Poolish deflated after refrigeration
After I allowed the polish to rise for approx. 10 hours ( it had risen quite a bit) and I placed in the fridge overnight - I find that the level has dropped from the high it had prior to refrigerating ? Why ?
Best Answer
Yeast fermentation slows down under refrigeration but does not stop altogether. After 10 hours, the poolish probably exhausted all of its food for the yeast. Putting it in the fridge did not accomplish much of anything afterwards. It needed to be fed again.
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Can I use deflated poolish?
If your poolish did not collapse you have not done any damage to your dough. If it did collapse and you used it fairly soon after (depends on room temp/yeast amount/flour type etc) you will be fine. If it sat for too long after collapsing I would not use it.Why did my dough deflate in the fridge?
When carbon dioxide exerts more pressure than a fully proofed dough can withstand, the cell membranes tear, releasing the gas and deflating the dough. An overproofed dough won't expand much during baking, and neither will an underproofed one.Can you leave poolish in fridge?
Yeah, absolutely. Pop it in the fridge tightly covered and then an hour before you plan to use it, pull it out and proceed as normal. You might find you get better flavor!Why did my dough deflate after rising?
The reason for this is that the yeast in your bread has exhausted itself and does not have any more energy after you put it in the oven. Also, your bread dough has expanded too much and when you put it in the oven your dough cannot rise anymore because the yeast cannot produce any more gasses and it then collapses.How to Make Poolish for Beginners - Easy \u0026 Fast
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