Converting Reinhart ciabatta/focaccia to SD

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Hi.

I took two recipes from BBA (ciabatta and focaccia), both includes a poolish, and both uses instant yeast.

I'm just making my poolish with my SD instead, and planning to follow the rest of the recipe watching the dough and not the clock. Makes sense? Is it a good idea?

Also, one of them calls for more yeast in the final mix. I just thought to ignore this as I don't see any good in adding more starter to the mix. Again, makes sense? Good idea?

 

thanks

 

v.

quest for only a couple years or so... I've read here that if you do not use the yeast in the recipe you should increase the amount of levain you use in the recipe to about 20% (or more of the total).  Then of course you have to wait longer for your rises, but the flavors should be more robust. 

Yes, always the dough and not the clock

Good luck

hester

Or tell me what the total flour in your recipe is?  Off hand I'd say that if the poolish alone is a large %age of the recipe, then you are okay.  I'd still like to know the total flour amount.  And total poolish amount

hester

 

22.75 ounces  of poolish (100% flour / 107% water / 0.27% instant yeast) | 169%

13.5 ounces bread flour   | 100%

0.44 ounces salt | 3.3%

0.17 ounces instant yeast | 1.3%

3 to 6 ounces water (or milk or buttermilk) | ~ 33.3% (I'm using water)

 

(his calculations)

 

That's it :)

My poolish is not 107%, it is 100%

 

thx

v.

 

and late night.


So there is 13 oz of bread flour and 22 + oz of poolish of which ~ 1/2 is flour? so 11 oz (about) of flour in the poolish? And the 13 oz of bread flour obviously does not include the flour in the poolish, right?  So total flour is about 24 ounces, including that flour in poolish?

Sorry for my density

hester

How the dough is becoming and go for the most I can use, as I think for ciabatta wetter is better. So begin with 3 go until I feel is enough... It is an unbelievable range, isn't it?

w your educated instincts. 

The poolish amount is so large and if it's active and happy you should be just fine eliminating the yeast entirely.

For me, I learn more from my mistakes than my successes.  Your plan sounds very good and reasonable and seems like it'll work fine.  As you say, watch the dough, not the clock.

Good luck and I cannot wait to see your result.

hester