mmmm Yeasty....revisited.

I have been perfecting my no-knead dough for the last few months as I make it weekly for soup night, and it has been a wonderful confidence booster for me. I know I have the capability to make good bread. Now I must broaden my horizons.

I need to teach myself how to "build" a loaf of bread. The days of direct doughs are over. It is now time for this little grasshopper to move on to the starters. There are 3 basic starters: Poolish sponge, Biga firm and Old Dough ( pate fermente) . These starters allow the grain in the flour develop subtle flavor nuances and different crumb structures.

I have just put together my very first poolish pre-ferment. It needs to bubble and fall for about 5 hours and then rest overnight in the fridge. I will use parts of it throughout the week to bake loaves and see the development change.

4 c unbleached bread flour ( stronger gluten equals stronger bread)
4 c cool water ( room temp)
1/3 teaspoon active dry yeast

mix ingredients in a bowl that can hold the volume when doubled.
cover the bowl tightly with plastic.
let bubble and fall for 3-5 hours at room temperature
refrigerate overnight

This starter will be used in different loaves and is one rung on the ladder of excellent bread.

I will keep a photo diary of the process and hopefully this is the start of a whole new chapter of my career.

Bread- the loaf of life.....

For Shame....

I hang my head, for i have been a terrible blog-master. Just cal me blog-apprentice. Don't actually call me that or I might punch you in the throat, but you catch my drift.

After an involved throat surgery, a lot of pondering and much cooking, I am ready to re-commit. I will post once a week, every week from now on. If you have any suggestions, questions or comments, I am open. Give me a subject, I will give you my knowledge.

Thanks to my followers- I know I haven't been giving you all what you need, but I'm back, better than ever and ready to rock.

I hope you are too....