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Picked a 3 hour poolish over a 12 hour biga for my Saturday bake and only one loaf got a good ear
Last Saturday I had a wedding order for 8 boules and decided to try a 3 hour poolish over my usual overnight biga because I was short on time and my starter was sluggish in the cold kitchen. The poolish loaves came out flat with no oven spring while the two biga test loaves I baked at 5am got perfect ears. I used King Arthur bread flour and a 72% hydration, so I really think the poolish just ran out of steam before I shaped. Has anyone else had a poolish flop this hard, or did I just rush the ferment?
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calebross9d ago
Did your poolish look doubled and domed before you mixed, or was it already falling back? That flat bake stings, but at least you know it was timing and not the flour.
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