Tag Archives: poolish

On the Nature of Pre-ferments

One of the toughest things I’ve had to figure out when learning to bake is what should pre-ferments actually look like when they’re ready to use.  This goes for both the poolish or biga type ferments which are called for … Continue reading

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My first Pain Rustique with local flour from my wood-fired oven

I’d been looking for a simple bread to hone my bulk bread making abilities, and as I was leafing through an excellent book about wood-fired baking as a leaving pressie, I came across what looked like a simple candidate recipe for … Continue reading

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