You are correct in saying the poolish I made was about nine pounds. I used 4.52 lbs. flour, 4.52 lbs. water, and 0.02 lbs. IDY. It took me about 15 minutes to properly get it incorporated, while using the spatula. I first mixed the IDY into the flour, then added the water.
I believe you are correct in saying about the higher ambient temperature at market, combined with the higher water temperature, then the longer mix of the poolish at room temperature, and then also the ďmass effectĒ. I can see when all these factors are in combination how the dough did ferment faster when put into the Hatco Unit. As I saw the other week, even when mixing a smaller batch the temperature of the poolish did go up.
The article you referenced under the Lehmann thread by Didier Rosada is very interesting about dough strength. Since pizza making and baking can have connections, when Didier Rosada was talking about how it almost impossible to judge the strength of the dough by reading a technical book and learning to have bakerís hands, that is what most of us newer people need to learn when making pizza. In his definition of strength he lists three characteristics: extensibility, elasticity, and tenacity. Being extensibility dough that is easy to stretch. Elasticity dough springs back. Tenacity resists stretching, so it is critical for bakers or pizza makers to maintain a good balance between elasticity and extensibility in order to get adequate dough and final product characteristics in baking. This can have a direct impact on the strength of the dough. The type of flour used also has a great effect.
I understand after reading this article about the ďmass effectĒ of larger dough and fermentation being greater on larger dough batches and how poolish preferments can give positive effects in the final dough. It is also interesting about how preferments not only affect flavor, but also give strength to the final dough. When Didier Rosada talks about getting the maximum benefits from preferments in relationship to being properly maintained, which in turn will give a good balance of strength to the final dough this is all something I will have to learn with more experience.
That article has so many good points for pizza makers as well as bread bakers. In conclusion he states that dough strength canít be learned in books and lots of working with dough or under supervision is our best teachers. I can understand this as I am still on the learning curve and need to understand more about pizza dough.
I appreciate you helping with this learning process.
Thank you for pointing me to these links and letting me know more about ďmass effectĒ,
Yes, the two steps in this dough do give a longer fermentation. I really like this formula
Thank you for saying the pizzas look good. I am anxious to try the rocker style and see how it works out. I will let you know how it goes. It would be a great help if this cutter doesnít drag the cheese over the pizza.
Best of luck to you when you have time to try out this formula,