Poolish baking - failure
Hi all,
This is my first sourdough bread with baking result in complete mess.
Breadmaker - Kenwood BM450
loaf 500g
Poolish
white flour for bread 2.4 oz
water 1/2 cup (cold)
1/8 tsp inst yeast
Final Dough
white flour for bread 8 oz
water 6 oz (cold)
1/2 teaspoon inst yeast
1 tsp salt
sour cream 2 oz for making tender crust
all of the poolish
Dispenser
Salted cashew nuts 1 oz (chopped)
Walnut 1 oz (chopped)
Combined all ingredients for the poolish in a glass bowl. Covered the bowl with plastic wrap, leaving it at room temperature overnight.
Next morning the poolish looked like this;
IMG-0227.JPG
http://ubuntuone.com/2kJ4ETyH44BjV1EIvwSeKg
Poured all ingredients of the final dough in the baking pan.
Preheat time 3 min
Mixing time 20 min
Rising time 90 min
Baking time 50 min
Baking temperature 300deg F
(there is no temperature setting on the breadmaker. To reach higher temperature requires increasing the baking time)
Baking result likes this;
IMG-0228.JPG
http://ubuntuone.com/7GF3bqC5Ohm5Yse2isfyVp
IMG-0229.JPG
http://ubuntuone.com/73etJTZfFBWdQoCDJOqof7
- Bread top completely flat
- bread texture is poor with too soft bread.
Would it be;
insufficient yeast ?
insufficient baking time ?
TIA
satimis
A poolish is made with equal parts (by weight) of flour and water with a minute amount of yeast, far less than 1/8 teaspoon. So right from the start I see that your recipe falls short. What you need is a good recipe and this is not it.
Jeff
Hi all,
Thanks for your advice.
The recipe used is a modified one based on;
My Pain Sur Poolish (Daily Bread)
http://www.thefreshloaf.com/recipes/mydailybread
I cut the ingredient quantity to half to make ONE loaf. It uses equal part of flour and water.
For easy measurement of flour I converted its volume to weight according to;
http://allrecipes.com/howto/cup-to-gram-conversions/
Bread flour 1 cup = 136 g = 4.8 oz
1/2 cup = 2.4 oz
I suppose I have to adjust the rising and baking time? Shall I use lukewarm water (38~40 deg C)?
B.R.
satimis