The Fresh Loaf  News & Information for Amateur Bakers and
Artisan Bread Enthusiasts  Overnight Country Gloop    • Pin It
HarryR's picture  Overnight Country Gloop  Hi all,  I've only
been baking bread a short while but am hooked already after my
first good loaf, a nice crusty white baked in a dutch oven. But
my spirits have slumped these past few days after trying and
failing twice at an overnight country blonde, from Ken's book
Flour Water Salt Yeast.  My first batch was made to spec. Bulk
fermentation was done at 25 degrees Celsius (77 degrees
Fahrenheit) for 12 hours. Seemed fine, but when I went to unload
it onto the bench I discovered a gloopy mess that oozed out into
a pool and attached itself to the unfloured parts of the bench.
I could do nothing other than scrape it off and swish it down
the drain.  Second batch was made at 70% hydration instead of
78%. After my stretch and folds I had a nice elastic dough that
easily held its shape. Fearing I'd over-fermented the previous
lot, I put the dough into a