Dicided to make a dark rye because I wash making bangers with French Green Lentils for dinner. Love the taste of the rye with this dish.
I used two different poolish mixtures, I don't know why I guess I wanted to try it since I have never done it before. One was Sprouted Whole Wheat and the other FA AP Flour. Here they are floated around in their warm bath ready to be mixed.
Made a few loaves of Sourdough with Sprouted Whole Wheat Flour again. One loaf the rolls were for a small Dinner Party with a few of my Wife's workmates.
This one has Dried Cherries in it….
and the rolls…….
Pork Belly rubbed with brown sugar, toasted ground fennel seed, and ancho chili powder. Then it is briased in beer for a few hours, good stuff.
So I was at the market the other day and saw a hollowed out wooden oblong bowl and I said to myself, I can proof bread in that! So I did. The big Loaf is 1000grams.