I started Forkish's white bread with poolish last night and baked it today. I subbed www for 5% of the bread flour trying to get a bit more flavor without the bitterness of www and i reduced the hydration from 75% to 70% to make things easier. I made the final dough as Reinhart would though - started in the Kitchenaide to bring the ingredients together and then I did 4 stretch and folds before letting it ferment.
Next I shaped one boule and two batards and let them proof. The boule was baked on the Baking Steel under under a CIDO. It was ready in 30 min and did not require any time with the DO removed.While that baked, the batards waited in the refrigerator. I didn't have a DO large enough to bake one or both batards at the same time, so I used a disposable roasting pan. Even that was not large enough and one end of each batard wound up touching the side of the pan. Those spots wound up browning but the rest of the batards were very pale when the cover was removed. The directions said to bake another 20 min checking after 15 min for brownness. I checked after 10 min, and the batards were already a bit browner than desired, so I turned the oven off, opened the oven door, and let them cool in the oven.
The taste was good, but I will up the www to 10% next time. Crust and crumb were good, even if the crust was a bit darker than planned. By letting the batards cool in the shut off oven, the crust maintained it's crispness.
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