Bread - What are you baking today…..

[Giles]

So, the Poolish is doing what Poolish does.  It seems that the @ROman out-of-date yeast is not as vigorous as ze German - at least, at this stage….

[ROman]

Nice comparison, will be nice to see the end product.

[Giles]

I've just put them both in the fridge to slow them down, they're getting a tad lively…..

[neph93]

@Giles:

I've just put them both in the fridge to slow them down, they're getting a tad lively…..

Sounds glorious.

I did started Forkish’s overnight pizza dough last night. Wonderful to wake up to.

[Giles]

I love waking up to a Poolish or a Biga too…..

So after a late surge in the fridge overnight, the American has done pretty well....

[Giles]

USA on the left, now almost indistinguishable

SHIT.  I have forgotten which is which 

[Giles]

And…..

Not a lot in it 

[neph93]

@Giles:

And…..

Not a lot in it 

Both looking lovely though. Be interesting to see the any eventual difference in the crumb.

[Chap]

Meantime 1.500 km south: Italian style 80% Biga with 50% durum wheat

[Chap]

[Chap]

[ROman]

@Giles:

And…..

Not a lot in it 

@Giles  They both look great, how were they?

[Giles]

Great thank you.

[Chap]

Poolish

[neph93]

https://www.instagram.com/p/CbsLiLYq9SW/?utm_medium=copy_link

My bread! IH tee! It’s all in Norwegian!

[neph93]

Made three batches of poolish yesterday evening and used two of them for four boules today. The last one I used for some focaccia recipes a la Forkish…

One of the boules…

Prepped focaccia

Olives, spratt, caramilized onions and chili

Courgettes in oil and lemon

[goosehd]

That looks tasty.

[neph93]

Le crumb…

[Alex]

Looks perfect

[neph93]

@Alex:

Looks perfect

Thanks mate. It came up good. There’s a huge difference in taste between this and his other pizza/focaccia doughs.