crookstonpies

Poolish
90g water
90g flour
1.5g yeast
1.5 honey

Dough
210g water
375g flour
12g salt

Notes: Makes 260g dough ball – 3 pies, and is 65% hydration.

T-1 Days to cooking day, make poolish:

• Mix Poolish: water, flour, yeast, honey
• Warm rise 1 hour, rise for 24 hours in fridge
• Cover and do not let air in, fridge rate for 24 hours minimum

Cooking day:

• 3:15p Mix poolesh in 210g water, then add half flour, salt
• Put in all flour, mix, and leave dough for 15 minutes
• Olive oil hands, close the dough in like a ball from outside in
• 3:30p Olive oil in dough, rest for 30 min
• 4p Divide dough into 3 equal dough balls in oiled container
• Sit out for 2-3 hours if 70+ in proofing oven (4 hours if 65 degrees temp) and then cook!