Poolish Stuffing Bread
Thanks goes out to John01473 for foindin the errors in the spreadsheet for thos and the SD Stuffing Bread Post. Same spreadsheet - same errors. Now all is fixed. Nice catch John!
We made the SD portion of the Thanksgiving really big chicken stuffing yesterday and today we did the polish version of white bread for the stuffing. We only have 8% whole grains in this bread and started the poolish for it yesterday.
We made a little extra poolish for some Parker House rolls we don’t need at all, with the piles of dressing too, but we make them anyway so we can blitz the leftover rolls into bread crumbs for other stuff.
The poolish was started with 1/8 tsp of active dry yeast with equal amounts of AP flour and water and allowed to ferment at room temperature for 5 hours before refrigerating it overnight.
While the poolish warmed up for two hours the next day we autolysed the flours, salt toasted bits and water to make sure the flour was hydrated.
After mixing the autolyse with the poolish we did 10 minutes of French slap and folds and then allowed the dough to rest and develop for 2 hours in a plastic covered oiled bowl - with no stretch and folds – not one.
After 2 hours we pre-shaped and then final shaped an oval for the oval rice floured basket and set it aside to proof for 2 hours at room temperature in a grocery plastic shopping bag. It was handy and people don’t get nearly as upset with me as normal when they find out the dough was proofed in used trash can liners.
When the dough was proofed it was un-molded onto a parchment covered broiler pan for the mini oven, smartly slashed and placed into the 500 F pre-heated mini oven with 2 of Sylvia’s steaming cups. We tossed in half cup of water into the bottom of the mini oven for some instant steam shut the door and turned down the temperature to 450 F after 2 minutes..
We steamed the oval for a total of 12 minutes before removing the steam and turning the temperature down to 425 F, convection this time. We baked it for another 15 minutes, (27 total), and turned it 120 degrees every 5 minutes to make sure it baked evenly and actually turned it on its top for 5 minutes to make sure the bottom baked as well as top.
When the internal temperature registered 205 F, we turned off the oven, left the bread inside the mini with the door ajar for 10 minutes to let the skin crisp. The bread’s temperature rose to 210F while resting. It was then moved to a cooling rack for an hour to cool.
It sure baked up nicely on the outside, sprang well, has the mini's blisters and nice brown color. We had one slash that blew out for some reason too. Sure smells good, but we will have to wait for it to cool before we can look inside,
The crumb came out fairly open, was a beautiful light yellow color, moist and tasted terrific - especially with butter. You forget how good commercial yeast bread can be if you haven't made it for awhile. It really is delicious even if it isn't sour :-) It will be perfect for tomorrow's stuffing. Happy Thanksgiving to everyone.
Levain % of Total
White Whole Wheat
T. Dough Hydration
Whole Grain %
Total Weight W/ 8 g of sal