Re: Poolish Questions

Quote from: Richardk on Today at 07:04:37 AMthe dough was dense and very hard to chew, even making my jaw saw

It sounds like the dough might have been under-fermented, do you have any pictures of the dough balls and the finished pizza, preferably a crumb shot? Otherwise, it will be difficult to know for sure what caused this

Quote from: Richardk on Today at 07:04:37 AMThen minus the poolish yeast from the main dough yeast of 6.63g, to give me the remainder yeast of 6.3g, correct?

Yes, that’s correct.

But the poolish should have at least doubled in volume, which makes me wonder if there is something ‘wrong’ with your yeast, especially if the final dough was also under-fermented. It’s also possible that for your specific conditions, you need to use slightly more yeast than the calculator suggests (although for me and dozens of other people Craig’s chart is on point, but it’s a possibility)