A D V E R T I S E M E N T

### Author Topic: Modifying a Poolish recipe for specific flour amounts  (Read 396 times)

0 Members and 1 Guest are viewing this topic.

#### jspiegz

• Registered User
• Posts: 11
• I Love Pizza!
##### Modifying a Poolish recipe for specific flour amounts
« on: June 15, 2022, 12:31:40 PM »
Hi all,
I bought a bag of a new brand of Pizza flour (La Milanaise: https://lamilanaise.com/en/product/organic-tipo-00-pizza-flour/)
And want to try it out by making Poolish, following Vito's recipe:

Poolish recipe: (1 hr rt, 20-24h fridge)
300g flour
300ml water
3 (or 5) g IDY
3 (or 5) g honey.

Next day, combine with:

WATER 700ml.
FLOUR 1250GR.
SALT 40GR.
this gives about 10-11 dough balls @ 250g.

I want to scale this down to use 1 kg of flour total (1 whole bag).
If we keep the poolish recipe the same (300g etc), how do I calculate the rest? Is it simply finding the water % of the normal recipe, adding 700g of flour next day and finding the amount of water?
I know that %poolish for flour is a factor, so I wanted to ask you guys what you think...
Thanks

#### parallei

• Posts: 3160
• Location: Denver, CO
##### Re: Modifying a Poolish recipe for specific flour amounts
« Reply #1 on: June 15, 2022, 08:24:55 PM »

Poolish recipe: (1 hr rt, 20-24h fridge)
300g flour
300ml water
3 (or 5) g IDY
3 (or 5) g honey.

Next day, combine with:

WATER 700ml.
FLOUR 1250GR.
SALT 40GR.
this gives about 10-11 dough balls @ 250g.

I want to scale this down to use 1 kg of flour total (1 whole bag).
If we keep the poolish recipe the same (300g etc), how do I calculate the rest? Is it simply finding the water % of the normal recipe, adding 700g of flour next day and finding the amount of water?
I know that %poolish for flour is a factor, so I wanted to ask you guys what you think...
Thanks

Based on the original formula, here is what I came up with:

Preferment
Item       Weight, g
Flour          193.5
Water       193.5
IDY           3.2
Honey       3.2

Flour           806.5
Water   451.7
Salt           25.8

Total Dough
Item       Weight       Bakers' %
Flour       1000.0       100.00
Water    645.2       64.52
IDY        3.2       0.32
Honey     3.2       0.32
Salt        25.8        2.58

Excuse the column alignment!
« Last Edit: June 15, 2022, 08:27:52 PM by parallei »

#### parallei

• Posts: 3160
• Location: Denver, CO
##### Re: Modifying a Poolish recipe for specific flour amounts
« Reply #2 on: July 03, 2022, 06:49:15 PM »
Hey  jspiegz,

I spent some time doing the math to answer the the question you asked. Did it work out O.K.?

#### wotavidone

• Supporting Member
• Posts: 1947
• Location: South Australia
• A pizza is not a pie
##### Re: Modifying a Poolish recipe for specific flour amounts
« Reply #3 on: July 04, 2022, 12:26:19 PM »
I wrote a little (very little) calculator for excel. How do I share it?
I used Google Sheets to do it but sharing the link is, so they say, quite a security risk.
« Last Edit: July 04, 2022, 12:54:43 PM by wotavidone »
Mick

A D V E R T I S E M E N T

wordpress