In this article, we are going to discuss What is the difference between poolish and levain
Both the Poolish and the Levain are made with pre-fermented flour and water containing fermentative microbes that leaven bread by releasing carbon dioxide gasses into the dough as a result of simple sugars in the flour being consumed.
The Poolish and Levain is a pre-ferment in which a small portion of the final dough formula is isolated and fermented for 8-12 hours until completely ripened. To kick-start the bulk fermentation process, the ripened pre-fermented flour is combined with the remaining flour in the final dough recipe.
Since a portion of the flour is required to ferment before being mixed, sourness and a more complex flavor profile are imparted to the baked bread.
Acidity does not have enough time to mature in a straight-dough method, where all of the flour in the final dough enters bulk fermentation at the same time, and the resulting bread lacks the same complex flavor and aroma as one made with a pre-ferment.
What do a Poolish and a Levain have in common?
1.The Levain is a sourdough starter, while the Poolish is a yeasted pre-ferment.
Poolish refers to a yeasted pre-ferment, while Levain refers to a sourdough starter. The composition of fermentative microbes in the culture distinguishes a Poolish from a Levain.
The Poolish is leavened with industrial yeast, while the levain is not. The leavening ability of the levain is dependent on wild yeast and acid-producing bacteria.
The heavy commercial yeast strain outcompetes other fermentative microbes for nutrients and dominates the Poolish culture once it has matured. The ripe Levain contains a healthy population of wild yeast and acid-producing bacteria that can leaven bread and add organic acids to the dough.
2.The Poolish is acidic to a lesser extent than the Levain.
Due to the dominance of the commercial yeast strain in the Poolish community, only a small population of acid-producing bacteria exists in the Poolish and, as a result, in the final dough. Poolish bread is less acidic than Levain bread.
The acid-forming bacteria in the levain ferments the dough by eating simple sugar and producing carbon dioxide and organic acids, giving the bread a distinct sourness and flavor profile.
The levain’s acidity tightens the gluten matrix and strengthens the dough, allowing weaker doughs to better maintain their shape; this is particularly beneficial for very wet doughs and doughs made with a high proportion of whole-grain flour, which tends to extreme the gluten matrix.
3.The Poolish reliably leavens bread than the Levain.
In general, the commercial yeast strain in the Poolish culture is highly active and reliable in its leavening abilities; it is the beginner-friendly alternative since a Poolish culture has less things that can go wrong.
The Levain culture can be fickle at times, with active days and inactive days. Since the leavening capacity of the Levain culture differs from day to day, the time required for proper fermentation varies as well. To avoid over-proofing or under-proofing the dough, the baker must have the ability to tell when the fermentation process is complete.
4.A Poolish has 100% hydration, while a Levain has 60%-100% hydration.
The Poolish is a culture that is 100 percent hydrated because it is made up of equal parts flour and water. The Levain, on the other hand, has hydration levels ranging from 60% to 100%; the rigid levain (60-80% hydration) is called the stiff levain, while the liquid levain (80%-100%) is called the liquid levain.
The baker can achieve various types of sourness in the bake by monitoring the Levain’s hydration levels.
A dry and stiff levain favors the production of acetic acid, which gives the bread a sour bite (similar to vinegar), whereas a wet and loose levain favors the production of lactic acid, which gives the bread a smooth sourness (akin to yogurt).
5.The Poolish culture has a limited lifespan, while the Levain culture lasts forever.
When the baker wants to bake bread, the Poolish culture is just prepared. The Levain, on the other hand, is a living culture that allows the baker to constantly feed and discard flour and water.
The Levain is built up to the required weight by several feedings on the days that the baker wants to bake, and a small portion of the ripen culture is set aside to be preserved for future use.
Since the Levain necessitates regular maintenance, it is the route that necessitates the most effort, which may be a disadvantage for anyone with a rather busy schedule.
Is a Poolish or a Levain better for baking?
When compared to a Levain culture, the Poolish culture provides a more consistent leavening skill, making it ideal for the beginner baker just getting started with bread baking. However, you won’t get the same depth of flavor and aroma from a Poolish culture as you would from a levain culture; the acidity of the levain culture imparts a lot of complex flavor to the bread.
Submitting the Poolish dough to a cold overnight retardation for up to 24 hours, where the dough is final proofed in the refrigerator, is one way we can help the Poolish bread achieve acidity and flavor. The poolish bread profits from the levain culture because of the cold temperature of the refrigerator, which encourages the creation of acids in the dough.
Baking bread with a Poolish takes less time than baking bread with a levain since the levain must be fed and discarded regularly, while the Poolish does not.