Well trying again…. This is already turning out interesting.
Mixed the Poolish and Levain today and decided to make the temp of the mix 80°F.
My flour was 74.5°F I thought I’d make the water temp 85°F. Both weights of flour and water were 200g … the average would be ~ 80°F.
I microwaved my water and got it too hot (96°F). I cooled down to 88°F with an ice cube. Frankly, I got impatient. Anyway, the resulting temps were 83°F. Pretty close…
I dropped them both into my proving box at 80°F
Here’s the wrinkle…
At 0930 (1 hour 15 minutes later) my Poolish is almost 1.5x bigger and my leaven is maybe 10% grown! Oops.
This was me not carefully following method.
If I’d read more closely I would have noted I should have used 75°F for the Poolish and 80°F for the Leaven. I should also have had them NOT in the Proving Box…do them at room temp.
The result would be them growing at a closer rate.
I autolysed my main flour and I’ll mix it all together earlier. I’ll see how the bulk ferment turns out.
Will just have to flex…
Baked By Bear Sourdough 