water	250 g	Warm
D · Final dough	Fine sea salt	21 g
D · Final dough	Instant dried yeast	3 g
D · Final dough	Mature poolish	All of P	Already counted in P; use the whole prepared preferment, not an additional ingredient
Finish	Flour	As needed	For bench and baskets; not included in formula

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Covered 5.7 L preferment tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Digital kitchen scale with a fine scale for small yeast doses	Borrow a suitable scale for the gram amounts; tiny yeast doses need a fine scale, not a guessed pinch.
Covered 11 L mixing tub	Use a food-safe container of similar capacity with a loose lid or plate. Leave room for rising; do not seal fermenting dough airtight.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
2 floured proofing baskets or towel-lined bowls	Use similarly sized bowls lined with clean, flour-dusted, lint-free tea towels; leave room for the dough to expand.
2 lidded 3.8 L Dutch ovens	Borrow a lidded ovenproof pot of similar capacity, with every part rated for the stated heat. Bake loaves one at a time if necessary; keep waiting dough cool.
Oven mitts	Use dry, thick oven gloves or folded dry tea towels with a secure grip. Damp cloth conducts heat quickly.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Optional: 2.5 cm diameter food-safe dowel for the fendue shape	Use the handle of a clean food-safe wooden spoon for a narrower indentation, or omit this optional decorative shaping.

Timing & recipe details

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C, conventional; preheat lidded pots at least 45 minutes
Allow: 12–14 h poolish; 2–3 h bulk; about 1 h proof; 30 min covered + 20–30 min uncovered; ≥20 min cooling

How do I make it?

Make the overnight mixture
12–14 h at 18–21°C
Make the poolish, a flour-and-water mixture that rises before the main dough: mix the flour and yeast listed in group P, then stir in all the group P water. Cover and leave at 18–21°C.
Use the poolish when it is well expanded and covered in lively bubbles.
Ready when: Bubbly and roughly three times bigger, with bubbles popping at the surface every few seconds.
Mix the main dough
A few minutes
Mix the flour, salt and yeast listed in group D. Pour the group D water around the prepared poolish to loosen it, then add all this mixture to the group D dry ingredients. With a wet hand, alternate 5–6 pinches through the dough using your thumb and forefinger with folds until evenly mixed; there is no separate flour-and-water rest.
Use all the ripe poolish and final-dough ingredients. Pinch and fold until no unmixed preferment remains.
Ready when: Evenly mixed dough with no lumps of the prepared overnight mixture.
Fold and let rise
2–3 h from end of final mix
Fold the dough 2–3 times during the first hour of its first rise. Each time, wet your hand, lift one edge just until it resists and fold it across; repeat around 4–5 edges until the dough firms, then turn it folded-side down. Let it relax between folding rounds, and keep it covered between rounds and for the rest of the rise.
Lift one edge only until it resists, fold it across, then cover between sets.
Ready when: About 2½ times its starting size.
Shape the loaves
A few minutes
Gently tip the dough onto a lightly floured counter without tearing it and cut it into two equal pieces. Fold each piece’s edges into the middle, turn the folded side down onto a clean patch without flour, then cup and gently pull it toward you while turning to form a smooth, moderately firm ball. Place each ball folded-side DOWN in a well-floured rising basket, flour the top and cover.
Divide evenly and cup each piece into a round without tearing its surface.
Ready when: Two moderately firm rounds with no tears on the surface.
Let the loaves rise
About 1 h; preheat promptly
Keep the shaped loaves covered as they rise. Gently press a loaf with a floured fingertip to make a small dent: it is ready when the dent slowly rises partway back. If it springs straight back, wait longer; if the dent stays and the loaf feels loose and weak, it may have risen too far.
Let the rounds become puffy; a small fingertip dent should return slowly and only partway.
Ready when: The loaf has grown and feels airy; a finger dent slowly rises partway back.
Heat the oven and pots
At least 45 min at 245°C
Heat the heavy lidded pots on the oven’s middle rack until fully hot. If you have only one pot, put the second loaf in the fridge about 20 minutes before baking the first. Reheat the empty pot for 5 minutes before baking the second loaf.
Heat the covered pots thoroughly while the loaves finish proofing.
Ready when: The pots and oven are fully hot.
Bake the bread
245°C throughout
Turn the loaf out onto a floured counter folded-side up; for the optional grooved top, flour a stripe across the middle, press a 2.5 cm dowel down to the counter and roll it slightly to make a flat band about 2.5 cm wide. Use oven mitts to lower the loaf folded-side UP into the hot pot without touching the sides; the top needs no cuts. Bake covered for 30 minutes, then uncovered for 20–30 minutes, checking from 15 minutes after removing the lid.
The plain round shown uses the natural seam opening; the central pressed band is optional. Uncover with mitts and finish browning.
Ready when: The crust is medium-dark brown or darker all around.
Let it cool
At least 20 min
Take the bread out of the pot and set it on a rack so air can pass underneath. Wait at least 20 minutes before slicing, and longer if the middle is still very hot.
Let air circulate underneath both loaves and give the crumb time to set before slicing.
Ready when: The inside is beginning to firm up while air can reach the crust.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Poolish is ready too early	The room was warmer than the reference recipe’s overnight reference temperature.	Use the build at its mature stage if possible; do not deliberately leave it collapsing for hours. Use a cooler location or adjust the next build’s water temperature and timing.
Little rise by the stated time	Cooler dough or room; weak or inaccurate yeast dose.	Check dough temperature and expansion. Allow more time in a gently warm place; continue only when the recipe’s volume cue is reached. Weigh yeast carefully and record final dough temperature; adjust the next batch’s water temperature.
Loaf spreads or collapses at loading	Final proof went too far or shaping left insufficient tension.	Load gently and bake promptly; expect reduced height. Begin checking early, particularly in warmth. Shape with moderate tension and refrigerate a second loaf while the first bakes.
Dark bottom but pale upper crust	Uneven oven heat or a rack too close to the bottom element.	Check oven temperature and finish by crust color while monitoring the base. Use the middle rack and a fully heated pot; verify actual oven temperature.

