How I use PizzApp for Poolish or Biga
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- เผยแพร่เมื่อ 4 ม.ค. 2021
- This is how I use the PizzApp to prepare my Pizza Dough Recipe and then establish how I prepare either Poolish or Biga.
There is a handy White Board that I got through She La Maker on Etsy:
www.etsy.com/ca/listing/92037...
You'll need to write down what you're doing (at the very least on a piece of paper and this board is handy because you pretty much can't lose it. Unlike many recipes scribbled on notes, like I used to do before I got this board! - แนวปฏิบัติและการใช้ชีวิต
![ภาพนี้ก็ฮาเหมือนกันนะเนี้ย #1 SS8 [ พากย์นรก MEME.EXE ] | easy boy](http://i.ytimg.com/vi/Ytc50m91QK8/mqdefault.jpg)
That board is niiice!
Only thing I'd change is gm to g (which is the standard and international notation for grams) 😀
Great explanation and so simple to understand, thanks so much for sharing your knowledge!
So nice of you to say! Good luck 🤞🏼
Your videos are great definitely the easiest learning process from watching your videos and about the music none of these people must be married because if they were they block it out other than that the video is awesome
Thank you so much for this video since I am trying to understand how poolish works. So if I understand correctly it’s:
24 hours in the fridge. Then add the remaining flour and salt. Ball them and do a final rise of 4 hours and then bake?:)
Sounds like you have it!!!
After you make poolish, one hour at room temperature and then overnight in the fridge. After balling the dough, they just need to double in size & they’re good to go… it may or may not take 4 hours (depending on your room temperature etc)
@@PizzArchitect Thanks so much for the fast respond! 🙏🏼 I will definitely try this one. You also see people going for another 24 hr rise. Will have to give that a shot as well ☺️ Only question is if i have to use less yeast for a double fermentation :)
@@puntocerveza to answer your question: no more yeast than is necessary for the poolish. Effectively you’re creating a starter!
A clarification: the moment you put salt into the mixture, it’s a dough (good or bad) and therefore it won’t ferment any more. The additional rest time is “proofing” but “fermenting” is a separate process.
@@PizzArchitect Wooow this is very helpful indeed 😃Very useful information. Thanks!
Hi I have the same app but its updated since you put out the video. I saw some people complain where they say the new app lowers the yeast percentage. I entered the same data as your recipe on my pizzapp and I had to adjust the percentage by 20% to get to your 1.7 grams of yeast. Have you noticed the same thing. Is it more accurate now or should I leave the 20% variance? I heard this app was good but its weird that they changed the yeast ratio by that much. thanks for the video!
I found the time resting (CT or RT) and the temperature of those resting periods had the biggest effect on yeast, but I’ve not used it a while!
Nice video. Is there a reason you don't use the poolish or biga feature within pizzapp?
Thanks for the comment: reason’s quite simple! The Biga and Poolish features hadn’t been added yet (they started Beta testing those features shortly after I made that video!)
I love that white board. I clicked on the link you provided, however Etsy says it's no longer available. Would you by chance have another source? Thank you from Los Angeles.
drive.google.com/file/d/1US-rKzB2sQ7izgZ6CvHk8J-oHSTEN9A8/view?usp=sharing
That's a download link to that white board graphic, on a pdf - that you can download and print as you require: or print one and laminate it?!?! It's all yours - enjoy!
@@PizzArchitect Thank you very much. Too bad they're not available for purchase as a complete board. I sent an email to the maker of this board. Maybe they have another collecting dust.
Thank you again.
@@DD-bx3gm I admire your tenacity ... here, btw, is a Biga Recipe Video which has become my go-to technique for pizza ...
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Good luck!
A
Thanks for this video!! But I mostly make pizza balls for a larger group (10 balls) 100% water will be allot of poolish. How do I know how much I should use for the poolish?
Hi, thanks for the comment - I just programed 10 dough balls @ 300g/ball (with 70% hydration & 3% salt) : it's 1734 gm of Flour, 1214gm Water, Salt 52gm & 3.72gm Yeast ... so, the underpinning of why I do 100% Poolish, is the idea that you try and get as much of the flour to preferment as possible. So because poolish is equal parts water and flour, 100% poolish means you'll have 70% of the flour prefermenting. Only 30% of the flour (+ the salt) are added on closure.
