Bread

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rj in reply to @Nef

Has anyone else found that the FWSY overnight recipes never have enough yeast to generate sufficient activity?

We have a very cold kitchen at the moment, but I have found that using the same measurements but letting it bulk ferment in an oven with a pan of boiled water underneath is almost fool proof. Recipe most often used is Field Blend 2

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Nef in reply to @rj

Kitchen was 17c overnight but will give your trick a go next time for sure. The dough has started to move a bit but I folded in some yeast anyway as I want some bloody bread.

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rj in reply to @Nef

I'm in Edinburgh and I don't think we have had heating since the start of November. The kitchen can easily be single digits early in the morning! The pan of just boiled water has the oven from about 35deg to 20deg over a few hours, then I transfer to banneton and into the fridge overnight.

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