I tried out poolish for the first time, and was surprised by my dough balls being much lighter than expected. Though the smell was noticeably richer and it did translate to the final product (which is good).
My poolish
| ingredient | grams | percentage |
|---|---|---|
| Bread Flour | 175g | 90% |
| rye flour | 17.5g | 10% |
| water (luke warm) | 192.5 | 100% |
| yeast | 1g | ~0.5% |
I did a room temp rise for 4 hours, then into the fridge overnight.
Next, I started my dough as I normally would with bread flour, rye flour, and water.
| ingredient | grams | percentage |
|---|---|---|
| bread flour | 359g | 90% |
| rye flour | 35.9g | 10% |
| water (luke warm) | 190g | 48% |
I noticed during this step there just wasn't enough water as the flour and water really weren't going to mix all the way. I'm only seeing the 48 percentage now, doubling this would put me at 380g for 65%.
This is when I added in the Poolish; once fully mixed I let rest & covered for 20 minutes.
Then added the rest of my ingredients, kneaded & covered for 20 minutes.
| ingredient | grams | percentage |
|---|---|---|
| Salt | 18g | 3% |
| Sugar | 9g | 1.5% |
| Yeast | 3g | 0.5% |
Lastly, kneaded for 5 minutes then let rise for 2.5 hours.
I ended up with 448g dough balls instead of the 500g from the recipe, my guess is the poolish just ate away the extra 100g and I'd need to add more flour and water.
They made 15-16inch pies, which were still good but smaller than I would've liked certainly.
What would I need to do to keep that extra weight in the dough while using poolish?
by glmii15y