Having had good luck with Jasons Ciabatta I wanted to go one step further. I tried Peter Reinhart Pooklish version on Page 136. I used a scale for every thing. My poolish was 3 days old and looked perfect.
After mixing as instructed every thing exxcept the poolish I then added my poolish. From the start i could see I was in deep what ever. It was so dry. I added about 4 more ounces of water and it was still very dry.
I just baked my first breads for 2010. I hope all on the forum had a great year and holiday season.
Rather than labor through uploading etc. I thought I would post a link to a forum that I just posted to.
Here is a link to my baking effort. http://www.kamado.com/discus/messages/2/64406.html?1262544747
It has gotten to the point now when I try something new, I'll read through my library (Leader, Reinhart, Hammelman, Di Muzio, and the CIA's Baking and Pastry), read through the archives of TFL, and then throw tegether a synthesis that somehow makes sense to me.
Hello bakers, I was wondering if There are any tricks to getting a deep brown color without burning the bottom or over cooking my breads. I have a double oven and find the larger bottom oven browns slightly better, but still no great shakes. Thanks, any help you can offer is always appreciated.