Pizza

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swedeee in reply to @Saffronspokes

i really want to start using pizzapp for poolish - atm just using mypizzacorner recipe and dialling up the hydration a bit. what % poolish do you use - 50%? also what timings - is it poolish overnight, knead in the AM. ball up after a couple of hours?

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Saffronspokes in reply to @swedeee

Yeah 50% Poolish. I normally do a 12hr Poolish (7pm to 7am). Mix the rest of the ingredients in and then do 3 stretch and folds taking me to 8am. I'll then bulk prove util 2pm, ball and then leave to prove for 4hrs before shaping and cooking around 6pm ish.

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jb000 in reply to @Saffronspokes

Sorry for the repeated questions but all of the above is at RT?

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