Pain Sur Poolish photos
Okay, now I am trying to figure out how to post photos without having them appear in the Gallery :)
I just discovered "Flickr", so I will try to post a link to my site to show my first attempt at Floydm's Pain Sur Poolish". I ended up adding 1 1/2 extra cups of flour, but next time I will try to follow his advice and keep the dough as wet as I can handle :)
Both loaves. I have a tiny oven so I can only bake one loaf at a time.
Crumb of the first loaf. At least I think that is what you call a "crumb", judging from other people's descriptions on this site?
Crumb of the second loaf.
The very pale loaf was the first loaf I baked. I did not use a wash or glaze, although I sprayed the outside of the loaf lightly with warm water before putting it in the oven...I read somewhere that was a good way to create more steam (I also always have a small pan in the bottom of my stove and I throw a cup of water into it to produce steam just as I put the loaf in the preheated oven). Now I am not so sure about the loaf-misting idea because maybe it is responsible for the pock-like marks on the crust of this loaf??? I think I also had issues with the oven heat for this loaf--I have a gas oven with no temperature indicators at all. I baked it for 40 minutes and it was still that pale!!!
The darker loaf was the second loaf. I put it in the fridge while the first loaf was baking, then I used an egg white wash spread on with my fingers...maybe I deflated the loaf a bit too much this way and this is why the shape is like a perfect semi-circle??? I made sure the oven was very hot this time (the flames sounded very loud), and it only took 25 minutes to bake even though I turned it down to "halfway" (whatever temperature that might be) after 15 minutes.
My major trouble is definitely telling when the loaves are done. I did the hollow-sounding test, and they both seemed done, but when I cut them open an hour later they both seemed a little too moist in the center for my liking...or am I being too impatient cutting them open so soon? I should probably invest in an oven thermometer to test the loaf temperatures...
I would be happy to receive *any* suggestions, criticisms, and/or comments about my loaves and/or best methods for posting photos. I am really looking forward to learning from the members on this site!!!