Poolish Quantity vs IDY Experiment

[Jersey Pie Boy]

So, some lab work, to nail down a tricky fermentation issue.  We begin with a hard fail


At issue, the quest is for full toasty flavor and light open crumb. Two features I usually have covered, but sometimes am falling short.


I'm using a fairly high hydration final dough and shooting for a poolish followed by 5+,day CF


At issue is that  even working at a very low IDY to work the extended time and at a nominal 32F, I'm still overfermenting before my schedule.


When I use a very short RT period after mix before CF, the dough has failed to develop. I'm at .02 %
 So I tried reducing my poolish percent from.my usual and high 43% to 30%


The dough seemed to still be moving way too fast, and yet by day 5, I totally failed and turned to goo.


85% Red Rose, 15% Trailblazer T85.  70 hydration, 2 oil, 2.7 salt. 2 sugar

So, extreme over fermentation but at reduced poolish, worse ? Or did the reduced poolish not create enough yeast activity to go the distance? I never had this result at my poolish level.


Try more IDY? Back where I started and beyond.


Final dough temp here was 68F. So pretty cool or at least not warm.

[scott r]

Definitely overfermented.   Its not lowering the poolish that caused this, though.

[Jersey Pie Boy]

I wonder if I was sleepwalking while mixing and did.something crazy, because, right , the poolish was less and the fermentation more? Possible that making a change from routine numbers let a gremlin into the kitchen!



Need to repeat this as close as possible and report back.


Edit for earlier post: the dough turned to goo. I, personally, did not 

[foreplease]

Are you using any DMP, Bill? Guessing not since you did not list it.


As I recall, you typically put all of the formula yeast into your poolish. At 30% poolish, your 0.02% for the total dough becomes nearly 0.07 for the poolish flour.Might be something to that…

[Jersey Pie Boy]

l
Thanks for thinking about this Tony....its been a head-scratcher!


Actually 30 has been the reduced poolish amount I'm testing here while ordinarily I've been at 43 percent, well within the maximum recommendation of 50%.


I do use DMP on occasion but not for my long dough..mostly if I'm doing same or next day or two ( and adjust amount accordingly).  But that hasn't been at play here.


A test is well underway, though. I may be onto something.
And if I'm correct, I'm going to look like an idiot.


Of course, that isn't anything new for me.

[foreplease]

l
A test is well underway, though. I may be onto something.
And if I'm correct, I'm going to look like an idiot.


Of course, that isn't anything new for me.

My a$$. I’d like to sell tickets to that. It would be so rare the tickets would go for big bucks. 
I’m looking forward to seeing what you learn, you always figure things out.

[Jersey Pie Boy]

  thanks Tony

[Jersey Pie Boy]

Okay..
Poolish the same , IDY, the same, HR the same. Pizza below from day 7, .02 total IDY.


So what was the issue? Tony, I told you so: I'm an idiot


That 32 F fridge temp? Maybe the air was 32, but the dough containers were 36-38
And while I thought keeping the fridge pretty empty was a h
good idea, I was dead wrong. Also coils needed a good cleaning.


So back in the saddle.