Advice for a new baker
friends, I recently got my hands on the Ken Forkish book and made the 40% whole wheat with biga. I was really happy with how it came out for a first attempt! Then I tried the white bread with poolish and I found the dough hard to shape. I had replaced some of the bread flour to make about 25% whole wheat. My third attempt was the 80% biga recipe and again I made it about 25% whole wheat. I had a bit easier time shaping, but not as easy as the 40% whole wheat. Because the dough has been softer in my last two bakes, I have trouble turning it over to seamside down during the folding phase and then my bread isn't splitting properly during the bake. My apartment has probably been around 80 degrees so I've tried to reduce the water temperature a bit. I would love to get thoughts/advice based on the photos. Thanks so much! The photos are the poolish, 80% biga, and then 40% whole wheat with biga.