Forkish Saturday White Bread (10% WW)

Ding Ding!  Round Two.

After yesterday's attempt at the 75% Saturday WW, with more hoped for, I thought I'd give the Saturday White Bread a try.

 Water temperature was lowered to 73.8F in the hope of achieving the desired final mix temp of 77-78F.

Final mix temperature 81.9F.

Bulk fermentation time 3hrs 35mins.

Proofing 30mins.

Baking; 30mins covered, 20mins uncovered @ 475F

Notes:-

• Crust - Good colour, crunch and taste.
• Crumb - Moist, with a nice shine on the expansion holes.  Appeared to have gotten some decent oven spring.
• Proof - Reduced to 30mins.  Worked out well I think.  Much more airy than the WW.
• Taste - Reduced the salt content to 1.8%.  My wife found the WW a bit too salty, personally I think it doesn't have enough salt now and will increase to 2.0% for the next bake of this loaf.
• Water - Missed the target temperature for the final mix by 4-5F.  Will lower the temperature to 60F.

Overall I'm pretty chuffed with the final results.  I think the time reduction in both the bulk fermentation and proof had a positive effect on the outcome and I will continue to refine the timing further, especially as the ambient room temperature is fairly constant all year round.

I have been maintaining a starter for the last few weeks, so I think I'll have a go at a hybrid dough next.