Also, this idea of prefermenting as much flour as possible is the reason I do a 100% Biga (all the flour goes into the Biga, only water and salt added on closure).
If you're curious about my 100% Biga Recipe it's here:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
Good luck!!
@@PizzArchitect thanks for this detailed reply!! I will give it a try the next time! I will report back here with my findings!
This is a great video thanks! although I have one question : you set up the app for 4 hours RT an 24 CT. But what do you do with your poolish/biga? leave them at RT for 24h and add the rest? do you leave the dough at CT after this ? does it change anything if you set up different length of leavening at first ?
thank you
So for both Biga & poolish; I leave them at RT for an hour right after they’re made & then into the fridge overnight... when I wake up I remove the Biga/poolish from the fridge and let it get to RT prior to the closure ... when the dough is closed and balled, there’s more time at RT (at least 2hrs) ... all of the time out of the fridge (+/-) is what I program into PizzApp for RT and what we’re really after is how much yeast is required... the time in and out of the fridge dictates the amount of yeast!
@@PizzArchitect thank you for your response.
Though I don’t understand why putting the Biga or the Poolish in the fridge... isn’t the purpose of those pre ferment to FERMENT? The cold temperature of the fridge blocks the fermentation doesn’t it ? 🤔Shouldn’t you put them at RT ?
@@mijydu18 you’re very close: putting the dough in the fridge doesn’t block ‘fermentation’ it blocks the ‘leavening’, which can’t happen in cold temperature, the dough can only leaven (rise) when it’s RT (warm-ish)... we’re doing this whole process to get a mature dough, a mature dough simply takes time whereas yeast wants to move fast, so to manage the ‘quick moving’ yeast we use the fridge ... I hope that helps
@@PizzArchitect i understand everything thank you. Last question : why did you put 24h of CT but only leave the dough in the fridge overnight ? Haha
@@mijydu18 I do everything in the morning ... it's a legit 24 hrs in the fridge!
great video process and edit, always concise and effecient use of time....wonder if he's related to tony pro in the 'irishman' movie?lol
LOL! This might not be the only time that The Irishman has come up! I’m not related to him but I truly agree with Jimmy Hoffa, apart from showing up late: Tony Pro was totally underdressed for their meeting in a way that amounted to disrespect!
@@PizzArchitect LMFAO-agreed, so HOffa gets him back later in life with 'you people' scene.lol!....anyway, your older relatives cant verify if ya'll r related to the real TONY PRO (they kept his legal name in the movie so...)??
Bro can you explenation 1.9 ver pls im new in pizza world
Happy to explain anything further: I’m just not clear on what you’re asking!
Sir, what app that ur using
PizzApp ... free on App store
@@PizzArchitect tq my friend
Saw your video. Why do you use 100% of the water for your poolish ? Most of the pizza masters like Vito Iacopelli or Massimo Nocerino use only 25% of poolish of the total dough weight in their recipes. For day 2 you have no some water left to melt your poolish and salt in. Without water it’s harder to do that and also it’s harder to mix all ingredients in. Your dough will be much smoother and softer when the poolish and salt are completely dissolved in the water left to make your pizza dough. Let me know how you think about this?
Thanks for the comment: Actually Vito's earliest Poolish videos used 100% of the water, and I got used to that method and still use it because, the more flour you have prefermenting - the more digestible the end product will be. So, with equal parts water and flour: you need to max the water to max the flour.
I've only had success this way and haven't ventured too far off that - but with deference to maxing the flour in the preferment, what I mostly do now is a 100% Biga which uses all the flour in the Biga, so the closure is remaining water, salt, etc ... this is that video:
th-cam.com/video/OR63JKREVi4/w-d-xo.html
I like the video, but the music is distracting
If you read through the comments, you’ll see that’s a recurring theme!
What up with the cheesy background music ? My recommendation no music
I can’t concentrate on what you’re saying because of the music
sorry about that: hopefully the mathematical breakdown is clear!
This is funny. I really like the music actually.
@@zktec1 it’s too loud, thus annoying