68 Hour Poolish Pizza Dough
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- Опубліковано 3 гру 2024
- Today I go back to more Poolish pizza dough experimentation. This time I opted for a 68 hour fermentation. 20 hours for the Poolish, 24 hours in the fridge and 24 hour at room temperature for the main bulk prove. The end result was a nice crispy outer crust with a complex but light fluffy interior. The taste was nice, with a slight chew towards the end.
The dough was very easy to handle and shape, however there was a bit of retraction whilst stretching at first, this seemed to disappear after leaving the dough for another hour or so longer.
#pizza #pizzadough #famag #im5s #pizzaparty #le5 #pizzaparty #pizzapartyoven
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I really like your channel.
One suggestion about the poolish: a baker/blogger from austria who won several bread awards claims that its best to let poolish rise in a narrow container. It has something to do with gluten stucture. I guess because the gluten gets stretched as it rises? Its also easier to mix and monitor when it colapses. When it colapses he claims it is overfermented and will degrade the main dough. I use weck glas jars. Usually my poolish comes out as a whole.
Another tip for tiny amounts of yeast: try using ten times the yeast and water and dissolve, stir vigurously and then pour out the desired amount of liquid.
Wow thanks for those really really useful tips. It did cross my mind using such a big wide tub. I guess that's why my sourdough tubs are tall and narrow. Thanks for sharing this. Best bit of info I've had for a bit. 👍
@@PizzaRamblings same principle applies for biga.
@@CaptainC0rrupt really? I heard you dont want to create gluten during biga, which is why you dont stretch/touch the dough
Thanks for your informative video
Ottimo lavoro...ottimo lavoro,bella struttura del glutine...ben maculata.. e ben asciutto l'impasto...gan bel prodotto👌👌👌👌
Love the video - you ferment the poolish 20 hours and the bulk fermentation is 24 hours CT - the dough balls ferment 6 hrs RT - where is the other 18 hours of RT - I think I missed it! - Also adding the 7 hours of autolyse ..what a great idea!!
Awesome
Thanks very much
That looks good!!
Another great vid and interesting experiment.
Thanks 👍
I've now watched all your videos, such a great channel and so informative, that's for another brilliant video, I still find it amazing your subscriber count is so low given how good your content is, please keep the coming
That's really nice. I'm just a casual pizza maker and probably less of a UA-camr. All I want is to share my findings, I'm over the moon with the subscribers that I have. I'm no expert just on a mission for good pizza like you 😂
Hello, I used the same flour but a different method. I made a 100%biga 65%hydration ( which was a bit low for this type flour.. still learning) but I encountered the same exact elasticity. My dough looked and behaved like yours. I think that this type of flour can handle a bit higher hydration ( I also tried it at 75% and it didn’t behave the same way). Having said that, the last of the 6 pizzas I made were easier to stretch so mine needed a bit more time too.
I've done 80% with it good results, slightly hard to handle at times.
Great video! What brand/model mixer are you using?
Hi it's a famag im5 high hydration model 300rpm. Thanks for watching👍
This looks very nice! but I have a question: Acording to your recipe,:You started the Poolish and kept it in RT 20h right? Then next day You prepared a dough for autolyze and put it to fridge with Poolish for 24h? And finally combined all together and left a dough for another 24h in RT. Can sameone confirm it ? Or maybe I did not understand it properly. Thanks!
Yes, 20 HR poolish. Flour and 400g of water autolysing in the fridge for 7 hours I think, this is while the poolish is fermenting. Then mix the the poolish with the rest of the ingredients. CT for 24hr, then RT 24 HR.
@@PizzaRamblings Thanks a lot for clarify!
Just finished baking a pizza from your idea. Used home method pan+oven (did not buy any professional pizza oven yet) and I must say: it is incedible!. The crust is intense and inside is fluffyness. Keep it going !
@@sebastianstefanik6472 awesome glad it turned out great 👍👍👍👍
I like it so much❤️
Thank you for the video... Stumbling around aimlessly trying different things because I have a shitty oven. Still making better pizzas than most shitty pizza joints... I don't understand why your last stretch was so difficult? Did the poolish develop long gluten strands that where never fully incorporated? Leaving out poolish on the counter can develop like a rubber balls in the goodness... Did you ever figure this out? Thanks! End product looked great - much better than mine.
Hi, thanks for the comment. It's been awhile so I had to watch back the video. I'm not sure which bit you mean. Are you talking about the last stretch before launch ? It was a bit elastic that dough.
Since I've been making reasonably good pizza at home I struggle to eat pizza out. They are mostly all disappointing and not cheap. Then I think, god why did I bother. Use to love eating pizza out but it's killed that now.
Cheers
Hello, I noticed that all poolish users always add yeast to the final mixture when the poolisch is already active, what is the point ?
On the other hand for the biga we never add yeast in the final mixture, when we know that the biga and the poolisch have the same result, it's strange .
I can only assume that the percentage of poolish isn't enough. You can ramp the percentage up on the pizzaapp and that removes the second dose of yeast.
