Author Topic: same methods....different hydration!!!  (Read 15282 times)

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Offline pythonic

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Re: same methods....different hydration!!!
« Reply #80 on: September 13, 2013, 07:43:38 PM »
Ahhh this thread is back on the front page again.  John's poolish experiment is a must, give it a try.  One of the best tasting doughs I have ever made.
If you can dodge a wrench you can dodge a ball.


Offline fazzari

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Re: same methods....different hydration!!!
« Reply #81 on: September 13, 2013, 10:46:57 PM »
I like that dough too!!!  But, try this method for mixing it...I think you'll find it much easier to handle!!

http://www.pizzamaking.com/forum/index.php/topic,27485.0.html

John

Offline pizza is love

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Re: same methods....different hydration!!!
« Reply #82 on: February 16, 2014, 08:11:05 PM »
Sorry I know this is a old thread but Is there a final dough formulation?  I've read the thread twice and am a little confused. I forget what reply but it said 50% poolish, so is that all the water & yeast and half the flour? I may need a little hand holding on this one ;D

Offline pythonic

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Re: same methods....different hydration!!!
« Reply #83 on: February 16, 2014, 08:17:05 PM »
Sorry I know this is a old thread but Is there a final dough formulation?  I've read the thread twice and am a little confused. I forget what reply but it said 50% poolish, so is that all the water & yeast and half the flour? I may need a little hand holding on this one ;D

1st page at the top.
If you can dodge a wrench you can dodge a ball.

Offline pizza is love

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Re: same methods....different hydration!!!
« Reply #84 on: February 16, 2014, 08:35:05 PM »
It says nothing about the 16hr poolish though

Offline dwighttsharpe

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Re: same methods....different hydration!!!
« Reply #85 on: February 17, 2014, 01:51:44 AM »
It says nothing about the 16hr poolish though

pil, poolish is technically equal weights of water and flour. Typically also, 1/3(33%) of the flour in a recipe is used for the poolish. He pretty much details the poolish version in post# 12(last paragraph):

http://www.pizzamaking.com/forum/index.php?topic=15563.msg154203#msg154203

Hope that helps until Fazzari gets back.
Dwight

Offline pythonic

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Re: same methods....different hydration!!!
« Reply #86 on: February 17, 2014, 02:29:11 PM »
It says nothing about the 16hr poolish though

Reply#12 on 1st page.  Follow poolish measurements correctly.  The equal parts ratio doesn't apply to this thread.

Nate
If you can dodge a wrench you can dodge a ball.