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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

White Bread with Poolish

Page 98

Cuisine: North American | Course Type: Breads

(1 review)


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8th October 2020


This came out great and in fact I would say its my favorite from this book, but I think the White Bread with 80% Biga (page 106) has a slight edge, as far as the non levain breads go. This is advertised as having a "thin crisp crust" which it does, but also chewier (in a good way) than other breads I have made from this book. The crumb was nice and open and the bread itself is delicious. I did not shape in the fendue shape but may try that next time.

(edited 8th October 2020) (0) comment (0) useful  

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