White bread with overnight poolish
My starter seed culture is not ready yet so I'm practicing bread with commercial yeast in the meantime. I read in another TFL post that it's possible to make "artisan" bread using commercial yeast and was pointed to this link for Forkish's white bread with overnight poolish from FWSY.
I replaced about a fifth of the white flour with whole wheat, adjusted the quantities to make a smaller loaf since I only had 300 g poolish, and shortened the bake time to account for the smaller loaf. I floured a tea towel with rice flour and lined a SS bowl for the final rise. I guess I didn't flour it enough because the dough still stuck to the towel a little bit. I baked it in an enameled cast iron combo cooker at 450F for 25 min with the lid on and 20 min with the lid off.
I liked the interior crumb and the top crust was decent. But the bottom was quite thick, hard and tough. Too tough to chew. I'm not sure if I overbaked it or didn't let it proof long enough. I don't know if you can tell me how I can "fix" the bottom by just looking at my photos, but any help/advice would be appreciated. Thanks!