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Hello all my dear friends, I'm getting a lot of questions about the Poolish technique lately and I decided to make an in-depth video on the subject. I hope you like it...but above all that it can be helpful! A hug to everyone...VVB! ???????????????????????????? DOSES FOR 6 PIZZAS OF 275g Poolish: Strong flour (360/400W) = 700g Water (rule of 70) = 700g Compressed yeast = 2.1g Final dough: Weak flour (230/270 W) = 300g Compressed yeast = 3g Salt = 27g Temperatures and complete procedure are in the video. ENJOY PIZZA!!! ???????????? WHAT I USE: Small dough container: https://amzn.to/3B70Io6 Large dough container: https://amzn.to/3eaM6ee Rigid dough cutter for cutting: https://amzn.to/3CRpUjK Flexible dough cutter for removing dough: https://amzn.to/3wKzz7S Contemporary perforated pizza peel 30cm: https://amzn.to/3cFq2YQ Ooni cartwheel pizza peel 36cm: https://amzn.to/3TymAQa Turning paddle: https://amzn.to/3AFPXYr Digital scale 5Kg/1g: https://amzn.to/3AJY8TD Precision scale – 200/0.01g: https://amzn.to/3Ra9KpS Ooni Koda16 oven: https://amzn.to/3KAPQlr Diastatic malt syrup: https://amzn.to/3KDJL7K Whole wheat germ oil: https://amzn.to/3CJL3MC Grilletta professional benchtop mixer: https://amzn.to/3AJSGA9 Infrared pyrometer: https://amzn.to/3xb7Tt5 Bosh 850W mixer: https://amzn.to/3B6mZSO Braun 1000W minipimer: https://amzn.to/3KEOZAa VEVOR incubator – 25Lt - 5-60°: https://amzn.to/3ejS78E Baking tray 44.5 x 37.5 X 2: https://amzn.to/3B56kio Baking tray 37x44.5x3 cm: https://amzn.to/3B26vLw Oil measuring bottle: https://amzn.to/3Rrlx2D