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Author Topic: Poolish question  (Read 397 times)

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Offline Marco C

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Poolish question
« on: October 20, 2022, 10:58:52 AM »
Hi guys I'm attempting to do a poolish and autolyse pizza dough using I 5 stagioni pizza napolitana flour.  Protein is 11.5 percent and W factor is 300.  I made the poolish yesterday at 3ish Pm and plan on making the dough later tonight using autolyse. 
my question is, if my poolish, by the time i make my dough is already 24 hours room temp fermented, and once I make my dough and let that sit for 24 hours, is my poolish/dough now considered to be 24 hr fermented or 48 hour?
cheers

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