The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bâtard with poolish

December 8, 2008 - 1:41am
Leandro Di Lorenzo's picture
Leandro Di Lorenzo

Bâtard with poolish

Hi!!! This is my first entry here... Though I've been following the fresh loaf for a while. First of all... I'm from Brazil, so you have to forgive my english :) Last night after read David's Ficelles article, and with a poolish fully developed I was in a mood for baking. So I tried to make some bâtards with high hydratation (about 77%) Here are some photos of the adventure!!! Hope you like!!!

 

 

 

 

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dmsnyder's picture
dmsnyder
Dec 8 2008 - 9:58am

Hi, Leandro.

Your scoring results were remarkable for a high-hydration dough. Nice work!

I am having difficulty finding anything in your English requiring forgiveness though. :-)

David

Leandro Di Lorenzo's picture
Leandro Di Lorenzo
Dec 8 2008 - 1:21pm

I'm glad you like it David!!!!

hope to see more of those beautiful breads of yours!!

Leandro.

Eli's picture
Eli
Dec 8 2008 - 10:20am

Those are beautiful. As David noted your english needs no fogiving! Welcome and share more with us!

Eli

 

www.elisfoods.wordpress.com

Leandro Di Lorenzo's picture
Leandro Di Lorenzo
Dec 8 2008 - 1:26pm

I'm glad you like it!!!!

Great blog!!!! Very nice material.

 

Leandro.

holds99's picture
holds99
Dec 9 2008 - 1:16am

Great job; crust, crumb and scoring. 

Howard

Leandro Di Lorenzo's picture
Leandro Di Lorenzo
Dec 9 2008 - 2:00am

Thanks for the comment Howard.