The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rcent Bake

amolitor's picture
amolitor

Rcent Bake

I am very pleased with my oven spring and grigne and all that business, so here's a new blog post! This is a trifle underproofed, but I rather like the dramatic look of the thing.


 Poolish:



  1. 1/2 cup medium rye flour

  2. 1/2 cup bread flour

  3. pinch of yeast


Let sit out overnight (8-12 hours, more if it's cooler, less if it's warmer)


Dough:



  1. 1 and 1/8 cup warm water, added to poolish

  2. Sufficient bread flour to make a moist dough, around 66% hydration


Mix until it comes together well, let rest half an hour (autolyze), then add:



  1. 2 1/4 tsp salt


and knead until windowpanes or whatever your prefered test is.


Bake at 450F for 40 minutes, with steam at the beginning.


Comments

Syd's picture
Syd

Wow! That is a most interesting shape.  Two peas in a pod.  Two twins in a stroller.  Talk about oven spring! :)


Best,


Syd