My Fourth Attempt at Artisan Bread: Still a Disaster, Looks Like a Geography Model
Fourth attempt at artisan bread. Still a disaster.
It looks less like bread and more like some kind of geography model.
The Poolish Situation
Here’s the poolish I made after 10 hours of fermentation.
You can clearly tell the yeast isn’t healthy.
This is actually a pretty good way to check if your yeast is doing okay.
What Went Wrong
The usual suspects:
- Not enough hydration — the dough was too dry, which messed up gluten development
- Weak yeast — not enough rising power
- Couldn’t keep my hands off it — started folding before hydration was done
Hopefully next time will be better.
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