The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

FWSY Overnight White Bread First Attempt

theo's picture
theo

FWSY Overnight White Bread First Attempt

This is the results of Forkish's Overnight white bread

The directions state dough requires 12-14 hours bulk fermentation with a temp between 76ºF and 78ºF.

 

DOUGH STATISTICS

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DOUGH FORMULA

PRE MIX

MIX COMPLETED

AUTOLYSE COMPLETED

BEFORE KNEADING (ADD SALT)

KNEADING COMPLETED

COMPLETED BAKE


SOUNDS OF BREAD

 

sounds of bread from on Vimeo.

CRUMB

DELAYED GRATIFICATION

COMMENTS

  • A couple of hours during bulk fermentation i noticed my dough rising too fast.  I rechecked my calculations and realized I added 10 x more yeast than required. I needed 0.4 g and not 4 grams. I was about to discard the bake but decided to see it through.  To retard my yeast I stored dough in the refrigerator. I watched it rise to the desired level. About 7 hours
  • The bake came out excellent.  The crust was perfectly crunchy.
  • Also, Im happy I was able to reach my desired dough temp
  • Next time i will bake it a little longer to get a darker crust. Of course most importantly use the correct amount of ingredients

 

 

Comments

idaveindy's picture
idaveindy

Somewhere you said you're an engineer.  The extreme detail-oriented documentation here, charts, photos, video, etc., proves it.  

You are well on your way to being a master bread craftsman.

Welcome to the club.

Bread is a genre where the engineer and the artist merge.  It is science and art.