December 28, 2009 - 2:41pm
Day 3, Oh wow, bubbles!
Day 3
I started with a poolish last night and today made another batch of KAF baguettes in boule form. I spent the morning reading blogs and watching videos on TFL and learned a lot. This time I headed some advise earned from my last blog and kept the dough very wet, handled it very gently, folded and stretched the dough every 45 min or so during the first rise and added steam to my oven. What a difference! They are tender, crusty and chewy all at the same time! Thank you to every one for the advise, I feel like I am well on my way already thanks to this site. Next up, eight hour exam tomorrow, baguettes on Wednesday!
The dough, autolysing:
The Loaves, Singing:
The wonderful,chewy crumb:
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Comments
you are hooked up now molly, its addictive aint it? Nayway, nice bread crumb, go for wholewheat!
Thanks for the welcome! I love this site, I have learned so much already. I am totally addicted and loving it. There is nothing like toasted, homemade bread in the am. Can you substitute whole wheat in any recipe 1:1 for AP or do changes have to be made? Thanks for the thought!
You can substitute WholeWheat for AP, but you have to increase water percentage , because bran and germ in the wholewheat tend to absorb more water. TO unlock the full taste of WHolegrains, you have to autolyze the (let the dough rest) for longer periods before adding yeast. Doing so will allow more time for the enzymes to break down the starches in the dough into simpler sugars, and thus better taste and rise.
Happy baking!
Mebake