June 7, 2019 - 9:49am
FWSY white bread with poolish
This was my second attempt at making bread. I replaced 20% of the four with whole wheat. I had trouble getting the bread to split naturally during the bake.
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FWSY white bread with poolish
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You should be happy with it.. well done!
Shaping technique will help to build tension in the loaf and produce a defined 'ear'.
Thank you! Definitely a novice and I will work more on my shaping skills. I had a bit of trouble shaping this dough because I found it to be pretty wet.
To get the natural ears, try cutting the proofing time just a bit when you put in wholegrains. Forkish always pushes the times to the limit and with some whole grain in there, the proof would go a bit faster. Nice loaves!
Thank you! I have been reducing the proofing time a bit based on what I've read on TFL, but maybe I need to cut back a bit more!
I have found in all of Forkish recipes his proofing times are more than needed and now watch my dough carefully. On this loaf it called for 4 hours but after 3 hours it was ready.