March 19, 2008 - 8:49am
Water in Rustic poolish
It seems that it takes considerably more than 1 and 1/4 cups of water in the starter. This is my first try at this reciepe but I had to add at least 1/2 3/4 more water. Is this alright. What consistence am I looking For? Other poolishs I have made in the past were much wetter than this. Help from anyone would be great. Thanks, Frednb
Share
Let me extend a warm welcome to you. You are no doubt referring to THIS recipe. Sounds like a lot of water added to a "starter" (?) keep track of how much you added. You might have to subtract it from the other half of the recipe. What kind of flour are you using? Poolishes vary.
Mini O
Hello Mini O,
Thank you for your reply. I am using King Arthur Bread Flour. When I added the prescribed amount (1 1/4 cups), the dough was extremely dry and would not come together. Even with the added water, it is quite dry and I have my doubts if this is going to work. Will know better tomorrow. I have made poolishes before and they all have had a greater % of water to flour. Any Ideas?
Thankyou,
Fredb
or pre-ferment and must say... That's the stiffest poolish I ever had the pleasure of mixing! Took me lots of muscle to get all the flour in, and even then the crumbs are hanging out under the dough. I'm using a bread flour and spelt combo. Gosh, I re -read the recipe and noted "add more water if necessary" tagged on... so I did. Have to make sure this is covered tightly! How did your's turn out?
Mini O
Hi Mini,
I HAD IT IN THE FRIDGE OVERNIGHT AND AM JUST ABOUT TO SLIDE IT INTO THE OVEN (5 O'CLOCK PM LOCAL TIME). SEEMED TO WORK OUT ALRIGHT WHEN MIXING IN THE REST OF THE RECIEPE AND ADDED ADDITIONAL WATER AS I FELT IT NEEDED. i WILL LET YOU KNOW HOW IT TURNS OUT.
FYI
: I USED 2 1/2 CUPS MEDIUM RYE FLOUR IN THE MIX.
BEST REGARDS,
FRED
I hope this doesn't sound snobby but it seems that many have been having a tough time with this dough, esp the water to flour ratios in the preferment, I suggest starting with 2 cups of water to the preferment instead of 1 1/4 c water. It is very difficult to add water into the preferment after all the flour has been worked in, not exactly a reassuring technique for any beginner. Although I had lots of fun squishing and working more water into the dough, I was a bit irritated with the whole concept.
I would prefer to have a softer preferment and then when mixing final dough, have the option of making a stiff dough.
Mini O