The Approachable Loaf-pt 2

The Approachable Loaf-pt 2

I am once again trying The Approachable Loaf from the 2020 Community Bake

Link here: https://www.thefreshloaf.com/node/62486/community-bake-approachable-loaf-bread-lab

This time I am replacing some of the Whole Wheat with Bread Flour and am adding the Honey back in. Total Amounts are still the same for a 1,000g loaf.

 

Total DoughGramsPercent
Flour  
Whole Wheat Flour35268.00%
Bread Flour16832.00%
Total Flour518100.00%
   
Water35267.95%
Salt101.90%
Instant Yeast50.80%
Honey367.00%
Olive Oil275.25%
Hold Water53 
   
Totals1001182.90%

 

 

PoolishGrams
WW Flour352
Water352
Yeast (pinch)0.25

 

I saw someone did a 100% poolish on another post with whole wheat bread so I thought I would just do all my whole wheat as a poolish. I have a bad habit of experimenting before I even get the basics down so if this doesn’t work out I’ll just go make some muffins and do some cake planning (my son’s birthday coming up).

I also read that Hamelman mixes his yeast with the water before adding in the flour (poolish), so I think I’ll do that too. He also mixes a little water at a time in the center of the dough when using a dough hook for kneading. He pulls out the hook then puts a little water in that empty space in the middle and then continues mixing. Water, mix, water, mix. I may use my mixer, but it’s a good mental note for the next time I do.

The poolish will be started as soon as my littlest one goes to bed.

(I also have no idea why my spreadsheet looks like that.)

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