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?
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.
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.