Folding and Proofing
My first post after lurking for some time.
I have been making a lean rustic bread, soemthing like a french bread. I have made it about 10 or so times. My question is along the lines of folding, and proofing. The recipe states that I shouldallow the first fermentation to go for 90 minmutes, then fold once and then divide, shape proof etc.
What I am finding is that a primary ferment for 90 minutes is too long. Often the dough has risen more than double, and by teh time I get thoguh with teh fold and shaping, the 2 hour proof does not get the loaves proofed enough for me. Oh, I get significant oven spring, tehy taste greate tc. BUT... I'd like tjhe crumb to be a bit lighter, and have a few more larger holes. So...
How is this done? I have a few ideas, and I think I'd like the feedback to address these ideas specifically, but additonal thoughts are always welcome!
1. Too long of a primary ferment. Shorten it up so there is a bit of life left in teh yeast as the loaves proof and can get a little bigger.
2. fold three times during the first fermentation, say every thirty minutes until 90 minutes, then divide and shape. Doesn't folding provide some structure for larger holes to form during proofing?
3. use less yeast. I think that maybe I have too much yeast in teh recipe, 1 tsp for the poolish, 2 tsp for the main dough. If there are too many yeasties, they will eat all the food all at once and ther ewon't be enough sugar left for them to eat when proofing time comes along.
Anyway, I think my dought is in good shape, I mix using a kitchen aide, use a poolish, knead for 10-15 minutes, dough is a little on the wet side, but not too wet ~65% hydration. I bake on a stone at 475 for 15 minutes and get 200F center temperature.