jpchisari's blog

This a adapted from a formula I've used for a few years now and decided to replace the 100% Hydration Poolish with 100% Hydration Levain. I made no adjustments to original formula for this.

Original formula is from Bread Bakers Guild Team USA 2002

Poolish

Flour-----------100%

Water----------100%

Yeast---------------.1%

Final Dough

Flour---------100%

Water----------43%

Yeast------------1.3%

Salt---------------3.3%

Malt-----------------.8%

Poolish----------1.33.4%

Process

Here's a Rustic Italian Round I baked today using straight dough method with 15% levain added.

Just recently joined this site and enjoying it very much! I had these photos from some breads I have made in the past. No crumb pics! Breads are long gone. Will Include those in future posts.

Sun Dried Tomato Bread w/Biga

Potato Bread-Straight Dough

Italian Bread-Straight Dough