[Ads-l] poolish (1994) also biga
mail.barretts at GMAIL.COM
Sun Jun 9 15:17:31 UTC 2019
On 3 Aug 2011, GC forwarded an announcement (http://listserv.linguistlist.org/pipermail/ads-l/2011-August/111160.html <http://listserv.linguistlist.org/pipermail/ads-l/2011-August/111160.html>) to the ADS list from David Gold, which included the following:
23. The (Solely Southeastern?) Yiddish Cloth Name taniklot and the Rare American English Baking Term poolish 'leaven, starter, starter dough’
Poolish is in Wiktionary (https://en.wiktionary.org/wiki/poolish <https://en.wiktionary.org/wiki/poolish>) but not the OED or Merriam-Webster. Wikipedia (https://en.wikipedia.org/wiki/Pre-ferment <https://en.wikipedia.org/wiki/Pre-ferment>) gives “pouliche” as an alternative and also mentions “biga”.
1. How to Make the Best Ultra-Buttery Croissants
Kat Craddock and Andrew Richdale
Originally in Saveur, 14 Nov 2017
The Tartine team relies on a preliminary fermentation called a _poolish_ that uses packaged yeast; along with quickly developing flavor, the technique makes the dough easier to roll.
Here is a starter I use frequently in my restaurants. My poolish follows the traditional proportions of equal parts water and flour, so its hydration is at 100 percent.
3. Artisan bread baking tips: Poolish & biga
Undated; earliest comment 25 Jan 2011 (https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-1/#comments <https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-1/#comments>)
_Biga_ and _poolish_ are terms for pre-ferments used in Italian and French baking, respectively, for sponges made with domestic baker’s yeast. Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier. Bigas can be held longer at their peak than wetter sponges, while a poolish is one known technique to increase a dough’s extensibility.
4. Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes
The _poolish_ was a turn-of-the-century bread making technique, but of late it has revitalized the artisan bread movement.
5. Paris boulangerie-pâtisserie
1994 (Google-dated; confirmed on Amazon)
This method of bread making—_sur poolish_—involves making a starter with about one-third of the flour and two-thirds of the water from the total ingredients, which ferments from ...
Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products.
A Poolish resembles a sponge for the sponge and dough system.
Formerly of Seattle, WA
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