Bread - What are you baking today…..

[neph93]

Where your ‘arris normally is in other words?

I love poolish now and use it the most, but I did a white Biga last week that was amazing. The difference in taste is crazy when you take into account the only variation is in the amount of flour and and water used in the first part of the process.

[Giles]

This on is 80% white, 10% spelt and 10% dark rye….

I find I get better oven spring with Poolish too.....

[neph93]

@Giles:

I find I get better oven spring with Poolish too…..

I’m getting steady acceptable oven spring now, with both. I’ve gone over to baking one loaf at a time, which means one goes straight in the fridge for about 90 mins while the other proofs on the bench for 30min while the oven warms. I get consistently better spring from the refrigerated loaf, regardless of how the pre-ferment is done.

These are my two white Biga from earlier in the week. Absolutely no prizes awarded for guessing which is which.

[Giles]

It's my birthday soon.  Monster Dutch Oven has been put on the prezzie list, because I get much much better results from the loaf that bakes in my current Dutch Oven, compared to the one baked in the stean oven…

[neph93]

Yeah… I’m hoping for one in November. I may fold before then though [emoji1]

[neph93]

8 corn loaves done with 50% white poolish… again the longer refrigerated proof gave the oven spring a bit more oomph.

[Giles]

[neph93]

Very pretty indeed. I haven’t done that kidney form thing with a rod yet. Might try it tomorrow.

[Giles]

It's now my favourite way of prepping the dough for the bake….

[Giles]

"Antique" (I don't actually know old it is, probably southern German wooden proofing bowl…..Found at a fair today....

[neph93]

Could easily have been Norwegian. They are very common here.

[Giles]

Today, I decided to make a Batard (for the first time ever) in my old proofing bowl and my new Dutch Oven.  I am more than pleased with the result.  If you have a pulse, swing by and I'll give you a high-five…...

Poolish - 80% white, 10% white and 10% dark rye....

[neph93]

Well that went well…

[Giles]

And the Boule from the other half of the dough…..

[neph93]

Lovely stuff. You’re nailing the rustic look.

[Giles]

Rustic (or twat), is my middle name…..

[neph93]

«Rustic Twat»? The brewery down the road needs to make that beer.

[Giles]

They've just released Miami Weiss - I love them…...

[neph93]

Forkish Country Blonde pure levain on a Sunday morning.

Still working out proofing time for this… I definitely don’t need the four hours he suggests, but I can probably stretch it longer than the one hour they get. The second (split) loaf had a little over two hours in the fridge. I’m looking forward to comparing the crumb to see if their is a major difference there.

[Giles]

Beauts