@@PizzaRamblings In long fermentation have you ever tried to make a poolish, then to the last mixture (flour, water, salt) to put liquid leaven to bring even more taste to the dough?
a 20% poolish / 10% liquid sourdough mixture should be tried or 15% / 15%.
The poolish and the liquid leaven should make an explosion of taste in the mouth.
@@gogmagog6937 no that's a new one on me. Sounds delicious. I have some sourdough starter too. Interesting 🙂
What's your go to recipe? The one where its not a huge faf but best tasting/easiest to manipulate the dough? cheers!
Hi, these days I use the mixer to do all the work. 65% hydration, on nuvola at the minute, 10 mins speed 2 10 mins speed 4, check the dough temperature stop at 25c 8 hours total, 3 in bulk. Consistent every time. Cheers
@@PizzaRamblings wow thats a fast dough, I always read 48+ hours is so much better so never really bothered with a faster dough, will have to try! So same day dough more or less? do you use a starter or just direct, 3 hours bulk RT, then 5 hours RT balled? thanks for replying! ps is the flour just nuvola or nuvola super?
@siferuk I just use active dry yeast, yes nuvola, super nuvola is to strong for a quick fermnt. Try it., it's really good. 👍
Poolish is a game changer. Where did you get your toppings station from ?
Yeah, I like poolish, it's so easy to do too. That was from Amazon, just looked and I can't see it. Look for gastronorm rack.
Many thanks for sharing your videos. Always looking for.inspiration. Had the pleasure of watching them making pizza dough at close hand in Naples and for some reason at the latter stages of the mixing they put in a tiny drop of water , mix and then do the same again. Have no idea why . I really want to try making sourdough just to see how much difference there is to the taste. Can I ask what the make and model of your spiral dough mixer is please. Using kitchenAid but really tempted to branch out . Thanks
Hi and thanks for your comments. The drop of water thing is interesting, I have no idea why lol. My mixer is a famag im5s high hydration model. I have 2 videos in the channel. The first dough and 4 months later. Please take a look . If you have other questions, you know where I am 🙂👍
Hello mate . Which mixing machine are you using here ? I can tell its not kitchenaid anymore. 🤓🤓🤓
It's a famag IM5S high hydration model. There is a few videos on it in the channel. It's a good bit of kit. Here you go ua-cam.com/video/HgW_WzP4seU/v-deo.html
do you check temperature on water and flour when you make poolish? or just do it?
Nar, I just do it 👍
Do you employ the window pane test? I'm going a little nuts because I can't even get my dough close. I've just finished a 20 minute Kitchen Aid mixer kneeding with the dough hook plus 15 minutes by hand, and the dough still tears. It is NOT smooth and elastic. Thinking maybe I got a bad batch of the Caputo 00 Pizzaria (blue). Any top tips for dough that doesn't seem elastic enough? Thank you!
Mmm that's strange. I do use the window pane test all the time.. I don't know what method you use out of the mixer, but slap and fold is great, there is also laminating which is good to add strength. Look these up on Google or check out some of my earlier videos where I use my KitchenAid. Make sure you let the dough rest for a bit. Do five mins then rest 5 mins and repeat. I've done loads of this in my earlier videos. Good luck.
@@PizzaRamblings maybe you could do a “reference” video, even though I’m sure you’ve covered it before, just showing a successful vs. unsuccessful window panes test. I’ve found plenty of videos showing a good looking dough, but fewer that show what doesn’t look right.
Thanks, appreciate your feedback as always. 🙏
Interesting idea, I'll try and add that in the next one if I remember 👍
Appreciate the effort.. Would just make batch for 10 doughballs let stand for an hour or two then ball, proof 72 hours in fridge. Freeze what you don't use before bringing to room temp. Nice Video
Thanks for the comment 👍
👍 really good job. Would you like to try some good flour from Puglia (Italy)?
I wood it's just getting hold of it. 😃
@@PizzaRamblings please can you give me you e-mail address?
Can I ask what make your pizza oven is?
Sure, it's a pizza party bollore. Unfortunately, they don't make the gas option now. Just wood.
2 people i guess who thinks they can make better pizzas gave 2 dislikes well 100 people liked it as i did . Carry on the good videos mate. Thumbs up🤙🤙🤙🇹🇷🇹🇷
Thanks very much. Can't make everyone happy. I'm no expert just sharing my journey 👍
I popped in the same settings in the pizza app and the percentage of Poolish flour defaults to zero. How did you decide to make it 17% ? Thanks for sharing all the good creation details.
Oh good,.I also have 2% wastage set in the app. I went for a lower percentage because the last few have been like 33% poolish and didn't need a second dose of yeast. I have to say that from memory the 33% had a bigger crust. There is a video in my channel some where 🙂
@@PizzaRamblings Thanks! 👍
What mixer are you using
Its a Famag IM5 High Hydration.
Great video, as always! The W of manitoba oro is high, 370/ 390.
CheersAdrian, yes I knew it was late 300's thanks for refreshing my memory 👌 It's good stuff. I'd like to try LE5 gold that's over 400 I think.
