May 14, 2020 - 7:37pm
Poolish
Hey all,
Can I get some advice? I'm making bread with poolish and my dough seems very wet. I've looked up videos and instruction. Every one I watch the dough is more firm. I know that I scaled my ingredients correctly so i'm just confused as to what I'm doing wrong. I feel like I mixed it well but its just not forming.
Share
Without having any information, my guess would be your flour is weaker than the flour used in the videos you watched (assuming they’re using the same exact recipe).
What’s the formula and procedure you’re trying to follow?
It may be just that the recipe calls for more water than usual? Many recipes that use poolish are traditional, and therefore use standart 65-68% hydration. If, on the other hand, the one you are using is of the artisanally waterlogged kind, then it will indeed look very wet compared to those.
I use a 100% hydration poolish, using 33% of the total flour. This means 150 g water and 150 flour in the poolish. Total hydration for my bread is 75%, which means 338 g water in a 450 g flour dough. Of the 338 g water, 150 g is in the poolish. It works for me. It is a sticky dough and requires wet hands during stretch fold. Or one can use a "coil fold" or in-bowl folding technique. However, coil folding does not develop gluten as well as bench more stand mixer kneading.