Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
White Bread with Poolish
Page 98
Cuisine: North American | Course Type: Breads
(1 review)
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Recipe Reviews
This came out great and in fact I would say its my favorite from this book, but I think the White Bread with 80% Biga (page 106) has a slight edge, as far as the non levain breads go. This is advertised as having a "thin crisp crust" which it does, but also chewier (in a good way) than other breads I have made from this book. The crumb was nice and open and the bread itself is delicious. I did not shape in the fendue shape but may try that next time.
(edited 8th October 2020) (0) comment (0) useful
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