Ken Forkish Overnight blonde Fail on the tropic
HI I have read a lot about this on this forum but still have some doubts
I start reading all the book before going in the recipes. When I was ready I start with the overnight blonde. I have been baking for 1 year in my little restaurant. I use Emmnuel Hadjianndreu Book, How to make Bread and witha little tweaks I am baking nice white and whole grain boules.
The thing is I am not totally happy, I see others boules and mine seems ok but I want excelence not just ok boules.
But going on with the recipe. I feed my levain at 8:00 am, mix all the ingredients at 4:00 pm and here start the issues. When I mix the flour and water to autolyse I notice hydration was to hi, but I told myself not to tweak the recipe on the first try (That is usual mistake I make and end doing way too different form what the recipe call to do)
Then mix the salt and the levain fold for 1 and half our (4 folds), then I start doubting this was going to work ans my dough was definitely to wet.
I don't why, and if someone know please tell me, here in my country (El Salvador Central America) all the time I have to decrease hydration. I Think it may be something about flour but not totally sure. I use fortified white flour the same I use for bread usually and the same all traditional bakers (commercial yeast bakers) use on them recipe too
I don't really know if overnight bulk fermentation it's going to be long or short or maybe just fine as I have see this as a topic by itself. My kitchen temp is usually 22 to 24 degress at night yes my weather is usually hot so I am guessing bulk fermentation to me it's going to be shorter.
I may try lower hydration and come back with my expericence on two days, but if you ahve some suggestions be glad to hear them