Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Feb

13

2019

1

Issues when using preferments

By Denis

Forums:

Lean Doughs

Hello everyone,

I am new to baking and I am experimenting with different things while baking bread. Recently i tried using preferments with the instructions from the SCS podcast 21 and made a biga and a poolish preferment and both times I had the same 2 issues.

The first issue is that my bread bursts open at the entire side and sometimes at other places too. Now my scoring skills are still pretty bad but when I am using the direct method I never had this issue, even when I forgot to score my bread at all.

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