Poolish

[Victorag999]

Hi forum,

Lately I have been using a 30% RT poolish to make my pizza dough at .375% ADY yeast. I have been reading through the posts and its commonly suggested that one of the main advantages of a poolish is to achieve a the flavor profile of a 48 hr CF dough in 24 hr CF or less. My question is as follows:

1. The Dough Doctor has suggested to use .375% IDY for a 48 hr CF dough. Although if I achieve a better tasting dough with a 30% 12 hr RT poolish wouldn't that mean that the dough is not going to be properly fermented if .375% IDY is meant to be a 48 hr rise or am I not understanding something correctly with the poolish method and its attributes it brings to the table?

Thank you

[TaZ10101]

Rate of fermentation will be dependant on the room temperature, in a cold fermented dough the temperature is controlled so a fixed or roughly fixed amount of yeast can be assumed.
I think generally it’s considered better not to exceed 20% for the poolish.