Hello from China - a newbie baker
Greetings everyone
I live in northeastern part of China and have been baking very often over a month.
I found this site by googling `artisan bread tips` and may I just say WOW, what a wonderful forum!!!
There are somebooks I have read and got the most tips from
<New Artisan Bread in 5> <Josery Baker><Tartine Bread><Flour Water Salt Yeast>
Right now, I have my focus on the last 2 and for the FWSY, I have tried all 4 of the recipes with pre-ferment.
BUT I have some serious issues about that 4. poolish and biga mostly
here comes the photos
instead of 12-14 hrs poolish, I made quick poolish 3.5 hrs with warm water(its summer time, the ambient temp is higher)
My baking schedule (during the 1st hr, I s&f every 15 mins from vigorously grab and throw to gently stretch and fold)
after the 1st hr bulk rise in the fridge it went and its taken on 6am in the morning
1st pre-shape (OMG its a nightmare), I floured the surface on the unfloured bench (tartine way) then bench rest 15mins
2nd pre-shape (I had to do it twice cuz no matter how many time I do, they are still really really slack!!!!!!!!!)
shape (the tartine way - s&book fold then grab each side and overlapped with each other - I watched lots of times of tartine videos on youtube)
proof and did the finger tent test (FWSY way)
after 20 mins lid off (any oven spring? a little bit?)
after 25mins off the oven
oven spring??? any???
the crumb
The biggest problem Im facing is the slack slack dough which can not hold its shape when I put the dough on the pan no matter what I tried.
So, guys~please point my into the right direction and ```how can i improve.
thanks~