This weekend baking for two parties with sage YW
Just wanted to share the results of today's baking for two afternoon parties that my wife and me will be attending.
The dough for all loaves is the same and today for the first time I have used garden sage yeast water which adds a special taste. I could not resist to give another try to Danni3ll3 pears, walnuts and gorgonzola bread (the long loaf on the above picture). The dough was retarded for 18 hours before bake. The big loaves were baked in my pizza wood fired oven, the small one and the pears & walnuts & gorgonzola bread was baked in normal kitchen oven.
Last two or three weeks I am running experiments with YW - either raisin, home grapes, basil, pears, and also garden sage. Actually the sage YW has a very strong flavor so I just used about 50g of it to prepare the starter. Another two levains were poolish and my regular SD starter.
Because I was baking for parties this afternoon I wanted to do it in the morning. Unfortunately the dough was rising too much after being in fridge already for several hours so I had to reshape it otherwise I would end up with only over-proofed loaves.
Happy baking, Joze