Floydm's blog

Here's the poolish in the AM:



According to Artisan Baking Across America, the puckering in the middle is a sign that it is ready to use.

The baked loaves:



They were acceptable, but not great, this weeknd. I think I made the dough a bit too dry. I'll try again soon.

Today's batch of Pain Sur Poolish turned out pretty good. Not as good as last time, I don't think. We left the house during primary fermentation, so I threw it into the fridge for a couple of hours. I'm not sure I let the dough warm back up enough afterward. Also, the dough was definitely drier than last time. The wetness of the dough last time was part of what I think contributed to it being so good. So, more work to be done before I've got this one down.

So, I don't forget, the recipe I used was roughly the Village Baker recipe:

3/4 teaspoon instant yeast

I just started a poolish for pain poolish again tomorrow.

1 cup bread flour
1 cup cool water
1/4 teaspoon instant yeast

Overnight at room temperature seems to be about right. When I come down in the morning it is fairly foamy but doesn't appear to have totally run out of steam yet.

of the pain poolish was excellent too. It wasn't as pretty, but it still tasted great.

This weekend I made bagels, pain au raisin, cream cheese snails, and pain poolish.



Bagels and snails were pretty easy. I'll post the snails recipe soon. The bagel recipe is here.