Bread - What are you baking today…..
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Another try, this time just by the rule of thumb, didn't follow any recipe. The darker ones are 50/50 wheat/rye, the lighter one 100% wheat (20% whole grain). Both with leaven. Didn't rise that much, but still great smell und taste, texture good. I think I'm slowly getting closer to understanding a little. It doesn't seem to be a difficult science, but I think it won't be bad to gain more experience (or follow a recipe). Anyway, it's also great fun and the family loves it …
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The Great Yeast-Off…..
I have some German bio and some French yeast , so I thought I would try baking the same loaves with both yeasts and see what, if any difference, I can notice.....
The Poolishes (or should I say Pooli?) after 15 hours. Underwhelmingly active, I think the kitchen was very cold overnight...
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I’m following keenly ^
For various reasons I’ve been using different white bread flours recently and the difference in texture during bulk raise, folding etc is huge.
I also did a 100% white Biga alongside a 100% white full levain bread and the difference in the crumb was fascinating. The sourdough has a much more waxy look to it, at the same time as the bubble structure was (less surprisingly) different.
Levain bread:
Biga:
