SD 75% WW and Poolish White from FWSY
The white used Forkish overnight poolish method, due to my poor time management I cant mixed the dough at its peak, so i refrigerate the poolish for a couple of hours. Seems like retarding poolish doesnt give the bread extra flavor. Then I proceed as the book discribed mixed the flour using pincer method (but I didnt incorporate the flour completely, which could be seen in the crumb shot below, there are strands of flour showing in the middle of the crumb.) Im still making silly mistake after so many months. I did 2 in bowl S&F within the first 90 mins, while the poolish is straight out of the fridge, it took over 3 hours to rise to 2.5 time in volume. Divided it into 2 loafs. Shaped it as a huge batard, used parchment paper to hold its size. Leave it in room temp for 15 mins then retard it for 4 hours, while I go for my daily RUN. It was almost fully proof in the fridge, but i still Slash it, hoping that it will give me an ear, OPPS, it doesnt. Luck enough it will gives me some oven spring and not a flat loaf.
Texture wise, it is soft, shiny with irregular holes. BTW I finally have the guts to pour hot water onto the bottom of my oven and its still alive.
For my SD WW, that is the best one Ive ever bake. I proof them in two ways, slash one no retard, natural crack on with retard for 8 hours + 30min room temp proof (thanks to my poor time management).
overall the retarded has a better taste and crumb structure. But it didnt "explode" as I have wished. Next time I will medium tight seam.
Finally Desert TIME!!
Chocolate muffins filled with chestnut pure and choco chip
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