Poolish is a mother dough made from a mixture of flour and water, sometimes in the same proportions, sometimes with more water, to which no salt is added. It can be considered as being a half-way house between natural mother doughs and and those which use a normal amount of yeast, as the proportion of yeast used is quite low.
- Place the ingredients in a bowl or food processor in the order given above and mix until you have a soft, sticky dough.
- Cover with cling film and leave for a minimum of 4 and a maximum of 72 hours at room temperature.
- If you wish to keep it longer, refrigerate.
You may find that you can get away with less yeast.
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