Please give me your expert feedback on the loaf.
I have attached the pictures.
For several years I've been working on a book about bread-making, less from the standpoint of individual recipes than the underlying principles, science and history.
Although not quite complete, I've posted the finished sections as pdfs on my website, and I would really appreciate any comments and feedback from contributors to these forums. I've been working in a bit of a bubble and I would really benefit from other people's opinions.
I made a poolish the other day for the 1st time. When I pulled it out of the fridge, it looked like it had seperated. There was a yellowish liquid around the foaming poolish. I just mixed it up and used it in my french bread dough that I was making. My question is: is it supposed to look like that and should I have left it out on the counter instead of putting it in the fridge. I was following Peter Reinhart's recipie in Crust and Crumb for the tean USA french bread.