Reading a Poolish, Coming Right Up · Crust & Crumb Academy

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Reading a Poolish, Coming Right Up

Right after that runaway poolish, I caught my breath, scraped the counter, and pulled the camera back out.

Made a short video walking through how to actually read a poolish when it’s ready. The bubbles, the dome, the dip in the middle, the smell, the texture. All the cues your dough is giving you that most new bakers miss.

There’s a fun moment in there too. I show what happens when you put a dry finger in versus a wet hand. One sticks like glue, the other comes out clean. Wet hands, every time. That’s the move that saves your sanity when you’re working with sticky dough.

Posting it here in a few minutes. Watch for it.

Henry ⭐🔥

6:28

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