Harvest Bread ears
Today I baked a big (10 loaves) batch of Forkish's Harvest Bread from FWSY. This is a poolish bread with a high percentage of pre-fermented flour, a good proportion of whole wheat flour (stone ground from a local farm) and added wheat germ and bran. It's a lovely dough to handle and bake. I made the poolish in the morning, then mixed the dough in the evening, putting it in the fridge for an overnight retard after about 1.5 hours fermenting at room temperature. This morning I scaled it to 750 grams and baked it on hot stones with steam after around 2 hours of room-temperature resting / proofing.
The loaves were shaped into 'chubbs' and scored with a single curved slash down the length, blade held at an angle to the skin. And look at those ears! I love it when that happens. :)