The Fresh Loaf

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FWSY Overnight Blonde - Yummy!

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Gail_NK's picture
Gail_NK

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.

Learned:

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.

Question:

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!

Comments

Darwin's picture
Darwin

Absolutely a beautiful crust!  I would consider a bit longer on the rise (but I don't know much about bread), the smart folks will be along shortly with the proper answer.  

I take it the cat is on guard duty.  :)

Gail_NK's picture
Gail_NK

Darwin,

Thanks for the kind words! My bread is definitely a work in progress...

I wanted to call the photo "Still life with cat" but she took off right after I got the photo, so it didn't seem appropriate! Yes, she is our "watch cat!"

Agreed that I need to go longer on the rise - next time will up it to 2 hours and keep experimenting with longer proofing until I get it right. The bulk rise was 6 hours in a cool room (65 degrees) and 10 hours in the fridge (which is on the low end of the range for chill). 

Onward and upward!

dmsnyder's picture
dmsnyder

The bread certainly looks good, and you enjoyed it, so it's good.

Having made this bread a couple of times, I do think 90 minutes is too short a proofing, especially if your kitchen was cool. All else being equal, longer proofing would give you larger holes.

Use the "poke test" to judge when the bread is adequately proofed. BTW, I have found that baking in a covered cooker provides more tolerance for over-proofing than baking directly on a stone. So you have a cushion against over-proofing.

David

Gail_NK's picture
Gail_NK

David,

Any thoughts/advice as to how long I should aim for? The kitchen at that hour is about 65-68 though by baking time it's up around 70. I always put the shaped round on a piece of parchment paper then tuck it into a plastic bag to rise - keeps it "humidified" for the proofing. I'm still not brave enough to try proofing it in a basket since I've had them stick badly before. Such a coward! 

Thinking I'll try for 2 hours next week and 2 1/2 the following week - and try the "poke test" to see how it's going. I'm really hoping for bigger cells in the crumb so gotta be brave! 

BTW - have you tried the "Overnight Brown"? How has that turned out?

Thanks for the nice encouragement!

Gail NK

dmsnyder's picture
dmsnyder

Hi, Gail.

My slogan is "Watch the dough, not the clock." I started trying out Forkish's breads last Summer, when my kitchen was running in the high 70's (dF). Everything took less time than the book said. Now, with my Kitchen  68-70 dF, fermentation and proofing take just about what the book says. The points are: 1) Watch the dough, etc., and 2) ambient temperature makes a BIG difference in the speed of metabolic processes. Fermentation, for example. So, you need to get to know your dough well enough to judge it, not go by the clock. It sounds like you are on your way.

I have made the Overnight Brown, Blond, Pain de Campagne, Field Blends 1 and 2, Levain Pizza .... maybe another one or two. All were very good. I think I like the Pain de Campagne with increased whole grains best. See my blog for all of the above bakes. 

David

hanseata's picture
hanseata

Always go by poke test, and not by kitchen timer - the poked dimple should just come back a little bit, but not fill up again. You can avoid the bread sticking in the basket by generously flouring it, and slapping the banneton on the counter, as Forkish does.

The Overnight Brownie ist great, and you can vary the formula with other flours, like Einkorn Hazelnut Levain.

Happy Baking,

Karin