March 4, 2019 - 9:03am
Problems with FWSY poolish bread
The “white bread with poolish” on page 98 should be an easy one to make with 75% hydration. However, unlike so many other breads I make with this hydration, the dough in this one refuses to fully develop and remains very wet and formless. Although my technique could be blamed, I just wonder if the recipe is pushing the polish percentage too high. According to the link below, poolish percentage should be 25% to 50%. This recipe have it at 50% considering only the flour ratio but is 57% taking into account water (poolish = 500gr flour + 500 gr water, second stage adding 500 gr flour + 250 gr water). The poolish ferments for 12 hours to triple in size.
https://stellaculinary.com/content/three-mother-preferments-and-how-use-them
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FWSY is a great book, but notorious for not being easy to replicate in a home kitchen environment. That said I learned a lot from it... I don't have the book in front of me, so if this isn't the right link, look around and you can read about my experience. I baked and blogged about the entire book a few years back. And with everything online, it'll probably be online for the next 1000 years.. Read through and you'll find my experience.. if this isn't the right recipe, hit the 'home" button under the top picture and scroll down until you find it..
https://flourwatersaltyeast.wordpress.com/page/2/?order=asc