November 28, 2014 - 10:40am
Hi there everyone !
My name is Boris and I live in Granby Québec ,I'm 51 Y.o. and I started baking bread 3 months ago and I love it.
Right now I'm having a hard time with baguette on poolish ...... And I'm so lost ,I will have to take a few days without baking and try to look back and find the problem !
Today I tried to knead till I reach a fine sterched dough ,but I couldn't get it after 50 minutes of sweating !
Well ,I will learn !
Thanks !
Boris
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First, welcome. Floyd Mann is our host.
Fifty minutes is a lot of sweat! The dough really does not need that much kneading. When the dough becomes smooth and is resisting further kneading then it and you have probably had enough. Both you and the dough can relax. Let the dough have its bulk fermentation while you have a cup of coffee, or tea, or whatever suits you. Then prepare to shape the loaves. As for the trouble shooting list you mentioned in your other posting, use the search box in the upper right corner of this page.
Happy baking!
Ford
Hi Ford !
Thank you for the encouragement ! I thought I had to knead until I can make that very thin membrane to look through !
The window test I think ! Happy to hear that I won't have to knead for an hour.
Looking foward to talk to you again !
Boris
Hi Boris!
That does sound like a lot of kneading. Many people do try to get their doughs to windowpane, but not everyone thinks it's necessary.
Here are some terms you could search for that might help you in your quest later:
-autolyse
-french fold/slap and fold
-txfarmer 36 hour baguette
Thanks cerevisiae !
I will look into those suggestions ...
Boris