I am about to open a BBQ house and i want to make my own buns and i am not a baker.
I have made many poolishes but have yet to make one with flavor. I have read every thing i can about them.Do you leave it at room tem. over night, put it in the fridge or both. I get strong smells and bad flavor.
?? poolish set temp. ??large bubbles small bubbles??double in size tripple in size?? 4 hours, 12-16 hours, over night,days??
For the poolish
5 oz. Knoxbridge prem. high gluten (14.2% protein, .52% ash. non bromated, no malt, yes on ascorbic acid and folic acid)
5 oz. water (tap, city)
.35 grams Lassaffie Instant Yeast (less than 1/8 tea.)