Today I decided to step up to the next level in my bread baking - I tried making bread with a 'poolish' ferment. According to the recipe as described in Richard Bertinet's book 'Crust', it meant making a ferment with flour, yeast and water overnight and then adding flour and rising (and rising and rising) until the baguettes are finally formed and baked. It turned out to be a weekend 'project' (okay, well, the weekend project that actually WORKED...) and I made pizza with a small proportion of the dough that I stole from the baguette recipe! Wow! It was all pretty good... More to follow, for sure... xx
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