Author Topic: High Percentage Poolish?  (Read 148 times)

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Offline Jersey Pie Boy

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High Percentage Poolish?
« on: August 03, 2015, 03:44:31 PM »
For Peter, or Tom or any other poolish experts here...What's the highest percentage of total formula I can use and expect good results? My goal is to try to maximize flavor in the shortest time and I was wondering if perhaps I can go to 50% without an issue? or am I (as I so often do  :o) asking for trouble?  :)


Offline Pete-zza

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Re: High Percentage Poolish?
« Reply #1 on: August 03, 2015, 04:07:45 PM »
Bill,

I usually use Didier Rosada's articles on preferments as a guide on matters like this and, on that basis, the maximum amount of poolish is 80% of the formula water. See, for example, Rosada's article here:

http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm

Whether 80% poolish is likely to get you into trouble is something you may have to tell us. Remember, also, that you have to use the correct amount of yeast for the poolish as discussed in the above article.

There is also a companion Rosada article here:

http://web.archive.org/web/20050829015510/www.cafemeetingplace.com/archives/food4_dec2004.htm

Unfortunately, the Rosada articles, which were retrieved from archives, do not show the photos of the break point. Norma found another version of the article with some photos, at http://www.bakerconnection.com/artisanbaker/article_04.htm, but, as can be seen, the photos do not show much detail.

Peter

Offline Jersey Pie Boy

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Re: High Percentage Poolish?
« Reply #2 on: August 03, 2015, 04:27:29 PM »
Thanks Peter!..I'll check those out a little later.