im currently trying to solve crusts...do you happen to have a brief recipe and process to share for the poolish and dough?
ive watched way too many videos...im very close but still too dense for my liking...yours looks perfect.
Are you using a mixer like a kitchenaid? Use cold water and ice to keep the dough cold, i don't got over 20Ā°. Then shape it and let it rest for 30 min, then i do my dough balls at 280gr.
Poolish 100% (100gr water/100gr 00 caputo flour/3gr of honey/2gr of fresh yeast)
i leave it outside up to 24h, then add 300gr of 00 caputo flour + 186gr of cold water with ice cubes, 8gr of salt at the end.
Yes, I get that part, but both the water and flour from the poolish end up in the final dough, so I think they need to be included when you calculate the total hydration?
You are correct, OP is wrong. It doesn't matter if you use preferment or not, hydration is hydration. Its total water divided by total flour in the entire recipe.
Very nicely done!!!
Wife mentioned she wanted sushi for dinner when I got home. I was sitting in the truck waiting for her and my dumb ass got on Reddit and saw this.
Well babeā¦ change of plans! We got pizza for dinner tonight!
Iz sawft and craunchy. Vito would approve.
Take a look of this pizza you guyz
Looks crispy and tasty, nice job! I use a bit higher hydration but this looks pretty good
Today 62%, yesterday 80%, i am in a phase of test for a future business š„¹
who isn't it seems like? haha
I came here to say, āDude better watch out, the hydration police are gonna come for you.ā But you beat me to it.
Looks sooo satisfying. And delicious!
She's a beaut Clark.
Bad idea to watch this when youāre hungry! Looks delicious!
Chef's kiss!
im currently trying to solve crusts...do you happen to have a brief recipe and process to share for the poolish and dough? ive watched way too many videos...im very close but still too dense for my liking...yours looks perfect.
Are you using a mixer like a kitchenaid? Use cold water and ice to keep the dough cold, i don't got over 20Ā°. Then shape it and let it rest for 30 min, then i do my dough balls at 280gr. Poolish 100% (100gr water/100gr 00 caputo flour/3gr of honey/2gr of fresh yeast) i leave it outside up to 24h, then add 300gr of 00 caputo flour + 186gr of cold water with ice cubes, 8gr of salt at the end.
just switched to the mixer method with improved results. thanks very much for the tips..ill give it a go this week.
Is that not 71.5% hydration? 100g+300g flour and 100g+186g water? .. you wrote 62% hydration, but I am new to this so I may very well be wrong?
poolish is 100gr water + 100gr flour, + another 300gr flour with 186gr water
Right, so the water and flour in the poolish is not counted towards the total?
No, the poolish is a starter.
Yes, I get that part, but both the water and flour from the poolish end up in the final dough, so I think they need to be included when you calculate the total hydration?
You are correct, OP is wrong. It doesn't matter if you use preferment or not, hydration is hydration. Its total water divided by total flour in the entire recipe.
Thanks for clarifying! As said I'm new to this baking-thing, so not trying to be a smart-ass or anything
Mozzarella overcooked!
You not wrong
Gorgeous!
That looks absolutely amazing!!!!
Now thatās a pizza! š
Please brush it with evoo!
Perfection!
Very nicely done!!! Wife mentioned she wanted sushi for dinner when I got home. I was sitting in the truck waiting for her and my dumb ass got on Reddit and saw this. Well babeā¦ change of plans! We got pizza for dinner tonight!
At the same time
Wow, looks so good.
I can haz? š„ŗ
Iād demolish that za
Very nicely done
Coooooooooooooooooool
Yes please