Poolish/Preferment Calculator. Enter your dough weight, hydration percentage, preferment type, and preferment percentage to calculate the exact flour and water amounts for your poolish, biga, or sourdough starter. You get a full ingredient breakdown for both the preferment and the final dough, so you can plan your bread-making schedule with precision. Also try the calculate Water Tank Size Total Tank Volume.
Results
Preferment Flour
--
Preferment Water
--
Preferment Yeast
--
Final Dough Flour
--
Final Dough Water
--
Final Dough Salt
--
Final Dough Yeast
--
Total Dough Weight
--
Dough Composition Breakdown
Results Table
Ever wondered why your pizza, bread, or artisan dough falls short of bakery quality, no matter how closely you follow the recipe? The poolish/preferment calculator gives you the precision to balance hydration, yeast, and fermentation timing—fine-tuning every stage for your best results: a complex, aromatic crust and a beautifully open, airy crumb. Whether you're striving for those leopard spots on a Neapolitan pizza or a moist, stretchable loaf, this tool delivers exact ingredient amounts and helps you plan your schedule with confidence. No more guesswork or flat breads—the insight from your numbers can make the difference between just baking and professional results in every batch.
How the Poolish Calculator Elevates Dough with Preferment
Preferment Explanation: What is a Poolish?
Poolish is an equal-parts flour and water pre-ferment (always 100% hydration), typically prepared with a tiny amount of yeast (0.1-0.3% of the poolish flour weight) and left to ferment at room temperature for 16-20 hours. This mixture develops a bubbly surface and a slight dip in the center when ripe, signaling an ideal blend of yeast activity and gluten network maturity.
Biga: Stiffer pre-ferment at 50-60% hydration. Creates a stronger, chewier crumb and more pronounced acidity.
Sponge: Similar to poolish but often with added sweetener, popular for some bagels & pretzels and enriched loaves.
Pate fermentee: A chunk of old dough, sometimes referred to as "old dough," offers even more flavor complexity—to convert a recipe to pate fermentee, simply replace up to 20% of your flour with mature, fully fermented dough from a previous batch.
Poolish vs. Biga: Which Preferment to Use?
Impact of Preferments: Texture, Flavor, and Consistency
Improved extensibility—form easy, stretchable dough balls crucial for Neapolitan-style pizza and artisan bread.
Enzyme activity generates sweet flavors, organic acids, and a light, slightly alcoholic aroma.
Enriched caramelization—expect deeper crust color and those classic leopard spots through enhanced browning of sugars.
Superior crumb structure—any leavened dough can be made with a preferment, unlocking a more open, airy crumb in baguettes and pizza crust alike.
Longer shelf life of dough—the acidity from fermentation slows staling.
Breads with preferment win side-by-side batch tests for aroma, flavor, and texture over straight dough—every single time.
How to Use the Poolish/Preferment Calculator: Step-by-Step Guide
Baker’s Percentages for Hydration and Ingredient Ratios
Baker’s math uses flour as a baseline (always 100%). All other ingredient amounts are calculated as a percent of total flour weight. This method keeps precision even when scaling formulas—plus, it’s the core logic behind the poolish/preferment calculator.Example: Calculate 65% Hydration for Any Recipe
Identify flour and water: 500g flour, water to be determined, target hydration 65%.
Result: 325g water for 500g flour is 65% hydration—just enter these numbers into your poolish/preferment calculator.
Hydration Ranges for Different Dough Types
Neapolitan-style pizza: 58–65%
Ciabatta: 70–80% final hydration (high due to desired open crumb)
Focaccia: 70–85%
Standard sandwich bread: 60–67%
Bagels & pretzels: 55–62%
Some artisan bread: prefer higher hydration for improved extensibility and extensibility.
How Much Poolish for the Best Results
Guideline: Use 20-40% of your total flour weight as poolish, with the most common ratio being 30%.
Example for a 1000g flour batch: 300g flour + 300g water + 0.3g yeast in poolish; remaining flour, water, salt, and yeast in final dough.
Under 20%: too subtle. Over 50%: dough becomes too acidic and loses strength.
The tool auto-calculates both-stage amounts so you can always achieve the best results: for pizza, artisan bread:, or bread with poolish.
Pro Tip: Never Forget to Adjust the Final Dough's Water
Forgetting to adjust the final dough's water leads to sticky or over-dry mass. The poolish/preferment calculator handles these baker's percentages automatically—but if you mix by hand, always subtract water already in your poolish from your main mass’s total hydration.
Adjusting Yeast, Sugar, Salt, and More
Yeast: 0.1–0.3% of poolish flour weight (example: 0.3g yeast for 300g flour in poolish); more for short (<12h) ferments, less for long ferments or colder rooms.
For final mix, add 0.15–0.3% more yeast based on the remaining flour, especially if cold fermentation is planned.
