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.
BEFORE KNEADING (ADD SALT)
SOUNDS OF BREAD
- 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