foodforthought's blog

Blog post in progress

As of Mix Day ( February 8)...

Deviated slightly from recipe on percentage levain and included a Semola poolish.

Levain Build, start 36 hours before mix

• 3 generations x 12 hours, all Bread Flour, 125% hydration 

Poolish, 12 hours before mix

• 200 g water, 200g Semola Rimacinata, 1/4 t ADY
• beautiful creamy color, less bulk, denser than AP poolish

Mix target 2000 g dough for 2 batards

I decided I should be more than an occasional commenter on forum posts so thought a formal introduction would be a good way to kick off my TFL blog. I most especially would like to reduce the bloat of the community bake threads so will post a link once to CBs if I participate but try to keep any discussion channeled back here. Worth a try anyway.