Time for slice of pie....Humble [email protected]

[Jersey Pie Boy]

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!






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[HansB]

"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.

[Jersey Pie Boy]

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

[HansB]

I don't understand your first post. What's your poolish and dough process?

[TXCraig1]

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.

[Jersey Pie Boy]

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.

[Jersey Pie Boy]

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.