March 5, 2006 - 6:39pm
2nd loaf & first post
I baked my second loaf of bread this weekend ( I wish I could figure how to post pics) it was much better than my first which was a true brick.
I used a recipe with no preferment, and thought I could just let a slow rise make up the difference.It didn't really have the flavor I was looking for, and was the slightest bit still wet in the center. However the crust was great, and the crumb was way way better than my first attempt although not quite right.
I'm trying to find a recipe that will include all of Floyds 10 tips- any suggestions?
I also wonder if I used Floyds rustic bread recipe can I just use all white flour if I want?
I look forward to contributing in the discussions here, and thanks for a great site!
Sure, you could use the same recipe with all white flour. My standard poolish french bread is:For the poolish: combine the ingredients, cover, leave out overnight.
For the final dough: combine, let ferment 1 hours then fold, another hour then fold, a third hour then shape. Let rise another 1 to 1 1/2 hours, bake.
I used the above recipe, and the dough was not dough- it was batter. I added approx 3/4 C more flour, but it was still very liquid. I streched, folded etc but it would not relly hold it's shape.
This wobly mass was sticking to the peel- I couldn't get it off, so I decided to ooze it onto a baking sheet. Goofy me used a air core shhet which took too much time to heat up which affected some of the oven spring. It also caused a mushroom shape because of the bread either sticking on the beootom, or being too cool on the bottom or both. It tasted fantastic though! The crumb was awesome as well- just what I was aiming for.
I'm going to retry this weekend adjusting the water content and if I can figure how to shrink pics size I'll post them.