FWSY Overnight Blonde - Yummy!
Today's bake: Forkish's FWSY Overnight Blonde
Did the bulk rise partially in a cool room, the remainder in the fridge. Pulled bowl out at 6:30 AM, let sit until 8AM, then shaped boule. Let proof 90 minutes then baked in dutch oven at 475, 30 minutes with lid, 15 minutes uncovered. Internal temperature approx 210.
Learned:
Forkish recommends letting sit a few minutes longer in the oven to continue to bake crust - I should have, needed to be a bit darker. I also think it could have baked just a few minutes longer.
Question:
Is 90 minutes a long enough proof, when the dough is still pretty cool? I'm thinking I should try for 2 hours before I bake - FWSY recommends 3 1/2, but I'm so afraid of over proofing. Maybe that will give me bigger cells in the crumb?
Learning more every week!