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 a cold retard (8–12 h at 4°C/40°F or overnight), reduce to 0.05–0.1%. This calculator sets a safe default and adjusts based on your chosen fermentation schedule.

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

Name: Poolish Calculator
Availability: InStock
Author: Nham Vu

Enter your total dough 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