Whole wheat poolish country loaf
I tried my hand at using a poolish for a country loaf and I don’t think it turned out properly. I tested only one loaf. I tested a whole wheat poolish in order to get more nuanced flavor into the final product.
I planned to let the poolish ferment for 8hrs, but it didn’t look active. No bubbles no rise. So I left it for a total of 16hrs and I saw a few bubbles and little rise and it wasn’t runny. Was this on account of the whole wheat?
I mixed the poolish and final dough. Bulk fermented on the counter and then shaped, final proofed and baked. The flavor was flat. Could this be due to under fermentation of the poolish?
I definitely want to increase the overall hydration. The crumb was tighter than I'd like. Also, a massive crater formed during the final rise and I tried to close it.
I don't have a photo of the poolish.
Formula as follows:
125g KA whole wheat flour
0.25g instant yeast
375g KA bread flour
6.75g instant yeast