October 5, 2018 - 7:43am
I need some help. How much yeast for a poolish?
I need some help!
I realize that some bakers that would be interest in the 123 SD Community Bake don't have or use a starter. With this in mind, I would like to post to the Community Bake an alternate method using commercial yeast in the poolish. How much yeast should I suggest for a 100g poolish @ 100% hydration? Please include instructions.
I appreciate your help.
Danny
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1% fresh yeast and 3rd of that for dried.
But here is a good explanation from our friends at My Weekend Bakery.
I am fairly new but this is what I do. I make a 115g poolish with 100% hydration and then just add a pinch of instant yeast. Stir cover and leave for at least 2 hours. I usually make mine in the morning to make a loaf in the evening. I do add extra yeast into the dough but that is just to improve the proof time.
i generally make a poolish with 50% of total flour @ 100% hydration and a pinch of instant yeast (1/16 teaspoon) and leave it ferment for 9 - 11 hours.
The 1:2:3 sourdough community bake and it's for those who don't have a sourdough starter but wish to join in using a poolish. So the pre fermented flour has to be 14.28% in this formula.
Abe, Considering a 620g (counting salt) loaf, how much yeast should a 100% poolish (50g flour + 50g water) use for an overnight ferment? Or should the ferment be shorter?
I have very little experience with these types of things.
Danny
Formula:
Poolish:
Left overnight and to be used the next day when active like in the photo on My Weekend Bakery.
Final Recipe:
Something along these lines. But with such small amounts of yeast you can just use a small pinch in the poolish and use when ready. You'll get an overnight cool ferment out of it. Some extra yeast in the final dough is often added but not strictly necessary.
I’ll post this to the Community Bake. I’ll try to remember this for all future CB. I think it is good that we not keep anyone from joining. The more the merrier.
Dan
I don't really do yeasted breads. So can you make it clear it's just a template from which to work from. Also include the my weekend bakery link. When I've done a poolish, albeit rarely, I watch the dough and not the clock. And while I've given a seemingly exact yeast amount i would have done a pinch of yeast and used when ready. But the recipe you see is a good starting point.
Thanks Dan.
keeping it simple
Mini, I was thinking that using a poolish would give the non-SD bakers a similar experience to us. Would you agree?
Dan
As a pre-ferment user with some SD experience, pre-ferments are a whole lot easier because you don't have to track the relative growth of bacteria and yeast. You can just mix up a poolish, let it rise a little, and stick in the fridge a few days until you're ready to mix up a dough. I suppose a poolish is closer to SD than a straight dough, but the gap is pretty large.
for a poolish that is around 14% pre-fermented flour. My scale doesn't weigh 2g or less at all. The less yeast you use and the longer it preferments the better it is supposed to be for flavor but I can't tell much difference in in yeast bread mn-made with a poolish preferment or without one.
I use 1/8 tsp.
if you want to weigh very small amounts reasonably often, go to Bass Pro or Cabela's ! why you ask ?
go to the gun section , in the reloading department and for about 30 dollars get a real good little digital scales that will measure 0.1 to 100 grams. Lyman Pocket Touch is the one I got and it is great. Comes with a little dish, a calibrating weight and is pretty neat. You can never have too many toys !