First ferment: Here the reserved dough from the previous week's baking has just been taken out of the fridge, to come to room temperature and be combined with water and some more flour (refreshed), and left to reactivate overnight.
Second ferment: The morning after. My little buckwheat poolish (batter of flour, water, and leavening agent left to sit at least 12 hours, in order to develop the flavour and texture of the once and future bread) is ready to be turned into dough.
After only a few hours, the dough has risen to fill the bowl and push insistently at the plastic wrap covering. If anything, it's a bit overrisen here - when I pull back the wrap, the dough collapses into long strings of gluten pictured a few days ago on the blog.
Baking a flatbread. This small piece of dough was rolled out, brushed with olive oil and left to rise a short time, before being bedecked with fresh rosemary and queso fresco and popped into the brick oven. I would have been better off crumbling the queso as it didn't melt like I expected it to (the oven temperature was pretty uneven for this baking).
On the plus side, I didn't burn any loaves! Close up of the post-baking texture.
First ferment: Here the reserved dough from the previous week's baking has just been taken out of the fridge, to come to room temperature and be combined with water and some more flour (refreshed), and left to reactivate overnight.
Second ferment: The morning after. My little buckwheat poolish (batter of flour, water, and leavening agent left to sit at least 12 hours, in order to develop the flavour and texture of the once and future bread) is ready to be turned into dough.
After only a few hours, the dough has risen to fill the bowl and push insistently at the plastic wrap covering. If anything, it's a bit overrisen here - when I pull back the wrap, the dough collapses into long strings of gluten pictured a few days ago on the blog.
Baking a flatbread. This small piece of dough was rolled out, brushed with olive oil and left to rise a short time, before being bedecked with fresh rosemary and queso fresco and popped into the brick oven. I would have been better off crumbling the queso as it didn't melt like I expected it to (the oven temperature was pretty uneven for this baking).
On the plus side, I didn't burn any loaves! Close up of the post-baking texture.
No comments:
Post a Comment