2 points
Looks tasty, got a pic of the crumb?
2 points
1 point
I should try baking with poolish. It seems like it requires too much planning vs sourdough which you can keep stasised very active in the fridge till you need it.
1 point
Nah, it’s super easy, I just make it the night before I want to bake and leave it at room temp for about 16 hours, then use it all.
If anything it’s a bit less hassle than a sourdough, though different in both texture and flavour.
This one was pretty high hydration which made shaping more of a challenge, it almost overflowed the banneton.
1 point
Oh right, I guess you don’t need to also ferment the dough for like another 12 hours or whatever like with sourdough. I was thinking it was a 2 day affair rather than just overnight
1 point
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