Should I maybe switch to firmer dough so I can get the hang of shaping?

https://www.youtube.com/watch?v=vSnAjDJy_4s. That seems like a very high hydration recipe to me, especially given the very warm water temp, both of which would add the 'soupy' nature of that dough. However, in my journey to improve, I have read other sources (mostly online), and realized that the FWSY method is quite particular to Forkish.
1 thought on “FWSY Saturday White Bread” Graham says: June 7, 2020 at 11:14 am Was a little intimidated by jumping in to bread making. I find that the open, crazy airy crumbs you see on social media photograph well, but they’re not always super practical. I'm following the darn thing to the letter, but my dough just doesn't look at all like the pics.

Good advice re: Tartine.

Why is my bread turning super dry after staying frozen for a long time ? Do you bake it with the seam side up? A good knead when you combine the ingredients should develop enough gluten so that it holds a bit. Any transfer tips???? well done!! You want to learn the basics for kneaded breads with short proof times, but at the same time you want to advance to baguettes (for the record, baguettes are extremely difficult in a home kitchen). Press question mark to learn the rest of the keyboard shortcuts. Cookies help us deliver our Services. Not pretty buy fine otherwise. and as I don't do lots of yeasted loaves, it was good.

They were out of the oven about 5:45 pm. I'd stay away from Tartine, since this takes all the pieces you don't like and makes them even more difficult. Being able to spread out those ferment times means it's easier on you and the final product tastes better. Press question mark to learn the rest of the keyboard shortcuts. The high hydration doughs are difficult for me to handle. Any advise would be great!

Breadit is a community for anything related to making homemade bread! Speaking of shapes, he only uses boules. The high hydration doughs are difficult for me to handle. It was 9 am before I got started with autolyse for 40 minutes, then mixed salt and yeast in.

I agree with the other poster...you might just need to dump that dough into a DO and see what happens.

For me it's been my favorite resource. Proof for ~1.25 hours.

Kneading is not mentioned in FWSY. Shaping advice here. The most difficult part in the FWSY process is transferring the loaf from the banneton to the Dutch Oven. Press J to jump to the feed. I can't find the post but OP had linked to her mom's bread blog post on King of Arthur. The proofing is a bit of a joke - if I put my finger in as suggested in the book, i'd lose it. The more you work the dough, the better it will perform. With high hydration you cant knead and must do other techniques like french folding. Lastly, I understand why the Dutch Oven is being used, but I don't like it. My variation below: Water (80%) 487 gm (I kept back 21 gm - should have been 508 gm). I do both.

Let you be the judge once I have cut the loaves.

The results are quite good, and my family loves the bread. It is extremely hot and I have burned myself on it often. The dough is viscous and didn't hold its sharp - during the initial folding phase or the shaping. I have no idea why.

I just did an Overnight Country Brown and it was absolutely impossible to shape. The first recipe for the Saturday White Bread was a success so I moved onto the Overnight White Bread and the dough seem incredibly wet - especially when compared to the previous recipe.

It definitely rises 300% (perhaps even a bit more) but cannot hold any shape. I also just baked two loaves off the same batch, one had great oven spring the other just fell flat. Especially high hydration dough. I'm thinking the latter.

Straight doughs with kneading and no Dutch Oven.

Look up the slap and fold method, and invest in a good bench scraper. Also know that as you perform folds during bulk fermentation the dough with strengthen so long as it doesn't rip and tear.
* Critiquing & troubleshooting ), drop to the oven, close the lid (put the gloves on!

Content posted by community members is their own. The better advice is to look to add more internal structure and strength with the stretch and fold and shapping. It also may be over proofed. 11 months ago. I've been baking for around 3-4 months now, and have baked a total of 18 loaves so far, mostly Saturday White Bread or 50/50 poolish. There was a post about working with wet dough in the past. From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

bulk fermentation times are very long (5+ hrs). u/Cathalgburke. about an hour later poke test indicated  they were ready for baking so un-moulded, slashed, spritzed and dropped into hot DOs. Instead as it gets folded repeatedly it should get a sheen.

I usually bake 500g flour weight doughs with no more than 370g warm water (around 75F), and those are tough to handle from a shaping standpoint. Many S&Fs and coil folds early in your fermentation process would likely be very necessary and/or some Ribaud folding, all with wet hands and wrists, to build up any gluten, as any attempt at traditional kneading could be disastrous.


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