Anyone tried a poolish for a deep dish dough?

[pythonic]

I'm looking to enhance the flavor even more.

[FLAVORMAN]

What the heck is Poolish?   would love to get more flavor in my dough for Chicago Deep Dish

[Pete-zza]

FLAVORMAN,

Do a forum search for "Rosada articles" (without the quotes). A general poolish forum search will also turn up a lot of posts.

Peter

[FLAVORMAN]

Did a search as suggested under search and did not get anything other than our comments.....did both poolish and Rosada and Rosada articles

[Pete-zza]

Did a search as suggested under search and did not get anything other than our comments.....did both poolish and Rosada and Rosada articles

Out of curiosity, can you tell me which search box you used and on what forum page? I'm wondering why you didn't get a ton of hits.

As for the Rosada articles, you might look at the links in Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,18224.msg176801/topicseen.html#msg176801.

For future purposes, you might want to read the thread at http://www.pizzamaking.com/forum/index.php/topic,3101.0.html. That should help you with searching the forum. You can also use the Google Custom search feature that can be accessed at the bottom of the forum's main page.

Peter

[OTRChef]

I'm looking to enhance the flavor even more.

I'm using one right now! Only my "poolish" is in the fridge for a 24hr cold fermentation.

[OTRChef]

What the heck is Poolish?   would love to get more flavor in my dough for Chicago Deep Dish

"Poolish" is prefermentation, usually overnight. It is mostly used in describing sourdough starters but can also be applied to pizza dough that is left overnight to ferment.

[Garvey]

Pythonic, what's your current dough protocol?  Same day/fast rise or something else?

[norma427]

I have also used a poolish in pizza dough, but not in a deep dish dough.

Norma

[pythonic]

Pythonic, what's your current dough protocol?  Same day/fast rise or something else?

24 hr cold ferment for a malnatis style dough.  Giordanos style would be a 72hr cold ferment.

Nate

[pythonic]

I have also used a poolish in pizza dough, but not in a deep dish dough.

Norma

Same here.  My favorite NY style pizza formulation uses a 15hr room temp poolish.

Nate

[FLAVORMAN]

Pete-zza..

Thanks for your help..I used the search box at the top of this page. I don't think I spelled wrong but at my age you never know what happened..again thanks

[mugwump]

*Sigh*, In search of a very sour/fermented dough and am unable to hit the spot.  I recently even tried sourdough starter but it's tricky to work with in terms of amounts and times, so that avenue is closed for now.

Anyhow, this poolish seems interesting.  The pre-fermentation must get a better flavor than simply putting the entire dough ball in the fridge for a few days.

After reading all of the poolish theory, how are you pre-fermenting for the deep dish dough?  Is there a certain % of the flour, yeast and water that you let sit before finishing the rest of the ingredients? And for how long does the poolish go for, a few days?

Thanks for the info, always interested in trying to get more flavor out of the DD crust.  Often to me it's quite dull.

Had a malnati's sent to me recently -- very wonderful sour/fermented dough.

[petef]

My experience with a poolish dough was good for a pan type pizza where I spread the dough into the pan and then allow an hour or more for the dough to rise. The dough has a different structure than my non-polish dough where the poolish dough has a much smaller bubble pattern. It's more sponge like than bread like. The final baked crust is light an airy. See pics below.

For lack of better words, I used the term "bubble pattern" above to describe the texture of the baked crust. Anyone know of a better term?

I don't like the texture of a poolish dough for my round pizzas that I stretch or spin and bake immediately.


---pete---

[pythonic]

I'm gonna try doing a poolish in the next few days.  I will put about 33% of the flour and 25% of the yeast in the poolish.

Nate

[mugwump]

Any more details?  33% flour, 25% yeast, some water, and you let it sit out for a while?