Author Topic: NY Style?  (Read 11871 times)

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Offline norma427

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Re: NY Style?
« Reply #140 on: September 08, 2012, 05:59:47 PM »
I only ferment for 24hrs right now and it's fabulous.  I reduced the yeast by 1/4 to get that 24hr peak time.  Poolish is 12-15hrs.  See below for my formulation.

Yields three 14 inch pies.

Poolish
383.04g - water
203.87g - flour
1/4tsp - IDY

Final Dough
414g - flour
1/2 tsp IDY
12.35g - Salt
12.35g - olive oil
12.35g - honey


Nate

Nate,

Thanks you for posting what you do to have your poolish ready in 12-15 hrs., and also for the rest of your formulation.  :)


Norma
Always working and looking for new information!


 

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