The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding More Poolish

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srulybpsyd's picture
srulybpsyd

Adding More Poolish

Hi all,

I'm preparing to bake Artos from BBA using the poolish method. The formula calls for 7 oz of poolish but Reinhart's poolish formula makes 23 oz of poolish. I'm trying to be very conscientious of waste so I don't want to make so much poolish and then end up throwing most of it out. I would use it to bake something else but I just don't have the time. RIght now I'm just considering using some math to scale down the poolish recipe to make the required 7 oz., though it looks like the amounts might come out a little weird. If I use the full 23 oz of poolish and then subtract the extra flour, water, and salt from the final dough, would that work or would it substantially alter my final bread?

Thanks!

jcking's picture
jcking

96 grams Flour, 102 grams water, 0.3 grams yeast 

3.4 oz flour, 3.6 oz water, 0.01 0z yeast = 7oz

Jim

srulybpsyd's picture
srulybpsyd

Thanks for the quick calculations Jim!

jcking's picture
jcking

For weighing small amounts of salt and yeast, check out harborfrieght.com they have pocket scales for under 15$. They measure 0.0g or 0.00oz.

Jim

Mini Oven's picture
Mini Oven

take half of it for the poolish and then add equal weights of water.   (subtracting from the recipe naturally)

srulybpsyd's picture
srulybpsyd

Thanks for the tip, Mini. I hope to be so confedent one day but for right now, as a beginning bread baker, I'm a little wary to stray from the written formulas.

Mini Oven's picture
Mini Oven

You're running in leaps and bounds.   Poolish is a great way to improve upon doughs and bring out the flavours in flours.  One of the first things I learned about on TFL.    :)