Flour increase in poolish

[pythonic]

The reason you are seeing more rise and larger bubbles is due to the lower hydration. The poolish is able to expand more due to the less liquid environment. You will need to time the readiness by when the poolish domes and starts to recede, not by amount of time elapsed.

John

John,  

Maybe I wasn't clear but I kept my total hydration the same.  I just added less flour to the finished poolish.   My dough is easily 24hrs ahead of where it normally is though (flavor isn't quite similar to a 48hr dough but it is ahead of the norm).

Nate

[TXCraig1]

I misinterpreted your original question as well.

My guess is that by increasing the flour (yeast food and room to grow) in the poolish you ended up introducing significantly more yeast into your final dough thus speeding things up. 

Did you also increase the water as well or just have a stiffer poolish? If you also added more water to the poolish, then I'm very confident my explanation is correct.

[pythonic]

Stiffer poolish as I kept the water the same.

[dellavecchia]

Stiffer poolish as I kept the water the same.

I am very confused. If the water stayed the same, and you changed the flour amount, the hydration changed. That is why the poolish is stiffer. But your comment a few posts up says you added "less flour". Thoroughly confused.

John

[TXCraig1]

He added less flour to the final dough so the final formula flour stayed the same. I had to read it twice too.

I'm sticking with my guess.

[pythonic]

Only the amount of flour added to the poolish changed.  The overall total flour used and hydration  was the same when the doughballs were made.

[dellavecchia]

Got it. I am not really seeing why it would double the fermentation rate if everything else stayed the same. Craig may have given the answer though.

John

[dellavecchia]

How do you mix your poolish, just until incorporated or with a mixer?

John

[pythonic]

I just mix in a bowl with a butter knife then let sit for 15 hours.