September 9, 2016 - 7:24am
Poolish Volume?
I made my first attempt at poolish this week using the Ken Forkish recipe for White bread with poolish. I used 500g water, 500g flour and 1/8t instant yeast. After 14 hours it was very bubbly and smelled alcoholic but it didn't increase in volume. The recipe said it should have tripled. It wasn't deflating in the middle so i decided to use it anyway.
I added 500g more flour, 250g water, 21g salt and 3/4t yeast. The final mix was VERY wet. I could barely fold it but, I'm new at this so I went with it. The final mix tripled but was so wet everything stuck when shaping. The bread had no oven spring and the crust was like a rock.
There is no way this can be right. Can anyone help me out? Where did I go wrong?
THANKS!