Another Poolish Bread Mix

[BGKYSmoker]

One of the ladys here asked if i could make this kind of bread, she would buy them.

Yeeeeeup

Poolish mixed and fermented overnight. From the book flour/water/salt/yeast

Mixed the poolish with the main flour, buld rise for 3 hours, now divide/fold and form.

These are the bannetons i use for high hydration dough.

Both covered and final rise for 2 hours or until doubled.

 

[sandyut]

that does no look like my banneton...I have one of the natural woven things. what is this one you have here? do you use it on all SD?

 

[BGKYSmoker]

First one.

 

[BGKYSmoker]

that does no look like my banneton...I have one of the natural woven things. what is this one you have here? do you use it on all SD?

Bulka Banneton Bread Proofing Basket Brotform Spruce Wood Pulp 9 inch - Non-Stick Round Dough Proving Bowl Boule Container for Bread Making Sourdough Artisan Loaves, Made in Germany.

I have those wound ones too.

 

[BGKYSmoker]

Second
Same mix but they sure are different.

 

[robrpb]

Very nice looking bread. Great job. I have been looking at your other bread threads as you post them and I am encouraged to learn and start baking bread.

Rob

 

[chef jimmyj]

You've become quite the Baker, Rick! Were all the loaves baked in Cast Iron?...JJ

 

[BGKYSmoker]

Thanks JJ

Yes i use 2 diff lodge cast.
6qt dutch

Lodge cast combo cooker, 5qt

And a 4.5qt enamaleware

 

[SmokinAl]

Your getting pretty good at this Rick!
Gonna have to get you an apron!!
Don’t want to get flour on your clothes.
Al