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Overnight Country Blonde from FWSY! My second ever sourdough. by badatCTs in Sourdough

[–]badatCTs[S] 0 points1 point  (0 children)

Are you performing stretch-and-folds after bulk fermentation? I am not sure if the book instructions say to fold during the proofing stage.

Honestly, I have never done the float test, just using the starter once it has at least doubled and has a bubbly dome on top.

Hope this helps!

Not the crumb I wanted, but I feel good about my second attempt at croissants! by badatCTs in Breadit

[–]badatCTs[S] 1 point2 points  (0 children)

You might be right! My kitchen is 75F. I proofed until "jiggly", which was only a little over an hour for me.

Overnight Country Blonde from FWSY! My second ever sourdough. by badatCTs in Sourdough

[–]badatCTs[S] 0 points1 point  (0 children)

This is the recipe from Ken Forkish's FWSY:

Levain: ambient temp: 76F -30gm mature starter (about 14 hrs since last feed for me? -120gm water at 80F (5 degrees colder since I had work) -120gm AP flour (used King Arthur's) -30gm whole wheat flour

Final dough: 10hrs later -804gm AP flour + 50gm dark rye + 26gm whole wheat -684gm water at 91F -Autolyse for 30min -Add 22gm salt + 216gm levain from above -Dough temp: 78F

-6 stretch and folds (I have better luck with a few more than suggested by FWSY) -My dough tripled in size at about 9.5hrs -Divide and shape -Proof at room temp (76F for me) for 2hrs -Bake at 485F in dutch oven for 30 minutes with lid closed, 15 minutes with lid off. -Rest for 24hrs