I am making a bread recipe(White Flour with Poolish), according to Ken Forkish's Flour Water Salt Yeast. In the recipe, he indicates that the poolish should "triple in volume." When I tried making it the poolish increased in volume but not three-fold,; it is bubbly. Is there something wrong? What could possibly be causing this? I am using white wheat flour that has a 10% protein content, should I go for one higher?
The poolish recipe I am using is: 250g white flour, 250g water(27C), and 0.2g instant yeast. It has a 12 hour fermentation period.