This is an ingredient calculator for breads with poolish preferment. All quantities are expressed in grams. All yeast quantities are assumed to be of dry yeast, unless noted otherwise. If you're using fresh yeast, you'll have to multiply it by 3.
Parameters
Overall
Poolish
Rest of dough
Recipe
Total flour:
0 g
Total water:
0 g
Poolish flour:
0 g
Poolish water:
0 g
Poolish yeast:
0 g
Rest of flour:
0 g
Rest of water:
0 g
Rest of yeast:
0 g
Salt:
0 g
Formulae
total flour = desired dough / (1 + hydration percentage)
total water = desired dough - total flour
poolish flour = total flour * poolish percentage
poolish water = poolish flour * poolish hydration percentage