The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bâtard with poolish

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Leandro Di Lorenzo's picture
Leandro Di Lorenzo

Bâtard with poolish

Hi!!! This is my first entry here... Though I've been following the fresh loaf for a while. First of all... I'm from Brazil, so you have to forgive my english :) Last night after read David's Ficelles article, and with a poolish fully developed I was in a mood for baking. So I tried to make some bâtards with high hydratation (about 77%) Here are some photos of the adventure!!! Hope you like!!!






 


 


 


 

dmsnyder's picture
dmsnyder

Hi, Leandro.


Your scoring results were remarkable for a high-hydration dough. Nice work!


I am having difficulty finding anything in your English requiring forgiveness though. :-)


David

Leandro Di Lorenzo's picture
Leandro Di Lorenzo

I'm glad you like it David!!!!


hope to see more of those beautiful breads of yours!!


Leandro.

Eli's picture
Eli

Those are beautiful. As David noted your english needs no fogiving! Welcome and share more with us!


Eli


 


www.elisfoods.wordpress.com

Leandro Di Lorenzo's picture
Leandro Di Lorenzo

I'm glad you like it!!!!


Great blog!!!! Very nice material.


 


Leandro.

holds99's picture
holds99

Great job; crust, crumb and scoring. 


Howard

Leandro Di Lorenzo's picture
Leandro Di Lorenzo

Thanks for the comment Howard.