Submitted by rya on April 4, 2011 - 9:03am
Has anyone baked using a poolish based recipe in a cob oven? I've just started working with poolish and I love it. I've also just finished building a cob oven. I am about to embark on a limited bread production endeavor. Any advice on using pre-ferments or other methods in a wood fired oven?
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Poolish with a WFO
Well, not a cob oven, but a masonry WFO. I pretty much exclusively work with naturally-leavened breads based on Peter Reinhart's method using overnight cold fermentation of the poolish, or "firm starter".
The only difference with this method is that it involves longer, and less predictable, rise times making timing the firing a bit more problematic. But with a little experience with your recipies and your oven, no big deal.
ClimbHi
Pittsburgh, PA