I made that loaf back in May. (The picture may be a repost). I’m currently working on my sourdough starter and will be making more this weekend. I have a get more flour first though.
Mine is a 1:2:3 ratio, 3hr rise on counter with a couple rounds of stretch and folds, then a 16ish hr cold fermentation cycle, then bake in a dutch oven on 260c for 30 minutes covered 20 uncovered.
I don’t have a pic, but turns out pretty good. Trying to get it more sour, though.
Very cool. I’ve not really done poolishes before - though I’ve done focaccia so I guess that’s similar. Any particular thing you’re trying to make with the poolish? Or just trying to do different boules?
Did you just make that bread? If so, how’d it turn out? If not, I want bread too.
I made that loaf back in May. (The picture may be a repost). I’m currently working on my sourdough starter and will be making more this weekend. I have a get more flour first though.
Nice. Do you have a recipe you’ve been liking?
Mine is a 1:2:3 ratio, 3hr rise on counter with a couple rounds of stretch and folds, then a 16ish hr cold fermentation cycle, then bake in a dutch oven on 260c for 30 minutes covered 20 uncovered.
I don’t have a pic, but turns out pretty good. Trying to get it more sour, though.
3 hour rise is pretty short! I typically leave mine out for 16 hours~day.
Oh really? Thats wild - does it not rise too much? Do you live in a refrigerator?
This is Ken Forkish’s Saturday White. I make it quite a bit, but now I’m trying to do poolishes and got my sourdough starter going.
Very cool. I’ve not really done poolishes before - though I’ve done focaccia so I guess that’s similar. Any particular thing you’re trying to make with the poolish? Or just trying to do different boules?
Just different boules and baguettes. I have a batard banneton coming so I can start doing those as well.
Nice. I’ve been wanting to get into baguettes. I didn’t realize initially how much baking stuff I’d end up “needing” to get lol.
Like most hobbies you can start with very little, but then you get this and that, next thing you know you have an entire bakery in your basement!