March 10, 2018 - 4:59pm
finger poke test
I know this has been discussed forever and I have read much of what is here and there.
But ..... with a multigrain loaf bread, should the finger poke test work more or less the same?
I have just been going by eye and time. 90% of the time I hit it right, but every now and then, collapsed ovenproof.
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Why not?
Make sure you dust your finger with flour; if the dough is sticky, the dough may spring back simply because it sticks to your finger.
thanks. That has not been the issue that I have observed but I will do that with tonites loaf.
Well, it depends a lot on what you mean by a 'multigrain loaf'. Is it an enriched dough with mostly bread flour and 'some' other grains? Or is it a lean dough made with 100% whole stone-ground grains? Or something in between? Is it room temperature or recently out of the fridge?
Generally whole grain doughs will ferment more quickly than white dough (especially if it contains whole rye), so best to err on the side of underproofed. If it's in a pan don't let it dome too high before baking.
something in between. about a 60/40 split (rye/ww/oats/teff/buckwheat) grain/bread.
2c sponge.
1tsp yeast.
2 tsp salt.
rise is in the oven nest to a boiled bowl of water.
I let it go an hour last night. It fell a bit and is a little crumbly in the slice. I'd guess my sponge is active enough now that I don't need added yeast. Just have to balance the salt.
on poke, it came back half way so I figured it was ready.