Very nice video with detailed steps. One question however: since you let the poolish ferment for 18+ hours, was it necessary to bulk ferment your dough for 18 hours in the fridge? Typically, I have seen the bulk dough ferment for about 1-2 hours then made into dough balls and left for proving for about 6 hours. I’d like to if you’ve seen a difference in results between these two methods. Thanks!
The dough maturation process into the polish start the same in the fridge it's only more slow. You have to think that the Poolish isn't the final dough but only a pre-fermented step, the next day you are going to make the real pizza dough using the Poolish. When I make the pizza dough the first process part are ever one hour half, two hours in the room temperature after, if it's the local temperature it's not more high of 24°C/75°F I complete my fermentation all room temperature, if it's more high I'm going in fridge but in this casa I'm adding minimum 3 hours to the fermentation process to can have the same result.
Very nice video with detailed steps. One question however: since you let the poolish ferment for 18+ hours, was it necessary to bulk ferment your dough for 18 hours in the fridge? Typically, I have seen the bulk dough ferment for about 1-2 hours then made into dough balls and left for proving for about 6 hours. I’d like to if you’ve seen a difference in results between these two methods. Thanks!
The dough maturation process into the polish start the same in the fridge it's only more slow.
You have to think that the Poolish isn't the final dough but only a pre-fermented step, the next day you are going to make the real pizza dough using the Poolish.
When I make the pizza dough the first process part are ever one hour half, two hours in the room temperature after, if it's the local temperature it's not more high of 24°C/75°F I complete my fermentation all room temperature, if it's more high I'm going in fridge but in this casa I'm adding minimum 3 hours to the fermentation process to can have the same result.
@@PizzaItalianFood oh ok! Thanks for the reply!
How much flour was used for the polish? Just wondering what’s the hydration level. Can we use an electric mixture for the earlier adding of the flour?
Anyone know the poolish recipe for this video
I don't think she's asking for a recipe Im pretty sure she has the same question I do. How much water is in the poolish? In order to make your recipe!
What was the weight of the flour/water for the poolish?