Useful recipe notes

The P ingredients are part of the total formula. The D row saying “all of P” is a transfer, not another portion of flour, water or yeast.

Plan the overnight rise for 18–21°C; warmer rooms shorten preferment maturity and dough rise.

The poolish’s useful peak lasts about 2 hours in a cool room, nearer 1 hour above 24°C.

Use the entire poolish build, including its small yeast dose; its mass is about 1,000 g.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

White Bread with Poolish at a glance

Makes: 2 loaves, each about 680 g after baking
Heat: 245°C conventional
Baking time: 30 min covered + 20–30 min uncovered
Dough hydration: 75%
Prefermented flour: 50% of total flour
Leavening: Yeast
Bulk fermentation: 2–3 h from end of final mix · About 2½ times its initial volume.

How do the ingredient proportions compare?

Core dough totals include the flour and water in the portion of starter or preferment used. Do not add them again. Toppings, fillings and dusting flour are separate.

Formula component	Grams	Flour = 100%
Total flour	1000 g	100%
Total water	750 g	75%
Salt	21 g	2.1%
Instant yeast	3.4 g	0.3%

Method

01 · Build poolish

02 · Mix final dough

03 · Fold and bulk

04 · Divide and shape

05 · Proof

06 · Preheat during proof

07 · Load and bake

08 · Cool

What to look for

Troubleshooting

Recipe notes

How do I make it?

Make the overnight mixture

Mix the main dough

Fold and let rise

Shape the loaves

Let the loaves rise

Heat the oven and pots

Bake the bread

Let it cool

What can go wrong, and how can I fix it?

White Bread with Poolish at a glance