So this is the last batch in the Airbnb before returning home. In general, the scoring went better but the crumb is not as light and the bread did not rise as well.
KA Bread flower, 67% hydration, poolish, bulk fermentation =2hr on counter and 1.5 in frig.
Window pane test better but still not like those French videos !
Forgot to knead dough during first hr of bulk and didn’t do finger test after proofing. Oops, but hey it’s my birthday so I think I’ve earned a pass!
Previous batches used Francine IDY I brought back from France. Ran out of it and used Red Star for these baguettes.
So, could lack of 3X folds at 20 min intervals during first hr of bulk fermentation cause the lack luster rise?
Could change of yeast be the problem?
Could 1.5 hrs from frig straight to oven be the problem?
All thoughts welcome and appreciated!
Lack of stretching could be a factor. So could using bread flour instead of all-purpose. French flours are softer and lower protein than US AP, let alone bread flour. If you change to AP, you should probably reduce the hydration by a few percentage points, since bread flour usually absorbs more water. Also, bread flour would benefit by more kneading or stretching compared with AP.
As for "every 20 minutes", no need to be exact about the timing.
I see your scoring is looking better!
TomP
Get rid of the fridge. The process should take at least 8 hrs. Wait till there is about a doubling between mixing. You should be good. Oh - there will be a difference in yeast - but it shouldn't make a difference. Enjoy!