Forkish's Overnight White - first poolish
Baked at midnight! 12 hour pre-ferment, 2.5 hour bulk ferment, 3 folds in the first hour, 1 hour proof. 425 oven * (see below): 30 minutes covered, 15 uncovered .
The aroma after 30 minutes in the oven was incredible! - like browned butter. I almost slept in kitchen.
I exercised great restraint and waited until morning to try it. The crust is more on the chewy side, as is the crumb.
The taste is mildly more complex than the Saturday white bread - it's a noticable, but not a huge difference
I think the crumb is just OK on this one, the loaf could have benefitted from more folds and maybe a longer proof.
It's also been raining here and I didn't adjust the hydration to account for the increased humidity - details.
This was baked in a Staub coquette. The Staub has a black enamal interior which can make things brown (or burn) faster than you'd expect.
I've learned to keep the heat down a bit. 425 instead on 475. I may need to start the normal temp and lower it after 5-10 minutes and increase the baking time accordingly.
This time the the rack was too low in the oven so the bottom got a bit scorched - not a deal breaker but I need to remember to take these things into account.