I want to cut this guy upen right bloody now. I want fresh warm bread and butter. I want to see how the crumb turned out. I like the look of this one.
Not an experienced bread baker here. But since getting a pizza oven and making dough, I've been loving fresh bread at home.
65% sourdough/poolish-ish.
I attempted a poolish a few weeks ago, my scale was stuffed so I added way too much yeast, so I added more flour and water then you normally would for a single loaf and I've been treating it like a sourdough starter since.
Created a poolish-ish from some of that starter a few days ago and fed enough to end up about 30% of this total loaf. Proofed over night in the fridge, a little further under oven light, shaped and final rise then oven with an icecube.
Fingers crossed, last few I've either over or under proofed.
by crisislights
Dining and Cooking