Author Topic: Poolish hydration at 165%????  (Read 957 times)

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Offline LazyFlamingo

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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 »


Offline TXCraig1

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  • Location: Houston, TX
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.


 

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