May 17, 2018 - 1:29am
Hi Everyone! Urgent help required to fix Poolish with too much yeast!
Hi guys :) I hope you're having a good day.
I'm trying to make a Ciabatta bread for the first time, and following the recipe using a YouTube video - https://youtu.be/D9ZvlKQmm6M
I made a Poolish and shucked it into the fridge overnight, and only now realised that I've the the massive mistake of adding 1/4 tablespoons of dried yeast, as opposed to the 1/2 teaspoon I was supposed to add. I've added that to 100g of water and 100g of flour, and now I'm wondering if there's anything at all I can do to rescue the Poolish.
Any input would be appreciated, thanks!
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It says a 1/4 tsp of dried yeast for the poolish.
and it's not a massive mistake. It'll still work. As long as you watch the dough and not the clock. Does your poolish look all spongy as in the video?
Sorry, 1/4tsp is what I meant. Yes, it does look as spongy. If anything, will it not be too spongy? Should I split the Poolish into smaller batches and use it? Or should I use it as is?
:)
instead of a 1/4 tsp?
It's interesting that he does the ferment in the fridge. Poolish is often done at room temperature using a very small amount of yeast.
You can't take out the yeast however I don't think it'll be a problem. It's not going to run out of food sitting in the fridge all night. It'll still be good to use in the final dough. Just watch the dough and not the clock.
I didn't complete the recipe but does he use more yeast in the final dough? If so then don't add any extra. If not then push ahead and it'll still make nice ciabatta.
My pleasure :)
So roughly 3 times the amount. No more yeast is added to the dough in the recipe at any additional time. My question was if I should split the Poolish into 3 portions and use only one, to compensate for the additional yeast added!
tbsp. instead of tsp. Now I'm getting you.
The issue would be if the poolish still has any life in it as the yeasts might have eaten up through all the food. If not then adding a 1/3rd of the poolish won't help correct the mistake.
If the poolish looks lifeless or not spongy anymore then I would add it (as you get the benefit of the taste and texture) plus a little extra yeast into the final dough as it wouldn't be getting any from the poolish.
If it still looks spongy and smells yeasty (not alcoholic) then go ahead and bear in mind it'll probably be quicker than the recommended time.
If you still aren't sure then you can make another one but it'll be a flying poolish which is done at extra fast time with more yeast and you won't have to wait another 12 hours.
So up to you.
Cut the amount of yeast to add into the dough in half. A forth tablespoon of yeast is closer to 3/4 teaspoon.
Keep Poolish chilled until ready to mix up the dough. Use warm (not hot) water to help warm up the dough. It should be fine. No biggie and like already said, "watch the dough." :)