Hi all,
My 3th bread.
Followed most of the tips suggested by you all and they were useful.
Bread was soft and the crust was crunchy. Went perfectly with pulled pork and Cole slaw.
Will bake this one more often now.
I am now getting the hang of it; the process and its important elements.
Next recipe with Polish. Wish me luck.
Thank you.
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Good luck w your next bake.
Looks good :)
I'm glad you're getting the result you're looking for!
Looking forward to your next bake!
bread and way better than what you can buy at the store and way cheaper than from a bakery. Please don't bake any bread wth poor Polish people in it. But if you are baking with a poolish, which originated in Poland, than have at it. The polish make some fine bread. Can't wait to see your next bake as long as the polish are safe from extreme heat:-)
That is one fine 3rd bread you have there and way better than most for sure. Well done and
Happy baking Vbake.
Thank you friend. Yes, it's hot here at night so too. The minimum is 20 degree Celsius and max is 25. Do I need to consider anything before I make "poolish" ? Will I need to refrigerate it? Add less yeast ?
15% of the dough flour and water, mixed up and left on the counter for 8-12 hours or overnight until it is nice and active. Retarding it doesn't do anything except slow it down - so no to the retard of the poolish. No other yeast is needed in the dough since the commercial yeast poolish will do the job no worries.
Your loaf looks pretty good and tasty but it can't be WHOLE wheat as it's far too light in colour. I make wholemeal all the time and it's a gentle brown colour inside. Your loaf looks as though the bran has been removed. Sorry to be critical but the term can be misleading.
Hi tibby,
Thank you for commenting :)
The mix was 40% whole wheat and 60% white wheat.
Strictly speaking the word whole should only be applied to flour that has not been sieved but used directly from the mill, that is assuming that you are milling your own flour. The white flour you are using is probably about 75% whole having had all of the bran removed; that's the important part nutritionally.
That doesn't mean that your bread isn't very nice to eat, it looks good. You can find the recipe I use at:
http://www.healthscams.org.uk/bake-your-own-bread.html
Keep up the good work, best wishes.