Author Topic: Poolish hydration at 165%????  (Read 1563 times)

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Offline LazyFlamingo

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Poolish hydration at 165%????
« on: March 01, 2013, 06:51:15 PM »
Take a look at this youtube video of a lady making her restaurant dough, with a poolish. 

It looks like she makes her poolish with an 8qt. cambro filled with about 6 qts flour, adds the yeast and then takes a second 8 qt cambro filled with about 5 1/4 qts water.  I figure this equates to 3,000 grams flour and 4,950 grams water, which equates to a hydration level of 165%  How can this be!!!???
« Last Edit: March 13, 2013, 04:41:19 PM by Steve »

Offline TXCraig1

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Re: Poolish hydration at 165%????
« Reply #1 on: March 01, 2013, 07:35:15 PM »
Your estimates seem reasonable, but I don't understand why it's a problem or hard to believe? It will ferment much faster this way which seems to be what she wants.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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