I’ve always meant to make this bread since David Snyder posted his interpretation of the yeast instructions.
I’m so glad I turned a page in my loose leaf jumble and there it was. A Poolish has been a topic the past few days on TFL so I was even more interested in this formula.
I only changed 2 things from his interpretation. I added 10g of my homemade non-diastatic malt and I added 20 g of very active levain from the batch I had made for baguettes. That will be a different post tomorrow.
I couldn’t be more pleased. This will be my daily bread for a while. It’s so easy and tastes and smells like the best cake. This a case of greater than the sum of its parts. The blisters were just icing on the cake. I never get blisters. It was baked in my largest 100 yr old granite ware roaster . Lid on 15 min off 30 min. 400°.
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It looks like good comfort food to me. Do you have a link to David Snyder's instructions?
TomP
https://www.thefreshloaf.com/node/8114/tom-cat039s-semolina-filone-maggie-glezer039s-quotartisan-breadsquot
Thanks it’s delicious. My brief comments aren’t completely accurate. David uses too much water and added flour to compensate. I always decrease water and did so for this.
Use 175g, David used 205g which is way too much. I also never use my KA. This dough is so easy to mix together in my usual dump/ stir vigorously/ add rest of flour/ folds . I did the folds etc and times as he did.The dough is beautiful and not gloppy if one uses less water.
It’s about as perfect as they come. 🙏