Bread - What are you baking today…..
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I used all Levain. Some recipes call for a mix of dried or fresh yeast and Levain (a hybrid leavening dough). My last loaves were made with a Poolish made with a tiny amount of dried yeast and then the rest of the flour, water, salt and Levain was added to the Poolish….
The wholemeal I did this morning was a Levain only too… trust you Levain! They look amazing G!
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Stick it in the fridge to slow it down. You can put into oven straight out of the fridge…..
I’m bottling it and baking tonight.
EDIT: scratch that, I’m hedging my bets. Baking one now and I’ll leave the other for the morning. Worst case I have one good bread tomorrow. Best case I have two and can compare results.