A poolish is a wet pre-ferment (100% hydration — equal weights of flour and water) mixed with a small amount of yeast and left to ferment for several hours before being added to the main dough. It originated in Poland and was popularized in French baguette baking. It adds complex flavor, improves crust color and crispness, and extends shelf life.

What percentage of flour should go into the poolish?

Most recipes use 20–50% of total flour in the poolish. A 30% poolish gives noticeable flavor improvement without making the schedule complicated. Higher percentages (50%+) produce a more pronounced fermentation flavor and are common in baguettes. Lower percentages (15–20%) add subtle complexity to enriched doughs.

How much yeast does a poolish need?

For a 12–16 hour room-temperature poolish, use roughly 0.1–0.2% of the poolish flour weight in instant yeast. For this calculator’s 18–24 hour cold retard at 4°C/40°F, it uses a lower 0.08%. Fermentation speed also depends on flour and actual temperature.

How do I know when the poolish is ready?

A ripe poolish will have domed on top and just started to recede in the center — sometimes called the "dome drops" sign. It should smell pleasantly yeasty and slightly tangy. If it smells sour or alcoholic, it has over-fermented; use it immediately and reduce yeast next time.

Can I use active dry yeast instead of instant yeast?

Yes. Multiply the instant yeast amount by 1.25 to convert to active dry yeast, and dissolve it in the poolish water first before adding flour. The fermentation time remains similar at the same temperature.

Does the poolish water count toward total dough hydration?

Yes. The poolish contributes both flour and water to the final dough. This calculator subtracts the poolish flour and water from the final dough totals so your overall recipe hydration stays consistent. Always adjust the final dough water based on these results, not your original recipe water total.

Poolish Calculator

Enter your total flour weight and poolish percentage to get exact flour, water, and yeast quantities for a 100% hydration poolish pre-ferment.

Quick Presets

Recipe Parameters

Total Recipe Flour (g)

Total flour across poolish + final dough

Poolish Percentage: 30%

10% (light) 50% (classic) 70% (strong)

Total Dough Hydration: 70%

58% (firm) 72% (baguette) 90% (ciabatta)

Fermentation Schedule

Room temp (12–16 h) Cold retard (18–24 h)

Salt (% of total flour)

Typically 1.8–2.2%. Salt goes in the final dough only.

Poolish (Mix Now)

30%

Flour 150 g

Water 150 g

Instant Yeast 0.15 g

Poolish Total 300 g

Mix and leave at room temperature for 12–16 hours until domed and just beginning to recede.

Final Dough (Add After Fermentation)

All poolish 300 g

Remaining Flour 350 g

Remaining Water 200 g

Salt 10 g

Additional Yeast 1.5 g

Estimated Dough Weight 860 g

Recipe Summary

500 g

Total Flour

350 g

Total Water

70%

Hydration

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Summary

A poolish is a 100% hydration pre-ferment made with equal weights of flour and water plus a small amount of yeast, typically fermented for 12–16 hours before being added to the final dough. This calculator takes total recipe flour, poolish percentage, total hydration, and fermentation time, then returns the flour, water, and instant yeast needed for the poolish and remaining dough.

How it works

Enter the total flour weight for your recipe in grams.
Set the poolish percentage — the share of total flour that goes into the pre-ferment (typically 20–50%).
Choose your fermentation time: room temperature (12–16 h) or cold retard (18–24 h).
The calculator splits flour into poolish flour and final-dough flour, then computes water and yeast for each stage.
Copy the results or use the printable summary to guide your bake.

Use cases

Baking baguettes with a classic poolish pre-ferment for better crust and flavor.
Scaling poolish quantities when increasing or decreasing a recipe batch.
Switching between room-temperature and cold-retard poolish schedules.
Converting a straight-dough pizza or focaccia recipe to use a poolish.
Calculating yeast reduction needed for an overnight poolish cold fermentation.
Teaching bakery students the baker's math behind pre-ferment calculations.

Frequently Asked Questions

Last updated: 2026-05-29 · Reviewed by Nham Vu