October 8, 2013 - 4:16pm
My 1st polish boule overly expanded
My first polish boule did not hold the boule shape. The dough was very sticky and the boule expanded when I picked it up and placed it in the Dutch oven. I honk my boule was not tight enough?
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and over fermented. It can happen, I did it with my first poolish loaf too. There is a big time window for poolishes and that can be misleading. Try shortening the poolish time or do part of it in the fridge or start with cold ingredients and see if that helps. It shouldn't be sticky. Tacky ok, but it shouldn't be trying to hold your hands.
My last poolish was quite sticky, I was using rapid rise instant yeast, it is designed for no bulk rise dough (one shot -- mix,shape, rise and bake) so I have to use just the tiniest amount of yeast for a poolish. Then, when I add the rest of the ingredients I pretty much skip adding more yeast. I'm on my third loaf and still using the rest of an 8g package of yeast! What I'm saying is be careful with the yeast in the poolish. Better to put in too little than too much unless you're aiming for about a 6 hr time frame.
I hope this helps. Mini
I saw the pictures, I'd say it came out quite well! Might want to try a little bit more dough in the loaf.
I have been reading and following Ken ForkisH's recipe. I do admit the rise took 3 hours. I will try a Little less and just see what happens. Thank you for the tips! What a nice community.
Warm Regards,
Casey