How do I adjust poolish and yeast amounts for pizza dough in summer heat?
Yes, the same logic applies to a poolish or any preferment: the amount you use sets the fermentation speed. In summer the warmth speeds everything up, so you use less preferment and less yeast to keep the dough from overfermenting and turning sticky, which is likely what you are seeing lately. For pizza, starting around 60 to 65% hydration keeps it manageable, and you can push higher once the dough behaves.
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
When using a stiff starter, use around 1 % to 20 % starter in terms of baker’s math for your dough. This depends on the ripeness of your starter. In summer I typically use around 1 % to 10 % and in winter around 20 %. This way you can also control the fermentation speed. If it is very hot where you live, consider lowering the starter amount to 1 % to 5 %. If it is very cold in your area consider increasing the starter amount up to 30 %. Mixing the stiff starter can be a little bit annoying as it hardly homogenizes with the rest of the dough. In this case, you can try to dissolve the starter in the water you are about to use for your dough. This will make mixing a lot easier.
Wo dies gefragt wurde
6 Mistakes to Avoid when Making Doughs (bread and pizza)Verwandte Fragen
Nicht ganz deine Frage? Frag Loafy