I usually do 8 minutes, rest 3 to 5, then build some surface tension. You can also just mix until there is no dry flour, like 2-3 minutes, then rest 20-30 minutes and finish after the rest/autolyse
As long as your measuring in grams? Is it not as damp when mixed, or not as damp when being used? It gets runnier as it ferments, if you get to it right when it peaks it should be runny enough.
@@LevitaNostra Grams, yes. Sorry for not being clear. Your's looks damper just after mixing. And other breadish recipes by others the dough looks different. Tastes ok! ;)
@@lawrencekellie it may just appear that way or you are using a stronger flour, or possibly more germ and bran in your flour. Whole wheat 100% hydration feels like 75-80% white flour for instance
At th-cam.com/video/x9_xJT-mIyA/w-d-xo.html you have a tool sitting on the bench (bottom, right of screen). I've been trying to search for it to get a better look at it, but I can't find it. What is it, including the brand, please? I've read your description a couple of times, and the real gold nugget is the last two paragraphs where you define poolish and biga in a VERY easy-to-understand way. I now know if I want to make a poolish, use 100% of the water. Biga, use 100% of the flour. Boom, it's done! Thank you Lawrence
The red and black item is a bowl scraper (I'll find a link) I recommend using preferments (total weight of the BIGA or Poolish) to weigh 20% of THE REMAINING dough's flour, with a long cold fermentation, and additional yeast in the final dough. But for 100% BIGA or Poolish that is the idea!
@@LevitaNostra As you have already guessed by now, I'm impatient. I don't think of pizza 2, 3, 45 (huh??) days away. I realize the taste may be "better," at least different. But my palate is not that sophisticated! :) I may someday be more patient ;) If I want a fast pizza, I call the "store." A four-ish hour recipe can work for me, and maybe make a better tasting crust. "Link" Looking forward to it.
@@lawrencekellie taste is one thing, digestibility is another. It is easier on the gut to long ferment as the gluten begins to break down enough to still have good structure but also get predigested by yeast and bacteria, as our bodies can not fully digest gluten, that's why sourdough is so light on the stomach for instance, long ferments have a similar affect! Link sent above!
Just wanted to say I’m a fan of your work keep it up seriously inspiring!
Thank you very much 🙏💪
Absolutely cool! Thank you.
Thank you Ecnerwal!
Thanks bro!
You bet!
By the way, the poolish is now (8:30am PST) half an hour into it's total time.
You got lunch!
@@LevitaNostra That's how it's planned! :) Again, thank you for the recipe.
How long do you hand knead it for? How many minutes?
I usually do 8 minutes, rest 3 to 5, then build some surface tension. You can also just mix until there is no dry flour, like 2-3 minutes, then rest 20-30 minutes and finish after the rest/autolyse
My poolish never looks as damp as yours....or others. I measured precisely.
As long as your measuring in grams? Is it not as damp when mixed, or not as damp when being used? It gets runnier as it ferments, if you get to it right when it peaks it should be runny enough.
@@LevitaNostra Grams, yes. Sorry for not being clear. Your's looks damper just after mixing. And other breadish recipes by others the dough looks different. Tastes ok! ;)
@@lawrencekellie it may just appear that way or you are using a stronger flour, or possibly more germ and bran in your flour. Whole wheat 100% hydration feels like 75-80% white flour for instance
At th-cam.com/video/x9_xJT-mIyA/w-d-xo.html you have a tool sitting on the bench (bottom, right of screen). I've been trying to search for it to get a better look at it, but I can't find it. What is it, including the brand, please?
I've read your description a couple of times, and the real gold nugget is the last two paragraphs where you define poolish and biga in a VERY easy-to-understand way. I now know if I want to make a poolish, use 100% of the water. Biga, use 100% of the flour. Boom, it's done!
Thank you
Lawrence
The red and black item is a bowl scraper (I'll find a link)
I recommend using preferments (total weight of the BIGA or Poolish) to weigh 20% of THE REMAINING dough's flour, with a long cold fermentation, and additional yeast in the final dough. But for 100% BIGA or Poolish that is the idea!
Found it! Mainstays Plastic Pan Scraper, Safe for Non Stick Pots and Pans, Red www.walmart.com/ip/378953139
@@LevitaNostra As you have already guessed by now, I'm impatient. I don't think of pizza 2, 3, 45 (huh??) days away. I realize the taste may be "better," at least different. But my palate is not that sophisticated! :) I may someday be more patient ;) If I want a fast pizza, I call the "store." A four-ish hour recipe can work for me, and maybe make a better tasting crust.
"Link" Looking forward to it.
@@lawrencekellie taste is one thing, digestibility is another. It is easier on the gut to long ferment as the gluten begins to break down enough to still have good structure but also get predigested by yeast and bacteria, as our bodies can not fully digest gluten, that's why sourdough is so light on the stomach for instance, long ferments have a similar affect! Link sent above!
@@LevitaNostra Mainstays? I would have thought someplace more elegant...like...Fred's Corner Bar! :) Thank you