Poolish success BUT
For medical reasons my wife needs slow/long fermented bread. So after a fair number of years I put the old bread making utensils back into action. Now I had some success but could do with a few suggestions on how to improve what I have.
I went for poolish white loaves. 500grams each of water and strong flour, plus minimal yeast (a pinch). After 15 hours it filled my very large bowl with a bubbly explosive mixture.
Added another 500g of flour, salt, 250g water and three quarters of a teaspoon of yeast. After four times each 30 minutes I stretched and folded. It was certainly looking good. I then left it for 4 hours. It looked good but far to runny to shape. In the end I shovelled (literally) it into 3 bread tins. I gave it another hour and it rose again. Baked 240C for 10 to 15 mins, then 180C for 20 mins.
It had a great crunchy crust, a brilliant consistent crumb, and tasted great. Wife loved it as did I. What survived made great toast the next morning.
But I’d like to be able to shape it.
- Should I have left it longer at any stage?
- Should I reduce the stage 2 yeast?
- Should I add some rye flour at stage 2?
Any thought, before I go for random guesses, would be very welcome.
So that's a 75% hydration dough... It should be somewhat loose but tighten up a bit as you work it. My first thought is that you need to build more strength during bulk, perhaps through more stretch and folds. Don't follow a set number for those, but S&F until the dough resists noticeably.
You say you used strong flour but do you know the protein percentage?
Other than working the dough more, I'd perhaps drop the hydration back a bit to perhaps 70%.
Many thanks clevins for your input. Appreciate it.
As you can see 10.5% protein so I guess that is not very high.
I'll try a half load tomorrow with lower hydration as you suggest, and continue with 20 mins S&F until it strengthens. Presumably it gets there in the end and I won't wear it out?
Just to add I used the third loaf today (it had been stored in a plastic bag on the side for 24 hours) and it made great sandwiches. A slight chew but I don't mind that.
Cheers
I think dropping the hydration by 5% and making sure you build adequate strength will help. I S&F until, midway though a set, it resists some and really doesn't want to stretch at the end.
Also you could add some bread flour or even vital wheat gluten to increase the protein. At the end of the day, though, it sounds like the bread was good and that's what really matters.
That's interesting. Here in SW Spain it was called "Harina de fuerza / Strong flour" and recommended for traditional artisan bread making. The 5 kilo packet didn't offer the protein percentage - I had to get that from Amazon. I'll need to take greater care next time. I now see one I can get at 11.7% and another at 14%.
But for now I'll try your two suggestions while I use what I have. And try extra gluten if that still won't strengthen.
Then next order I'll get the stronger stuff. Thanks again for getting me on the right track for what is going to be a fun journey.
Clevins a big improvement. The 70% hydration did the trick. I did an extra stretch and fold but I was already there by then. I tried a few different timings so ended up with several small loaves, but now I think I have a formula that works. It split a bit (quite nicely) but I'll try slashing it next. Tx again for your help.
Pass the butter....