Since I baked earlier in the week, I decided to simplify my weekend and make a yeast bread that would not tie me to the kitchen for most of the day. Flipping through FWSY, I settled on the 50% Wholewheat with Bigga.
I made this bread almost a year ago and redoing this weekend made me realize how much more confident I have become when it comes to baking bread. I no longer follow every single step the way Forkish lays them out in his book. I dirtied a lot less dishes and simplified steps. I also felt confident in using cold flour and water to slow down the dough to allow me several hours away from the house. I watched the dough, not the clock. I also learned that I hate scoring dough that hasn't just come out of the fridge. All of these I learned here so I am very grateful to all of you. Thank you! You are an amazing community!
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Looks delicious. I'm glad you've become so confident, it definitely shows in your final products.
Thank you for sharing and well done!
Ru
Actually, I am not familiar about the flavors added by a biga, I'm a "no preferment guy" when it comes to yeast breads. I just do straight doughs and rely on a cold long fermentation for flavor. Anyway, crust and crumb are beautiful and they look so tasty!
in with some cornbread and SD. Breautiful inside and out. Kids would love this one for sandwiches too!
After having Thanksgiving yesterday, my daughter said that the stuffing was the best ever with the orange, cranberry pork sausage, the mix of bread above, pecans and cranberries in it with the usual herbs, onions, celery and stock. No mushrooms this year but she didn't miss them:-)
Well done and happy baking Danni
I agree about scoring cold dough - just sooo much easier. This site is amazing as you say, the inspiration, the tips you get and help whenever you need it! Happy baking Danni
Leslie
As this would be one of my own breads. I just like the texture of your crumb.
Well done and happy baking Danni!
Joze
Beautiful crumb. it's amazing how long you have come in such a short time.
Happy Baking!
Ian