The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

FWSY white bread with poolish

ifs201's picture
ifs201

FWSY white bread with poolish

This was my second attempt at making bread. I replaced 20% of the four with whole wheat. I had trouble getting the bread to split naturally during the bake. 

 

Comments

Bread1965's picture
Bread1965

You should be happy with it.. well done!

Shaping technique will help to build tension in the loaf and produce a defined 'ear'.

ifs201's picture
ifs201

Thank you! Definitely a novice and I will work more on my shaping skills. I had a bit of trouble shaping this dough because I found it to be pretty wet. 

Danni3ll3's picture
Danni3ll3

To get the natural ears, try cutting the proofing time just a bit when you put in wholegrains. Forkish always pushes the times to the limit and with some whole grain in there, the proof would go a bit faster. Nice loaves!

ifs201's picture
ifs201

Thank you! I have been reducing the proofing time a bit based on what I've read on TFL, but maybe I need to cut back a bit more!

davey1025's picture
davey1025

I have found in all of Forkish recipes his proofing times are more than needed and now watch my dough carefully. On this loaf it called for 4 hours but after 3 hours it was ready.