need help w/ village baker recipe
Hello, I would greatly appreciate help with this recipe or getting a new recipe to achieve what I am looking for, which is a great crispy, chewy crust, but nice and airy inside. I am almost there with the Village Baker Recipe, making the poolish night before and adding the flour and using the autolyse method of rising.
1st batch - next morning added flour, etc to poolish and let rise 1 hour and folded,
let rise 1 hour and folded, lastly, let rise another hour and shaped into two round loaves and baked 20 minutes. Forgot to slit, but the loaves were small, dense, heavy w/ doughy insides, good flavor though.
2nd batch - next morning added flour, etc to poolish, let rise 1 hour and folded, let rise 1 hour and folded, let rise another hour and shaped into two rounds and let rise another 90 minutes, slit the tops and baked. Gorgeous crust, chewy, airy chewy pockets inside, great flavor, BUT, instead of being a nice, high well shaped round, they were spread quite thin.
I would like it to be a little higher and tighter shape. The big difference between the two batches is that I am not sure exactly how many times I am to let it rise and fold before I shape into loaves, and also if I am to bake it as soon as I shape into loaves or let it rise after I shape into rolls.
This dough has such a great flavor, but it spread out so thin. I would like to know the exact timing of these folding and risings I should be doing and also, if you have a differnt recipe for a bread that has a tad more structure to it so it doesn't spread out so thin while rising...although this is a great looking and great tasting bread, but I would like it to be more like a boulle.
Thank you so much for your time in advance.