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Cake day: July 9th, 2023

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  • I don’t know where you got your information from, but your mental model on how and why things work the way they do in both linux and windows seems to be really off.

    Since you seem someone that is actually interested in understanding this stuff, I strongly suggest to find some better sources as your base









  • No, I think the first one did the fermenting, the second one helped with gluten.

    You don’t need to worry with yeast distribution, you do the poolish as you are already doing, only change is that before you mix the poolish with the rest of the ingredients, you leave water and flour to know each other for a 30-60 minutes, mix it just a bit no need to knead at all.

    Then you mix the autolyzed dough with the poolish and salt and knead for 5-10 minutes, it will be mixed very well after all that kneading, no worries.

    Then you fold and let rise as your current process, I don’t do fridge steps, unless I need to wait with baking for some reason.

    Edit: yeast with the main mass is useless imo, the yeast should all come from the poolish, that is why we do it: to give the yeast a head start and have more flavour as a bonus



  • The process you describe has a very short autolysis step (the 5 minutes to absorb water), I suggest you try your usual process again, but give it 30 minutes there. The autolysis helps in developing gluten strenght and is even more beneficial than folding.

    IMO the reason why it worked better with the double poolish is because the second poolish had time to autolize and developed a very good gluten polymerization and you profited from that as you kneaded it 4h later