poolish percentage


This may seem like a silly question, but is there any typical or usual percentage of poolish used in a dough recipe??

I've tried using a poolish in the past but never seemed to get any better results than when I don't use a poolish. So, I'm wondering if perhaps I'm not using enough.

Tory Glenn
posted about 3 years ago

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Hi Tory and Craig, 20-30% of total dough weight is a pretty typical amount. I've gone with 20% and always noticed a huge difference, both in terms of flavor and the way the dough performs.

I let my poolish sit for 8 hours on a countertop (70F) then incorporate it into my final dough which does a 2-3 day rise in the refrigerator.

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Raj Irukulla admin
posted about 3 years ago


Hi Craig,

I typically use a 3 to 1 conversion for fresh vs. dry yeast. That is for 1 gram of dry yeast, I'd use 3 grams of fresh in its place.

As for the amount of poolish, I typically base it off the final dough weight. So if the recipe I'm using yields 1,000 grams of dough, then I work backwards to get 200 grams of poolish.

Raj

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Raj Irukulla admin
posted about 3 years ago


I don't have enough information to answer that. Can you tell me the amount of water you're using? Once we have that, I can help you back into the number.

Also, 5kg is a lot of dough. Have you made a batch this large before? If you're experimenting, it might be easier to start with a smaller batch and then scale up once you're happy with the results.

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Raj Irukulla admin
posted about 3 years ago


We should start with numbers for your final dough, and then back into the poolish numbers. If you're using 5,000 grams of flour, we need to know how much water to use. That gives us a final weight, from there, we can calculate the proper amount of poolish.

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Raj Irukulla admin
posted about 3 years ago


Hi Craig,

Sorry for the delay here! I had to step out for a while. If you're using 1,000 grams of water and 1,000 grams of flour I'd recommend about 2.5 teaspoons of dry yeast or 7.5 teaspoons of fresh yeast.

Raj

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Raj Irukulla admin
posted about 3 years ago


ha ha no prob, sorry to sound like a pain but whats that as a % & grams so i can do other size batches thanks for your help raj!!!!

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Craig Shelmerdine
posted about 3 years ago


Hi Craig, you can calculate the percentage by weighing 7.5 teaspoons of fresh yeast, dividing by 5,000, and multiplying by 100:

yeast weight / 5,000 * 100 = % fresh yeast

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Raj Irukulla admin
posted about 3 years ago


I'd be glad to do the calculation but I don't have any fresh yeast.

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Raj Irukulla admin
posted about 3 years ago


i put 15 grams of fresh yeast in the poolish cheers for the help tho lads, ill let you know the results.

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Craig Shelmerdine
posted about 3 years ago


Good luck Craig! Please let us know how it works.

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Raj Irukulla admin
posted about 3 years ago


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