The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1st poolish boule that really expanded

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Casey_Powers's picture
Casey_Powers

1st poolish boule that really expanded

Is this from not having a tight enough ball?  I tried to get it tighter but it was very sticky.  I will try this again.  waiting for that 12-14 hour preferment was so hard!  I went for the 12 since my kitchen is 75 degrees.  

Comments

dabrownman's picture
dabrownman

Casey!  Well done.  I see you posted the interior shot on a separate post.

Mini Oven's picture
Mini Oven

as I suspected...  try a 10 hr poolish next time under the same conditions (temp, humidity, same hydration)

Also what is that loaf in the top left corner hiding off the page?   It looks pretty good too!  

Casey_Powers's picture
Casey_Powers

I am trying this again tomorrow. I am going to do a ten hour pre ferment for my poolish.  And, I may shape the boule twice.  I vacillate between reading a recipe literally and filled with eager anticipation to get the dough started.  I am learning to feel and recognize the dough.  

Warm Regards,

Casey

Casey_Powers's picture
Casey_Powers

I made the 75% WW boule the other day.  That shape was way tight.   It looked really nice.  The WW is so dense Compared to hydration doughs.  

Warm Regards,

Casey