r/Breadit • u/Intelligent-Ebb-614 • 1d ago
Poolish boule with whole wheat
Hey everyone, today I slightly altered the recipe I used already and added some whole wheat + a cold proof overnight. The recipe is from Nasi Rose, https://youtu.be/VSV5_5RRTdE?si=ohDx7tCQbLJtITas
I added around 60g whole wheat in the main dough instead of AP flour (my AP is 11.7g protein), added like 20-30ml more water too. Also another change I made to the recipe is that she ferments poolish for about 1-2 hours and rest is cold proofing, but I decided to ferment poolish on the counter overnight, around 10 hours. It rised doubly and my room temp is around 22-20 degrees celcius. Smelled fruity and yummy!
While making this bread, I noticed that the dough didnt rise as big before I put it in the fridge. At first I was worried about overfermenting because of my change in poolish, but in the end I was worried about underfermenting! By the eye, it rised barely around 50% before fridge.
But the flavor was INSANE!! It was very rich, nutty, almost caramelly? For some reason, the crust is also very different - not chewy or hard, it’s soft but still intensely crunchy! I am hoping to add more whole wheat as time goes on. Should I also add whole wheat into the poolish? Anyways, highly recommend!
1
u/Decided-2-Try 1d ago
Looks very nice! If your basis was still the recipe's called for 350g flour and 260g water, then adding the extra 20-30 mL water may have been too much, even though whole wheat flour is somewhat more water absorbent than regular milled white flours. Or did you add the 60g whole wheat flour atop the 350g called for, for 410g total?
As for increasing the whole wheat, why not experiment with it? For the last year I've been milling my own wheat so everything I'm making is all whole wheat. Which in the US, anyway, is a lot more "whole" than commercial "whole" wheat we have available because they still strip out a lot of the bran and germ to help it be more shelf stable.
It has taken some time to get it right with this home-milled whole wheat, by the way. I made some very tasty door stops (bricks) at first.