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Author Topic: PizzApp - Poolish Fermentation time  (Read 137 times)

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Offline thexawakening

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PizzApp - Poolish Fermentation time
« on: May 18, 2022, 05:22:39 PM »
So I am trying to work out how I am going to make my first real pizzas with our Roccbox, and I want to try doing a Poolish. Using PizzApp, it has a setting for Poolish leav., but Im not sure if it is assuming RT or CT for that time. I just want to make sure my yeast amounts are correct.

Offline soler

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  • Location: Greece
Re: PizzApp - Poolish Fermentation time
« Reply #1 on: May 18, 2022, 05:39:38 PM »
Hello.

From the app glossary :

Poolish = liquid pre-ferment, with a flour to water
ratio of 1:1 and little yeast, left to ferment at 18-
20C. It's known to increase dough extensibility and
it's mainly used by French bakers to make baguettes.
Over 12 hours requires a flour with W >300.

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