Long, slow ferment
I've been experimenting with a 3-day ferment using a biga/poolish (what ever you call it) and finally have some loaves that are approaching what I'm looking for.
Unlike the folks who are looking for "lighter, fluffier" bread, we like nice chewy bread with body and flavor. I've been playing around with Ken Forkish's Flour Water Salt Yeast, and here's what I've come up with.
(Sorry for the fuzzy iPhone quality, but you get the idea...)
Formula and processes:
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