The Fresh Loaf

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CrustyMac's blog

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CrustyMac

Hi everyone,

New here and new to breadmaking which my wife and I began to do in the sleepless days following the birth of our son 6 weeks ago! I tried to bake Ken Forkish's overnight country blonde using my levain and got mixed results. 

 

First the dough was quite wet and difficult to handle. I ended up having to add quite a bit more flour during the shaping stage just to be able to form it for proofing.

 

I also noticed the fermentation might have happened on overdrive. We live in a tropical climate and I ferment the doughs at room temperature which might be 24 or 25c. I fermented this dough overnight and it at least tripled in size. Proofing also may have been too long. 

 

When I tried to score it (I'm not sure I like Forkish's technique of using the folds as scores) the dough deflated significantly, and didn't really spring back in the oven. 

The taste is pretty good but a little denser than I would like, the crust is a bit too thick and just a little disappointing overall. 

 

Anyone have any idea what might have gone wrong with this? I find it really difficult to work with wet dough (this was hydrated at 78%), and I'm guessing that is why in part it ended up being a bit flat?Perhaps because we live in a tropical humid environment I should hold back a bit of water when I mix the dough? And maybe cut down fermentation by 25% or something?

 

Any advice would be welcome. I am really enjoying breadmaking and am keen to learn whatever I can! 

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