Recently, I tried to make the 'Flute Gana', the poolish baguette from Bernard Ganachaud according to the formulation that Daniel Leader described in Local Bread but ran into a few hiccups. I was wondering if anybody has tried the recipe and been successful.
The problem I have is it seems that the recipe calls for an excessive amount of yeast especially with the 12 to 24 hours retardation. First, my poolish tripled in size in 8 hrs at 72 degrees and overflowed the container. For the retardation, because of the lack of room in my fridge, instead of proofing the shaped loaves in the fridge, I ferment the dough at room temperature then refrigerate it for 24 hours before shaping, proofing and baking. The first fermentation at room temperature took only 1 1/2 hours to double in size and it kept expanding while refrigerated. The loaves were easy to shape and had good oven spring. The crumb was light but the holes were small and uniform in size. The crust color was pale gold after 23 mins in the oven and just did not have the caramelization that I normally get with an extended fermentation and the taste was kind of bland. Maybe the corn flour addition has something to do with that. All in all rather disappointing result.
Any comments would be greatly appreciated. Thanks.