Hi Good job! I really would like you to try some good flour from Puglia (Italy). It is a lovely artisan product....😊
Thanks, I have heard of his flour before. I can't seem to source it in the UK, otherwise I'd give it a go. Cheers 👍
@@PizzaRamblings can I send it to you as a gift?
That's really nice, but that will cost you money and it won't be cheap to send 1kg. It's a lovely gesture though.
Why don't you use EVOO in your pizza dough?
It's not used in neapolitan pizza dough. www.pizzanapoletana.org/en/ricetta_pizza_napoletana
I have added it in the past, but I don't see a need for it to be honest.
@@PizzaRamblings @Pizza Ramblings If you were making an authentic Neapolitan pizza, then of course don't use evoo in the dough but evoo is added to the top of the pizza after it comes out of the oven. The link you added in your response even stated it.
Now here's a link for you. ua-cam.com/video/5prJ972zHf0/v-deo.html
That's a great link, thanks for sharing that. Leo is a close friend of a chap I chat to quite a bit. Knows his stuff.
I have periodically added evoo to my pizzas after cooking but I tent to forget most times. Ive used the master Biga app and that has evoo in the ingredients so I have used it in the dough here and there. 👍
@@PizzaRamblings I'm glad you liked it. In that video, I mix the dough with both methods depending on what kind of crust I'm after and with the type of flour I chose to use and whether I'm cooking in a wood fired setup or just using the oven. I got the biga app but I love to do the math too so I can write it down in my ever expanding pizza journal. I started keeping a pizza journal back in 2002 because I developed the most awesome pizza sauce but didn't write anything down and could recreate it exactly.
@@joejordan5879 wow that's amazing, you have been making them for a long time, I bet it's a book of gold. I'd love to sit and work out the formula and make my own app.👍
Really enjoy watching your videos mate, I noticed your pizza app is different to my one, did you have to pay for the app your using?
Thanks very much. No, it's the standard app off the Google app store. If you go into menu > settings you can enable poolish, Biga , CT etc.
@@PizzaRamblings wow didn’t even realise, thank you. Look forward to the next upload!!
similar to the poolish + biga, but it was 75%
I guess you go for the 24 hour CT after the 24 hour poolish? And then let the final prof happen at RT and then ball up 6 hours before you use it?
20 HR poolish, 24CT then 24RT but balling after 18hr. 👍
@@PizzaRamblings Yes exactly, i'm gonna give it a go, i've been doing alot of Biga lately, and my pizzas turns out perfect, but i struggle to understand why the dough even at 63% gets so sticky when i'm balling up, its almost impossible to do with hands.
I'm still trying to figure out if it's because i use to much yeast, because the PizzaApp uses alot more yeast for the biga than lets say Vito does.
@@nicklasmikkelsen4492 interesting, I've used the pizza app for Biga, I don't remember having van issue with it. I have video in the channel I think.
@@PizzaRamblings Yeah i've seen it. Maybe its because i cant control my temp to 16-18 degrees, and it stands to hot, but my dough gets so shiny and strong, but the handling is tough (I use Sunmix 6)
But when i take my balls in my semolina and make the pizza its lovely to work with, so i need to get some more trys in and see if i can get it right, i'm going to experiment with cold fermenting the biga in the fridge instead and see what happends :D
Have you seen the option in the pizza app to dial back the yeast? But i think its only in 10% steps.
When was the 25 leavening at room temperature??
Sorry I didn't quite understand the question.
@@PizzaRamblings sorry when did the 24 hour leavening at room temperature happen? You only put the 6 hour when balled on the video
Ive been meaning to ask for some advice for a new project in Cancun where it’s really hot and humid… what would you recommend as far as biga or poolish and leavening times? I have access to Caputo flours. From your experience what’s your go to favorite? Biga? Poolish? Sourdough? I like the idea of offering the different types but idk how realistic that would be since no one does it.
Its all at room temperature, I leave in bulk for 18 hours and then 6 hours balled.
I use the mastabiga application that is for Android to do Biga. It's not cheap but is pretty good. I'm sure I did a video on it in the past. For poolish the pizzapp+ does a good job of working out yeast quantities based on leavening times. Head to settings and enable the poolish switch.
Sourdough is a different flavour, I do like it but it's hard to get the big puffy crust, I'd say I like poolish before Biga, I personally find more taste to poolish.
As for leavening times, it's hard to say, you can leven In the fridge if your in a hot country. Get a stronger flour for longer leavening.
Best bet is triall and error, start simple. Us the app and set how much preferment you want and how long and take it from there. You need to find consistently, so that the next time you do it it will be the same good dough.
Good luck
Great video thanks-although I was rather concerned at the poor head retention and lacing of your beer, a blade beer I presume? 😉
Haha, Yes I have a blade and I'm really happy with it so far, could use a bit more in the beer options department, but that is slowly growing. Got one ?
Yes but use my Perfect Draft more due to the variety of beer available 👍
@@GHOLT81 yeah I was thinking about one too £199 at Aldi.
lucky neighbors
Haha yes in deed, I did them 3 this week, they can't get enough lol