jkuo010,

No need to apologize for your English. I just wanted to be sure that I understood what you were doing so that my response would be more helpful.

I took what you posted and rearranged it as follows:

Total Formula

100%, Flour, 114g

74.56%, Water, 85g (57g + 28g)

0.7895%, ADY, 0.9g (0.3g + 0.6g)

2.63%, Salt, 3g

2.02%, Dark rye flour, 2.3g

0.965%, Sugar, 1.1g

Total weight = 206.3g

Poolish

100%, Flour, 57g

100%, water, 57g

0.526%, ADY, 0.3g

Total poolish weight = 114.3g

Note: Poolish is equal to 100.26% of the Total Formula flour, or 134.5% of the Total Formula water, or 55% of the total dough weight

Final Mix

Remaining Total Formula Flour, 57g

Remaining Total formula Water, 28g

Remaining Total Formula ADY, 0.3g

Salt, 3g

Dark rye flour, 2.3g

Sugar, 1.1g

Poolish, 114.3g

Looking at the above numbers, I agree with John that there is perhaps too much yeast for a prefermented dough that is to last for 72 hours. Also, at 114g, your poolish represents a far above average percent of the Total Formula water. If you read the Rosada articles I referenced, you will see that the recommended range for a classic poolish is 20-80% of the total formula water. You are at 134.5%. Your poolish is also too high relative to the total formula flour (100.26%) and the total dough weight (55%). At the levels you are using, you are likely to experience a lot of acid production that might overly strengthen the gluten matrix of your dough and make it hard to work with. The high hydration you are using, at 74.5%, is also likely to accelerate the prefermentation of the poolish and the production of acids. You might also find that you end up with inadequate crust coloration, although the dark rye flour might masquerade the color deficiency.

The amount of ADY you are using for the poolish is actually a bit on the low side but by using all of the rehydration water for the poolish at 100 degrees F, that has compensated for the smaller amount of ADY. You can calculate the recommended amount of ADY from the Rosada article referenced earlier (you will have to divide the amount of cake yeast, by weight, by 2). In your case, I would also rehydrate the ADY by using only a small amount of the poolish water at 100 degrees F and leave the rest of the poolish water at about 60 degrees F. I would use the same rehydration method for the ADY in the Final Mix.

At this point, you have a couple of options. You can reconfigure your dough formulation so that it conforms to the numbers used for a classic poolish, or you can reduce the amount of ADY as John suggested. However, just reducing the amount of ADY won't cure the otherwise unbalanced nature of your total formulation. if you want to proceed with your current dough formulation for experimental purposes, you can try reducing the amount of ADY to see if you get lucky and achieve satisfactory results. However, if that does not occur, you will perhaps have to go back to your starting dough formulation and modify it to fall more in line with the classic poolish numbers.

Whatever you decide to do, I hope you will come back to the forum and report on your results.

Peter