Bread - What are you baking today…..
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Poolish is like a Biga, no biggie
So like Biga that I decided to do it alone and move the Biga to a Sunday bake, after the Country Blonde. Makes more sense in terms of scheduling.
I’m also going to move away from The Forkish method of an overnight bulk ferment with the country blonde, and instead do an evening bulk ferment and an overnight proof in the fridge.
The only question now is whether one, two or all three of the bakes are going to go tits up.
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Mmm…. that is damn tasty bread. There are subtle differences to the biga which is surprising given the similarities in ingredients and process.
I’m going to go again tomorrow as they were verging on over proofed again. I’ve bought a simple room thermometer and it turns out the average air temp in my kitchen is 24C which explains why things go so much quicker than they should do. It will be cooler in the winter.
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@neph93 I just use a roasting tin, always get good results as long as the oven spring doesn't go crazy. This was last weekend
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@Stuart.T my problem is that I’ve gone full nerd and I’m in constant competition with myself.
This is what I mean. My first country blonde tasted great but ran hot from the start and came pretty flat. This time I prepped. I’ve explored room temps, made a revised time schedule and tried to control the environment as best I could.
The result was that the proofed dough released from the bannetons and more than doubled in the oven. Very pleased with the boules. Looking forward to seeing the crumb.
Your loaf looks brilliant btw. Glad you stuck it out after the early trials. I remember mine fondly.
