← go back...

Poolish bread recipe calculator

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 Recipe Flour calculator

(edit values by double clicking on them and then press enter or click elsewhere)

Recipe parameters


Desired dough weight:

Desired dough hydration:

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.

Poolish parameters


Poolish percentage:

Hydration percentage:

Yeast percentage:

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).

more info

Parameters for the rest of the dough


Salt percentage:

Yeast percentage:

You can provide an extra kick of yeast in the dough