Looks fantastic! I know that my crust gets alot thicker if i leave it covered in the dutch oven longer than 20 minutes. I switched from my granite counter to a large wooden cutting board, which let me spread the flour much more evenly (less sticking!) Hello all, Please let me know if I'm in the wrong sub-forum. The crust was perfectly crunchy. Here's what I've learned: This happens because your loaves did not trap enough gas while proofing. FWSY Overnight White Bread First Attempt This is the results of Forkish's Overnight white bread The directions state dough requires 12-14 hours bulk … You could also adjust the baking time to make sure you aren't cooking it for too long. The extreme detail-oriented documentation here, charts, photos, video, etc., proves it.
I rechecked my calculations and realized I added 10 x more yeast than required. One thing you could try is a cold proof. So after reading through FWSY, I did my first attempt at Overnight White bread using commercial yeast.
FWSY Overnight White - Feedback request. About 7 hours. To retard my yeast I stored dough in the refrigerator. For a while I used to get worried that I didn't get enough of an "oven spring" and that the crust wasn't developed enough so I'd give it 5 minutes over the time given in the recipe i used to follow. I am very new and only aspire to artisanshipness. Press question mark to learn the rest of the keyboard shortcuts. If you don't mind adding some extra time to it, you could do the ferment over night and then pop it in the fridge in the morning to chill it for a few hours (I will leave mine for 8-12 hours). Overnight white bread recipe, from FWSY: 100% White flour 78% Water (90-95degrees temp) (Autolyse the 2 by hand and rest for 20 mins) Sprinkle in salt (2.2%) and yeast (.08%) and mix by hand for a … 78% Water (90-95degrees temp) (Autolyse the 2 by hand and rest for 20 mins), Sprinkle in salt (2.2%) and yeast (.08%) and mix by hand for a few minutes, Cover and let rise at room temp for 12-14 hrs, During this time, you will fold the dough 3 times, Let proof for 60 mins (preheat oven during this time), Bake 45mins in dutch oven at 475 (remove cover after 30 min), ( If no dutch oven, find a way to create some steam in the oven). Butter soaks in, keeps crust less chewy. This site is powered by Drupal. And super dense and chewy. Less gas inside the dough means less inflation when it hits the heat, so the skin of the dough isn't stretched to a nice flaky crispy layer. Content posted by community members is their own. This recipe calls for a long overnight bulk fermentation process (12-15 hours at room temperature) with a smaller amount of levain than other recipes in this book. I was having this problem until recently, so I've been working through the simplest possible FWSY recipes until I fixed it. I needed 0.4 g and not 4 grams. I don't have the book, what type of flour is used?
Assuming your oven is hitting 475 accurately, that means that either (1) you didn't get enough gluten developed; (2) you didn't fold the dough enough to organize that gluten; (3) you didn't get a tight enough skin formed on your dough ball prior to proving. For me, it was #3. A couple of hours during bulk fermentation i noticed my dough rising too fast.
Bread flour will make it denser and chewier. The Fresh Loaf is not responsible for community member content. Bread, or AP? Maybe try to take the lid off a few minutes earlier? My dough seemed very loose after the overnight rise and proofing, so I'm wondering if I overworked the dough in an effort to over compensate. The directions state dough requires 12-14 hours bulk fermentation with a temp between 76ºF and 78ºF. I watched it rise to the desired level. Got after it yesterday & I made 2 loaves and the turned out great. The 1st 2 loaves probably cost $20 apiece, but well worth it.. Also, Im happy I was able to reach my desired dough temp, Next time i will bake it a little longer to get a darker crust.
It only made the crust that much more dense. Bought his book, the recommended flour & yeast & the tubs.