In Tony "G" Master dough w/poolish recipe, it calls for 20% poolish, I have used the Pizza calc but cant seem to get it right when it comes to entering the water factor. Seems that without the total weight, its confusing to me. However this is the first time I used a starter, so it may just be me. I was trying to change the weight and size different than his recipe in the book
**** All in all I really enjoyed the book and FWIW I would give it a thumbs up.
If anyone can tell me how to convert his recipe to different sizes and weight, It would be appreciated
Guess I didn't make it clear, my bad. In Tony's master recipe it is for 39oz dough ball, it doesn't give the size pizza it makes or the total formula weight.
In the preferment calculator it does not allow for the malt%.... so does it makes a difference?
My problem is that in trying to make the poolish for a different size pizza than the one in the book I entered the 20% then it ask for the % of the water, when i enter this it does not come out even. I'm probably not doing it right. Anyway guess i will just follow the recipe in the book.
Thanks
Tony,
Mitch discussed using a tiga whereas you mentioned a poolish. Tony's book allows for using either. So, if you want a poolish, you will want to be sure to use the correct proportions of ingredients.
Peter
Flour (100%): Water (61.81%): ADY (0.48565%): Salt (2.20751%): Olive Oil (1.10375%): LDM Poolish or Tiga Total (187.68192%): | 453 g | 15.98 oz | 1 lbs 280 g | 9.88 oz | 0.62 lbs 2.2 g | 0.08 oz | 0 lbs | 0.58 tsp | 0.19 tbsp 10 g | 0.35 oz | 0.02 lbs | 1.79 tsp | 0.6 tbsp 5 g | 0.18 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp 10 g | 0.35 oz | 0.02 lbs 90 g | 3.17 oz | 0.2 lbs 850.2 g | 29.99 oz | 1.87 lbs | TF = N/A |
Flour (100%): Water (61.81%): ADY (0.48565%): Salt (2.20751%): Olive Oil (1.10375%): LDM Poolish or Tiga Total (187.68192%): Single Ball: | 594.92 g | 20.98 oz | 1.31 lbs 367.72 g | 12.97 oz | 0.81 lbs 2.89 g | 0.1 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp 13.13 g | 0.46 oz | 0.03 lbs | 2.35 tsp | 0.78 tbsp 6.57 g | 0.23 oz | 0.01 lbs | 1.46 tsp | 0.49 tbsp 13.13 g | 0.46 oz | 0.03 lbs 118.2 g | 4.17 oz | 0.26 lbs 1116.56 g | 39.38 oz | 2.46 lbs | TF = 0.097942 558.28 g | 19.69 oz | 1.23 lbs |
Hi Mike:
Of course that works, too!
A drop of caution - I recall that, when I first got the book, I found several discrepancies between the recipes in the book and the baker's percents in the back. I do not remember if that was the case for the Master Dough with Starter. Frankly, after spending too much time trying to make heads and tails from the chart vs. the actual recipes, I just figured it would be something corrected in a later edition and I moved on.
It is no big whoop to type in the recipe and come up with the actual baker's percents (which is what I do). For this explanation, I deliberately stayed away from the baker's percents - only because I did not know what the OP knows or doesn't know about that and I did not want to assume (or try to figure it out).
Best,
Mitch
Haha, and people I say I am geeky. You work too hard, Peter! (and thank you for doing so much for everyone here).
I loved the precision in the thickness factor of .097942 vs. .098. This is a difference of less than 6/100th of a percent. Applying that to the total dough weight of 39.38 ounces yields a discrepancy of .02 ounces in the total dough. I bet you can't find the extra dough driven by my math 8)
I do not think I could work with that many significant digits even if i used my trusty 4 foot Pickett Slide Ruler!
*********
Mike: Thanks for the link. I think I had seen most of them before. I was actually addressing something different - aside from the deep dish Chicago correction, page 302 for some of the recipes did not make a lot of sense/did not match well. I was referring to this:
http://www.pizzamaking.com/forum/index.php?topic=30759.msg346345#msg346345
******
in geekiness,
Mitch
Haha, and people I say I am geeky. You work too hard, Peter! (and thank you for doing so much for everyone here).Mitch,
I loved the precision in the thickness factor of .097942 vs. .098. This is a difference of less than 6/100th of a percent. Applying that to the total dough weight of 39.38 ounces yields a discrepancy of .02 ounces in the total dough. I bet you can't find the extra dough driven by my math 8)
I do not think I could work with that many significant digits even if i used my trusty 4 foot Pickett Slide Ruler!
Mitch
Peter,Mike,
62% hydration seems a little low compared to TG's formula where the total hydration is listed at 65%. Did you calculate the water of the poolish into the formula as well or did you leave it out?
I was trying to find anything in the book where TG might have said to subtract certain amounts of flour, water and yeast from the dough's total amounts to make the poolish 18 hrs ahead but didn't find anything whatsoever.
So I my best guess is that TG simply added the entire amount of poolish seperately and the poolish itself is not part of the total MD formula.