Baguette....I make 299 score...i'm tired :-)
Baguette 100% semola rimacinata di grano duro
Poolish 6 hours
Semola rimacinata di grano duro 250 g
Water 250 g
Yeast 3 g
Poolish at 20°C for 6 hours
Second dough
semola rimacinata di grano duro 500 g
Water 238 g final hydration 65%
Yeast 5 g
Good flavor :-)
Gaetano
P.S. Thanks to everyone for the advice that you give me
Great work!
-Pete
Thanks Pete
Very nice, Gaetano. It looks like it wants to be dipped in some nice olive oil.
Are you using fresh yeast?
-Brad
Thanks Brad. For poolish fresh yeast, final dough
similar to lievisol :-)
Gaetano
I will have to look for some to bring home when I am in Italia later this year.
-Brad
Good, you can buy at LIDL or in many supermarket :-) there are many types of lievito madre in polvere ( powder starter )
Looks lovely.
Something I'm not understanding about the yeast though. I thought lievito madre is sourdough and is says Natural Yeast but it's in a packet and you says it's fresh yeast. And what is lievisol?
lievito madre+lievito secco= sourdough+dry yeast sourdough isn't active is only for flavor
Poolish is with fresh yeast :-)
Lievisol: http://www.thefreshloaf.com/node/49821/poolish-di-grano-duro is similar to Belbake in the photo