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.
(edit values by double clicking on them and then press enter or click elsewhere)
Pro-tip: Use a high hydration setting (~80%) for whole-grain breads. The dough will be harder to handle but you'll get the best results.
A poolish is a wet (between 100% and 125% of hydration) preferment prepared at room temperature. You can adjust the starter yeast amount depending on the time you want (or have).
Use this table to decide the percentage of yeast to choose depending on the fermentation time you want:
|Fermentation time||(fresh) yeast %|
You can provide an extra kick of yeast in the dough
(the values shown here are computed from the parameters of the tab "Parameters")
Maybe you're planning on mixing different flour types. Use this calculator to know how much of each type you need to mix.
|Flour type 1||
|Flour type 2||
|Flour type 3||
|Flour type 4||