This question is not to, in any way, offend anyone's methods or knowledge of baking.
Having read numerous bread books, the consensus seems to be that you must have a pre-ferment. Bread made quickly via a straight dough will be not have near the flavor without a pre-ferment. Hmmm, sounds logical. But being of an inquisitive nature I did a test.
Hi guys, I've been hanging around here for some time but this first forum post. I'm a little confused on how to use a poolish. To be more exact; is the poolish an integral part of a recipe or is it a distinct ingredient (and should be treated as such)?
Just a question. I have been using quick yeast to make my Italian Bread, over the weekend I pre-fermented some in the fridge for about 18 hours and got a much better flavor. My question is, I want to make more this Thursday morning, can I start my ferment now and just keep feeding it until Thursday morning or will the flavor get to yeasty?
A Pocketful of Yeast has begun. Check out the blog at http://veggieinmilwaukee.wordpress.com. This blog focuses on mastering the art of baking. Comments are greatly appreciated. If you have recipes or formulas that you would like to share I will gladly post them with credit to you.
Hi all,
I have a question about the hydration of a pre-ferment. I realize that changing the hydration makes it either a biga or a poolish, but I don't care so much about the name as I do the result! I just made Hamelman's Rustic Bread with a few changes, and the family loved it. I doubled the ww (there's not that much to begin with), and used it in the pre-ferment instead of the final dough. It worked wonderfully, but I'd like to go a little further and up the ww % even further, maybe to 50% eventually.
