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