FWSY White Bread with Poolish My first bread made with poolish. It was excellent!! the crust was crackly and not hard the crumb was creamy and flavorful. One thing interesting is that bulk fermentation took 3 hours longer than what was recommended in FWSY Log in or register to post commentsView post
FWSY Overnight White Bread First Attempt This is the results of Forkish's Overnight white breadThe directions state dough requires 12-14 hours bulk fermentation with a temp between 76ºF and 78ºF. DOUGH STATISTICS\DOUGH FORMULAPRE MIX Log in or register to post comments1 commentView post
\