Poolish baking - failure
Hi all,
This is my first sourdough bread with baking result in complete mess.
Breadmaker - Kenwood BM450
loaf 500g
Poolish
white flour for bread 2.4 oz
water 1/2 cup (cold)
1/8 tsp inst yeast
Final Dough
white flour for bread 8 oz
water 6 oz (cold)
1/2 teaspoon inst yeast
1 tsp salt
sour cream 2 oz for making tender crust
all of the poolish
Dispenser
Salted cashew nuts 1 oz (chopped)
Walnut 1 oz (chopped)
Combined all ingredients for the poolish in a glass bowl. Covered the bowl with plastic wrap, leaving it at room temperature overnight.
Next morning the poolish looked like this;
IMG-0227.JPG
http://ubuntuone.com/2kJ4ETyH44BjV1EIvwSeKg [1]
Poured all ingredients of the final dough in the baking pan.
Preheat time 3 min
Mixing time 20 min
Rising time 90 min
Baking time 50 min
Baking temperature 300deg F
(there is no temperature setting on the breadmaker. To reach higher temperature requires increasing the baking time)
Baking result likes this;
IMG-0228.JPG
http://ubuntuone.com/7GF3bqC5Ohm5Yse2isfyVp [2]
IMG-0229.JPG
http://ubuntuone.com/73etJTZfFBWdQoCDJOqof7 [3]
- Bread top completely flat
- bread texture is poor with too soft bread.
Would it be;
insufficient yeast ?
insufficient baking time ?
TIA
satimis