Salt: Add all salt when combining the poolish and final components—typically 2–2.5% based on total flour.
Sugar in bread dough: Useful in enriched or sweet doughs; adjust if making brioche, New York style pizza, etc.
Fat: Add separate from water for best gluten network development (e.g., after autolyse).
Free Poolish Calculator: The Ultimate Recipe Tool for Precision and Consistency
Calculator Instructions
Enter total flour weight: The calculator splits your flour and water using your chosen poolish ratio (most common is 30%).
Select the type of preferment: Poolish, biga, or sponge (the poolish/preferment calculator supports both for side-by-side batch tests—essential for precision and flavor comparison!).
Input desired batch size and dough balls: For instance, 4x250g balls for pizza, or set exact bread loaf sizes.
Tweak yeast amount and fermentation plan: Adjust for room ferment, cold-ferment 24-48 hours, or same-day cooking.
✓ Finished calculating? Get a full breakdown of ingredient weights, hydrogenation levels, and a precise timeline from mix to bake.
Basic Poolish Recipe Example for 4 Pizzas
Worked Example: Classic Neapolitan Pizza Dough with Poolish
Decide batch size: 4 pizzas, 250g each (total dough 1000g).
Set poolish ratio: Use 20-40% of your total flour weight as poolish, with the most common ratio being 30%. That means 300g flour + 300g water in the poolish.
Poolish: Mix 300g tipo 00 or bread flour, 300g water, 0.3g yeast (0.1%). Let ferment 16-20h at room temperature.
After the poolish is bubbly and forms a slight dip in the center, combine with remaining 700g flour, 400g water, 25g salt, 1g yeast.
Follow your workflow: Mix, autolyse for 10 min, knead in a stand mixer or by hand, bulk ferment 2h, divide into balls, cold-ferment 24-48 hours, bring to room temperature, stretch and cook at high heat.
Baker’s Tools for Accuracy and Ease
Digital scale: For weighing flour, yeast, water, and salt with precision (avoid measurement errors).
Stand mixer: Essential for thicker masses (like biga) and large batches.
Dough scraper: Keeps sticky 100% hydration poolish under control.
Instant-read thermometer: For tracking dough temperature and achieving consistent fermentation times.
Food-safe containers with volume markers: For monitoring poolish rise, bubbly surface, and readiness.
Baking stone or steel: Delivers that perfect crust in home ovens.
➡ View my recommended bread equipment: Get inspired by the bread baking implements professionals trust to achieve authentic bakery results!
Poolish Calculator for Bread Recipes: Step-by-Step Guides and Troubleshooting
Troubleshooting: Avoiding Common Poolish Mistakes
Too much yeast. Poolish rises then collapses overnight. Use 0.1–0.3% yeast of poolish flour weight.
Poolish not active enough when mixed in. If it’s flat, cold, or not bubbly, check for insufficient yeast, low temp, or short fermentation.
Forgetting to adjust the final dough's water. Subtract pre-ferment hydration before mixing the main mass.
Using the poolish at the wrong time. Poolish should show a bubbly surface with a slight dip in the center—use during the 2-4 hour "window" after it peaks.
Flat poolish, lack of foam, or an overly alcoholic smell all signal improper fermentation.
When To Use Your Poolish in the Dough
Wait until slight dip in the center appears—this signals maximizing both yeast and enzyme activity.
If the poolish is peaked and starting to collapse, use immediately to retain gas and structure.
Never mix in a flat or over-collapsed poolish—revise your fermentation plan next time.
Cold Fermentation for Great Bread
Worked Example: Adjusting a Sandwich Bread Recipe to Include 30% Poolish
How to Convert Any Sandwich Bread for Poolish (30% Ratio)
Start with your standard sandwich instructions: 1000g flour, 630g water (63% hydration), 20g salt, 3g yeast.
Calculate poolish: 30% of total flour → 300g flour + 300g water + 0.3g yeast for poolish. Rest in covered bowl for 16–20h at cool room temperature (16-20h room ferment).
Main mix: Add remaining 700g flour, 330g water, 19.7g salt, 2.7g yeast. Mix together for final mix, knead, bulk ferment, and cook.
Adjust yeast for both stages: Add less yeast if using cold ferment, more for quick room fermentation.
Pizza Dough Calculator FAQ: Your Top Poolish & Preferment Questions
Quick Answers to Popular Poolish Queries
What is a poolish pre-ferment and how does it differ from sourdough starter?
A poolish is a wet, yeast-leavened pre-ferment comprised of equal weights flour and water plus a tiny bit of yeast. A sourdough starter leverages wild yeast and lactic acid bacteria for fermentation, developing sharper flavor and natural leavening.
Why use a poolish or preferment in pizza or bread?
Poolish enhances flavor complexity, improves open crumb, and boosts extensibility—making it ideal for Neapolitan pizza, baguettes, and artisan loaves.
