FWSY Overnight Blonde - Yummy!
Today's bake: Forkish's FWSY Overnight Blonde
Did the bulk rise partially in a cool room, the remainder in the fridge. Pulled bowl out at 6:30 AM, let sit until 8AM, then shaped boule. Let proof 90 minutes then baked in dutch oven at 475, 30 minutes with lid, 15 minutes uncovered. Internal temperature approx 210.
Forkish recommends letting sit a few minutes longer in the oven to continue to bake crust - I should have, needed to be a bit darker. I also think it could have baked just a few minutes longer.
Is 90 minutes a long enough proof, when the dough is still pretty cool? I'm thinking I should try for 2 hours before I bake - FWSY recommends 3 1/2, but I'm so afraid of over proofing. Maybe that will give me bigger cells in the crumb?
Learning more every week!