First batch of poolish


Hey all,

Decided to show you guys my progress. Made a poolish 19 hrs ago. Not sure if it came out right but it seems to look good. What do you guys think??

Going for a 26-30 hr batch fermentation session this time.

I'll update you guys tomorrow evening

Medium 2015 05 29 15.47.50

Gil W.
posted about 2 years ago

Save 0

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.

Thumb raji
Raj Irukulla admin
posted about 2 years ago


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

Gil W.
posted about 2 years ago


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

Thumb t1
Mike K.
posted about 2 years ago


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

Gil W.
posted about 2 years ago


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...

Thumb t1
Mike K.
posted about 2 years ago


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 W.
posted about 2 years ago


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.

Adam Sachs
posted about 2 years ago


Oh ok good idea. Thx. . . . .

(damn 30 character minimum)

Gil W.
posted about 2 years ago


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...

Thumb t1
Mike K.
posted about 2 years ago


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

Medium 2015 05 31 14.49.17

Gil W.
posted about 2 years ago


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

Back to the drawing board :P

Gil W.
posted about 2 years ago


Sign In to reply to this post