- This topic has 4 replies, 2 voices, and was last updated 2 years ago by Katherine Kehrli.
November 21, 2021 at 7:52 pm #7220Katherine KehrliKeymaster
Keeping the poolish the same. But I have at times tested with reducing that. But first I’m testing the new flour. When we started it was T120. Now it is T100. That is not immaterial. Need to feel it how it takes the water.
K.November 21, 2021 at 7:39 pm #7217Ann NealParticipant
That is terrific! I am very appreciative of your help. Will you be keeping the h2o amount in the poolish the same while adjusting the autolyse amounts? Looking forward to the results.
All the Best,
AnnNovember 21, 2021 at 5:53 pm #7214Katherine KehrliKeymaster
I’m going to try with 197 g water per loaf for the mix and make a 4 loaf batch tomorrow. I’ll keep you posted.
KatherineNovember 21, 2021 at 5:49 pm #7213Katherine KehrliKeymaster
I’m going to go back and review the hydration, maybe make another batch of hillside grain tomorrow. I want to check out this stickiness. One thing is that the flour may have shifted. Hillside Grains is a small producer and their can be rather generous swings in the flour properties. We’ll get this dialed in. We can both test.
KatherineNovember 20, 2021 at 2:51 pm #7174Ann NealParticipant
I’m new to CL so today was my third baking session. The first time I made 4 loaves, mixed by hand. They turned out lovely altho it practically killed me! The second time I made two loaves, again mixed by hand…much better on the back and arms, thank you! Today I used my brand new KA Pro 600 and made 4 loaves which made me worry about the mixer but I think it survived. ( :
These are my questions (I’m using the Hillside Grain Flour with instant yeast; Modern Recipe): The dough is so very sticky, especially with the 4 loaf batch. It comes together but not like KK’s in the videos. I’m tempted to add flour but haven’t. I get a good window pane and once I get to the divide and rest and proof stages, I can handle the dough because we are dusting the board and the tops etc with flour. Have the Idaho bakers experienced this or do you think I’m doing something incorrectly? I check and double check my amounts of water, flour, etc and am confident they are correct. Any help or reassurance here would be so appreciate.
Also, I’m in Sandpoint at about 2000ft above sea level and am finding I need to bake the loaves for a good 50 minutes to get the right ‘thump’ and texture. What about in Boise? Are you adjusting bake times for altitude?
Thanks so much! I’ll attach a picture. The loaves are turning out beautifully so maybe I’m just overthinking it but it really is VERY sticky even before adding the porridge. Once the porridge is in, the olive oil helps with the stickiness.
All the Best,
Ann Neal, Sandpoint, ID
- You must be logged in to reply to this topic.