The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

theo's blog

theo's picture
theo

My first bread made with poolish.  It was excellent!! the crust was crackly and not hard the crumb was creamy and flavorful.  

One thing interesting is that bulk fermentation took 3 hours longer than what was recommended in FWSY

 

theo's picture
theo

This is the results of Forkish's Overnight white bread

The directions state dough requires 12-14 hours bulk fermentation with a temp between 76ºF and 78ºF.

 

DOUGH STATISTICS

\

DOUGH FORMULA

PRE MIX

MIX COMPLETED

AUTOLYSE COMPLETED

BEFORE KNEADING (ADD SALT)

KNEADING COMPLETED

COMPLETED BAKE


SOUNDS OF BREAD

 

sounds of bread from on Vimeo.

CRUMB

DELAYED GRATIFICATION

COMMENTS

  • A couple of hours during bulk fermentation i noticed my dough rising too fast.  I rechecked my calculations and realized I added 10 x more yeast than required. I needed 0.4 g and not 4 grams. I was about to discard the bake but decided to see it through.  To retard my yeast I stored dough in the refrigerator. I watched it rise to the desired level. About 7 hours
  • The bake came out excellent.  The crust was perfectly crunchy.
  • Also, Im happy I was able to reach my desired dough temp
  • Next time i will bake it a little longer to get a darker crust. Of course most importantly use the correct amount of ingredients

 

 

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