A D V E R T I S E M E N T


Author Topic: Poolish question for Roman al taglio dough  (Read 82 times)

0 Members and 1 Guest are viewing this topic.

Offline orcagriffin1

  • Registered User
  • Posts: 5
  • Location: Grand Rapids, MI
  • al taglio, tonda, NY, Chicago
Poolish question for Roman al taglio dough
« on: July 30, 2020, 05:12:55 PM »
I've been messing with starters, making my own yeast cakes, etc to make al taglio pizza. First inspo was watching Bonci and a few others making sheet pizza. I also found myself in Chicago where Bonci has a pizza shop behind the UIC campus.

I'm ok with starters, the fresh yeast cake experiment made me realize maybe I got this all wrong for my kitchen.

When I first started out making pizza in my home oven, I used a poolish from the night before (8-12 hours sometimes maturing). So now that I'm messing with starters for breads and the failed yeast cake project, I started thinking about a poolish instead. Subtracting about 200g each flour and water, with a tiny amount of IDY -would it work in a Roman al taglio style dough, but wanted to ask others if they have positive experience or thoughts about it. From reading, I'm finding just straight up IDY or fresh yeast from forum members. I don't see a ton of users commenting on mother's, etc.

Anyone have experience with this style of dough with a poolish?

Steve
« Last Edit: July 30, 2020, 10:28:38 PM by orcagriffin1 »

A D V E R T I S E M E N T