How much poolish should you use for optimal results?
Use 20-40% of your total flour weight as poolish, with the most common ratio being 30%. Adjust based on preferred flavor depth and rise schedule.
Should you adjust yeast and salt between stages?
Yes—calculate yeast for both stages (poolish and main dough) carefully. Always add all salt with the final dough mix, not in the poolish.
Can the poolish calculator be used for bread, pizza, or other styles?
Absolutely. The free poolish/preferment calculator and this service support artisan bread, ciabatta, bagels, pretzels, focaccia, and both Neapolitan or Roman-style pizza. Scale your mixture for any ball weight, batch size, or hydration preference.
What are classic signs that poolish is ready to be used?
Look for a bubbly surface, slightly foamy aroma, and a slight dip in the center—plus a gentle, alcoholic smell indicating complete fermentation, but not collapse.
Can any bread recipe use poolish or other pre-ferments?
Yes, convert any bread dough or pizza formula using this tool—any leavened mixture can be made with a preferment. Just split the flour and water between pre-ferment and final dough as calculated.
Can you make poolish without a stand mixer?
Definitely. Poolish is loose and mixes easily by hand—perfect for beginners or anyone with limited kitchen equipment.
Is poolish suitable for long, cold fermentation schedules?
Yes. Both room ferment and cold fermentation planning are supported. Simply adjust yeast for both stages as shown in the calculator timelines.
Does the calculator work with biga, sponge, or pate fermentee?
Support both! With a single click, swap the pre-ferment options to compare poolish, biga, or sponge calculations. See ingredient splits for support biga or converting a recipe to be made with a sponge.
The poolish/preferment calculator is your ally for converting formulas, refining structures, and supporting both beginners and professionals in bakeries and pizzeria settings. For every pizza, bread recipe, or artisan bake that needs better flavor, structure, or a longer fermentation time, this precise, professional-grade tool takes the guesswork out. Explore bagels & pretzels, Roman-style pizza, standard sandwich loaf, and breads with preferment—all with the confidence that only true baker’s math provides. Get the perfect cornicione and total time planning, whether using type 00 flour or exploring other pre-ferment options. Ready to bake?
What is a poolish and how does it differ from a biga?
A poolish is a wet preferment made with equal parts flour and water (100% hydration), giving it a loose, batter-like consistency. A biga is a stiff preferment with much lower hydration (typically 50–65%), resulting in a drier, crumbly texture. Poolish tends to produce a more open crumb and mild tang, while biga creates a denser, more complex nutty flavor. See also our Pool Salt Calculator.
What does preferment percentage mean?
Preferment percentage refers to how much of the total flour is used in the preferment stage. For example, a 30% preferment percentage means 30% of your total flour is pre-fermented before being mixed into the final dough. Higher percentages increase flavor complexity but can affect dough handling.
What hydration should I use for Neapolitan pizza dough?
Classic Neapolitan pizza dough typically uses 60–65% hydration. Starting at 65% is a common recommendation for home bakers as it balances workability with the characteristic soft, extensible texture. Higher hydration doughs (70%+) are more open-crumbed but require more skill to handle.
How long should I ferment my poolish?
A poolish is typically fermented at room temperature for 8–16 hours, or in the refrigerator for up to 48 hours. The poolish is ready when it has doubled in volume and shows a domed, slightly deflating top with visible bubbles. Longer, colder fermentation develops more nuanced flavors. You might also find our calculate Total Tank Volume, Filled Volume & Empty Volume — Tank Volume useful.
Why use a preferment instead of a straight dough?
Preferments develop significantly more flavor through extended fermentation, producing organic acids and aromatic compounds that a straight dough cannot achieve in a short time. They also improve dough extensibility, crust blistering, and shelf life. For Neapolitan pizza and artisan breads, preferments are considered essential for professional-quality results.
How much yeast should I use in a poolish?
The amount of yeast depends heavily on fermentation time and temperature. For a 24-hour room-temperature poolish, 0.1–0.2% instant yeast (of total flour) is typical. For a 48-hour cold ferment, as little as 0.05% may be used. Less yeast means slower, more flavorful fermentation, so adjust based on your schedule and ambient temperature.
Can I use sourdough starter as a preferment?
Yes — sourdough starter is essentially a naturally leavened preferment at 100% hydration. It works similarly to poolish in this calculator but uses wild yeast and lactobacillus bacteria instead of commercial yeast. Sourdough preferments produce more pronounced acidity and a distinctive tang, and fermentation times will vary based on your starter's activity level.
What is baker's percentage and why does it matter?
Baker's percentage expresses every ingredient as a proportion of the total flour weight, which is always 100%. This makes it easy to scale recipes up or down and to compare formulas regardless of batch size. For example, 65% hydration always means 650g of water per 1000g of flour, no matter how large your batch is.