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


Author Topic: Poolish in dough during winter  (Read 342 times)

0 Members and 1 Guest are viewing this topic.

Offline NinoDel

  • Registered User
  • Posts: 98
  • Location: macomb mi
  • I Love Pizza!
Poolish in dough during winter
« on: January 31, 2023, 09:02:58 PM »
My issue is the final dough won't expand. 
I proof my dough at 39 in our garage fridge.  I normally use .13% of idy in the summer and increase it to .17% in the winter. 
Below are 2 formulas I attempted.  The only variable changing was the amount of idy in the final mix.  The first total yeast amount was .13% and because of the lack of activity, I increased it to .22% for the next attempt.

All flour used was All Trumps
Poolish was made with a water temp of 82 and was ready to use after 12 hours.
227g water
227g flour
.5g idy

Refresh #1.                Refresh #2
2041g flour
1202g water
2.49g idy yeast.          4.5g idy yeast
57g salt
45g oil

Process for both was 25min autolyse, dough taken our of mixer at 79 to 80 degrees bench rested an hour, divided into balls and rested at room temp for 2 hours before going into the fridge.

Refresh #1 - dough barely had any activity after 72 hours.
Refresh #2 - after 72 hours the dough has a little more activity but still not expanding in container.


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


 

wordpress