Forkish: White Bread with Poolish with a slight sourdough twist.
I made one bread according to Forkish's recipe (half the amount of flour, water, etc. that is listed in the book).
In the morning the polish had not developed that well partly due to the kitchen being a bit colder overnight. I had some sourdough starter left that I had used to rebuild my starter. So I added 70g of this active starter (rye, 100@ hydration) to the whole mix. I used an oblong cloches for baking. I'm very happy with the result. The darker rye did not mix completely with the rest of the dough and one can still see some guy streaks in the bread. The taste is very mild.