Bread - What are you baking today…..

[neph93]

@Giles:

I've just put them both in the fridge to slow them down, they're getting a tad lively…..

Sounds glorious.

I did started Forkish’s overnight pizza dough last night. Wonderful to wake up to.

[Giles]

I love waking up to a Poolish or a Biga too…..

So after a late surge in the fridge overnight, the American has done pretty well....

[Giles]

USA on the left, now almost indistinguishable

SHIT.  I have forgotten which is which 

[Giles]

And…..

Not a lot in it 

[neph93]

@Giles:

And…..

Not a lot in it 

Both looking lovely though. Be interesting to see the any eventual difference in the crumb.

[Chap]

Meantime 1.500 km south: Italian style 80% Biga with 50% durum wheat

[Chap]

[Chap]

[ROman]

@Giles:

And…..

Not a lot in it 

@Giles  They both look great, how were they?

[Giles]

Great thank you.

[Chap]

Poolish

[neph93]

https://www.instagram.com/p/CbsLiLYq9SW/?utm_medium=copy_link

My bread! IH tee! It’s all in Norwegian!

[neph93]

Made three batches of poolish yesterday evening and used two of them for four boules today. The last one I used for some focaccia recipes a la Forkish…

One of the boules…

Prepped focaccia

Olives, spratt, caramilized onions and chili

Courgettes in oil and lemon

[goosehd]

That looks tasty.

[neph93]

Le crumb…

[Alex]

Looks perfect

[neph93]

@Alex:

Looks perfect

Thanks mate. It came up good. There’s a huge difference in taste between this and his other pizza/focaccia doughs.

[Chap]

Nice bake Reuben, very nice. I love doing focaccia with poolish and biga.

[Daniel San]

looks delicious Reuben , specially the one with olives and spratt

[neph93]

@Daniel:

looks delicious Reuben , specially the one with olives and spratt [emoji39]

Thanks gents. I was fully prepared for the spratt to be excellent and it was. Can’t go wrong with chilli flakes and oily fish. But the courgette one was really great too. Very light, and tasty and a good contrast to the spicier, heavier one.