Poolish yeast percentage and duration in Harvest Bread with Poolish (Forkish)
I just made my second attempt at "Harvest Bread with Poolish" from Ken Forkish's Flour, Water, Salt, Yeast and I'm curious about his instructions for the poolish.
The poolish ingredients are:
- flour (white): 500 g
- water (80°F): 500 g
- yeast: 0.4 g
Given an overnight temperature between 65°F and 70°F, he says,
When fully mature, 12 to 14 hours later, the poolish should be bubbly and about tripled in volume...
In my attempts, it has doubled but not tripled.
The first time, my room temperature started at 73°F, dropped to 70°F overnight, and gradually climbed to 73°F the next day. After 11 hours, the poolish had doubled and the bubbling seemed to have slowed, so I called it done. I suspect that was a mistake and that it would've benefited from additional time.
The second time, my room temperature started at 72°F, dropped to 67°F overnight, and hovered around 69°F the next day. I decided to hold out for more volume increase. After 13 hours, it had doubled, and over the next few hours it went from a level surface with lots of small bubbles to a lumpier surface with somewhat larger bubbles, but the volume didn't increase any further. I finally called it done at 17½ hours.
I'm not sure what to make of this. Any advice or observations?