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


Author Topic: Time for slice of pie....Humble [email protected]  (Read 206 times)

0 Members and 1 Guest are viewing this topic.

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6025
  • Location: Portland, Oregon
Time for slice of pie....Humble [email protected]
« on: August 21, 2021, 07:33:36 PM »
So I thought I had the poolish process down pretty well, for quite a while. But this throws me..hope someone can explain.


My poolish is usually .02% of total formula flour. Not always but most often I add no.more yeast
.mix and bulk for 4-6 hours RT...ball and CF 4-7 days, add more RT if needed.
So using new flour Red Rose Artisan. Poolish is not nearly as expanded as other flours. Collapses fast,  not very fragrant. Same bulk and ball procedure has left dough DOA..dying during cf
 Clearly idy isn't getting job done.


Have others encountered this? I'm sure the flour is the the reason..but why and what to do?


Thanks!






.






Offline HansB

  • Lifetime Member
  • *
  • Posts: 6295
  • Location: Detroit, MI
    • 500px
Re: Time for slice of pie....Humble [email protected]
« Reply #1 on: August 21, 2021, 09:21:11 PM »
"My poolish is usually .02% of total formula flour."

This can't be correct...

Poolish is dead simple Bill. Take about 25% of your flour and an equal amount of water, put a pinch of IDY, use it in 12 hours.
Instagram @hans_michigan

Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6025
  • Location: Portland, Oregon
Re: Time for slice of pie....Humble [email protected]
« Reply #2 on: August 21, 2021, 09:50:44 PM »
Should have read, the IDY in poolish is .02% of total formula flour


Also by Rosado and others,  it's usable up to 3 days after fully fermenting. I have regularly done 2 days..very simple. Until now :-\
« Last Edit: August 21, 2021, 09:53:13 PM by Jersey Pie Boy »

Offline HansB

  • Lifetime Member
  • *
  • Posts: 6295
  • Location: Detroit, MI
    • 500px
Re: Time for slice of pie....Humble [email protected]
« Reply #3 on: August 22, 2021, 08:35:08 AM »
I don't understand your first post. What's your poolish and dough process?
Instagram @hans_michigan

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 28116
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: Time for slice of pie....Humble [email protected]
« Reply #4 on: August 22, 2021, 09:27:02 AM »
Sometimes pizza just does what pizza wants to do and there is nothing you can do about it. I have some balls for breakfast this morning that are nowhere near as risen as they should be. It's a formula I've used many times.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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


Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6025
  • Location: Portland, Oregon
Re: Time for slice of pie....Humble [email protected]
« Reply #5 on: August 22, 2021, 09:45:16 AM »
Thanks for that perspective  Craig. ..I think these days I'm usually making poolish with HG and the response is robust and the deflation is very gradual. This protein level is quite a bit lower I'm going to boost IDY incrementally and see where this goes.






Offline Jersey Pie Boy

  • Lifetime Member
  • *
  • Posts: 6025
  • Location: Portland, Oregon
Re: Time for slice of pie....Humble [email protected]
« Reply #6 on: August 22, 2021, 09:53:04 AM »
Hans..poolish is 42% of total dough
 Thing is that the process is the same as always but poolish is not. The issue is evident well before final dough is mixed. Poolish is not as bubbly and drops fast...my thought is that I'm making dough with poolish that cannot leaven it. That's the issue and the only change has been the flour.
These days I'm not often using BF for pizza, but I should be able to, so some experimenting is in the works.



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