Question for Idaho Bakers

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  • This topic has 4 replies, 2 voices, and was last updated 1 week, 4 days ago by Katherine Kehrli.
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  • #7220
    Katherine Kehrli
    Keymaster

    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.

    #7217
    Ann Neal
    Participant

    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,

    Ann

    #7214
    Katherine Kehrli
    Keymaster

    Ann,

    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.

    Katherine

    #7213
    Katherine Kehrli
    Keymaster

    Ann,

    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.

    Katherine

    #7174
    Ann Neal
    Participant

    Hello there,

    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

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