Author Topic: Poolish hydration at 165%????  (Read 1145 times)

0 Members and 1 Guest are viewing this topic.

Offline LazyFlamingo

  • Registered User
  • Posts: 8
Poolish hydration at 165%????
« on: March 01, 2013, 06:51:15 PM »
Take a look at this youtube video of a lady making her restaurant dough, with a poolish. 

It looks like she makes her poolish with an 8qt. cambro filled with about 6 qts flour, adds the yeast and then takes a second 8 qt cambro filled with about 5 1/4 qts water.  I figure this equates to 3,000 grams flour and 4,950 grams water, which equates to a hydration level of 165%  How can this be!!!???
« Last Edit: March 13, 2013, 04:41:19 PM by Steve »

Online TXCraig1

  • Registered User
  • Posts: 15811
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Poolish hydration at 165%????
« Reply #1 on: March 01, 2013, 07:35:15 PM »
Your estimates seem reasonable, but I don't understand why it's a problem or hard to believe? It will ferment much faster this way which seems to be what she wants.
Pizza is not bread. Craig's Neapolitan Garage