October 9, 2013 - 8:58pm
New Poolish with changes
Hello,
I have made a few changes to the KW white poolish. I did a 10 hour preferment, lowered my yeast to I think 1/4. I should have written it down. And, I double bouled my boule. I think they were a bit tighter. They did rise higher. Thank you all! I did forget to S&F till the last 15-30 minutes prior to proofing. Oh the lessons! I have to say I love this! This community is so fantastic. I appreciate all the feedback and Support!
Warm Regards,
Casey
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Comments
Lookin' good, Casey. The crumb on this one has improved compared to your last one. More aerated and "fluffy". Keep it up!
Zita
Yhank you Zita! I appreciate your detailed compliment. There are so many variables to baking It helps to know what has improved.
Warm Regards,
Casey
Looks quite tasty and nice bold bake. I bet the crust is amazing. Crumb looks great too, maybe you don't need the stretch and fold. Looks bout perfect to from here.
Josh
are well on your way, A couple of S&F's earlier on and none late would probably not hurt it any. Nice looking bread none the less.
Happy baking
I must have had white poolish on the brain and instead of KF for Ken Forkish I Typed
KW. I will cut into this later. The bread sings so nicely after coming out of the oven.
These rose higher than the others. Thanks DA and Josh for the compliments. Everyday I am
learning something about the process. The inside of these reminds of the baguettes I desire to make.