I wanted to try including a Poolish in a Bouabsa bread. The night before a Poolish was made using a pinch of CY in a 100% hydrated pre-ferment. It tripled overnight and looked perfect for mixing the next morning.
The gluten was developed in a mixer and was folded 3 times at 30-45 min intervals. Dough was smooth and supple. It was shaped and placed into a pullman pan to BF. The dough was mixed and folded over a period of ~3.5 hr at ~69F. It was shaped and panned and placed in the proofer (set to 78F) for 3 hr, then raised temp to 80F and later raised to 84F after a total of 6hr in the proofer the dough has not risen much. Estimate 2.25-2.5X. I expected it to rise an inch or so below the rim, but it is only slightly less than half capacity.
NOTE - no additional CY was added when the dough was mixed. Was under the impression that the Poolish would bring enough yeast into the Final Dough.
- Does anyone have thoughts as to why the dough is not rising to expectations?
- Is it feasible to use only a pinch of CY in the Poolish and none there after, or should additional CY be added during the mix of the Final Dough?
The great majority of my breads us SD only, so experience with CY is lacking.