First batch of poolish

Gil, loooks pretty good to me. you'll see more bubbles form. A side shot would be useful too, so we can see it rise.

That shot was just before I incorporated it with the dough for the pizza (18 hrs at room temperature)

I'm curious to know how much yeast you used in the poolish?

. 12 as per the book. I have a small scale that measures to 0.001 or something like that

Gil,

The reason I asked was TG recommends an 18 hr poolish if I'm not mistaken ( don't have the it in front of me). If you go double time on the poolish, the yeast might run out of food and the poolish may collapse.

I'd add a tad more flour and water to it ( subtracted from the total) and then go full bore on the 36 hrs. Just a thought, though...

What I did was 18 hrs at room temperature. Your saying go 36 but add more water and flour but subtract it from the dough total?

Next batch I might do that if I am able to. Just need to get more flour. A bag lasts me two batches

Gil,
I think Mike might be talking about extending the time for the poolish fermentation, and you might be talking about the fermentation time for the dough. If that's right, no need to adjust. One thing you could try, just to get a feel for how your poolish ferments, is make a small batch--like 150 grams--in a cylindrical glass, and just check in on what it looks and smells like every couple if hours. You'll see how it rises, how the size of the bubbles increases, how the fragrance changes, and then, as Mike said, how it collapses. How long that process takes depends on your flour and the various temperatures and humidities, but it will give you a better sense of the life cycle of your poolish and roughly how you want to adjust.

Oh ok good idea. Thx. . . . .

(damn 30 character minimum)

Adam & Gil,

I think I misread the OP. I thought Gil was talking about extending the fermentation of the poolish but I saw he's talking about the batch as a whole.

If that's the case then Adam's right. No need to adjust. My bad, sorry...

This is after a 44 hr batch fermentation. we'll see how it turns out

So I am abandoning bbq calzone. The dough was great, the radiant heat is the problem.

Back to the drawing board :P