Hi, my most-recent sourdough bake resulted in (with an apology to the real things) hockey pucks. The dough was clearly over proofed after a 10 hour or so overnight proof.
Followed the usual FWSY recipe for overnight 40% WW bread.
My kitchen's usually in the mid 60s F in the winter, and is now running in the mid 70s.
Should I use less leavain?
Colder water for the mix?
Thanks!
I've read/skimmed Richard Bertinet's bread books. It would be fun to take his courses at his school in Bath, England, but I live in the US and the courses are pricey. He's an advocate of the 'slap and fold' technique.
I came upon a newly launched video course web site, Learningwithexperts.com on which he has a course.
It's a four-part course that I bought. The site's pricing is interesting. In the US, the course is US$100. But in the UK, the course is £ 29, which is about US$37.
This is a follow up to a previous post asking if anyone had ever tried the Poilâne-style sourdough bread.
No one had, someone suggested I try it, and here's my results.
I've posted the full recipe from the book Poilâne.
For the most part, because this was a first attempt, I followed the recipe as closely as I could.
Because you can refer to the recipe in the pictures, I'll just mention how I varied from the recipe and some other details.
Just saw a reference to a sourdough podcast from one of the newspapers I subscribe to.
I've not listened to it, so I can't give an opinion to the pod casts.
From a quick scan of the web site, the content looks to be quite good though.
