Tasted best of the 3 batches. Fermentation was exceedingly long. Poolish prepared 2pm on Saturday passed it peak on Sunday morning 8am ! Dough was retared for a couple of hours before final proofing as I had to go out for yoga class. But it ended up a very tasty bread, of all I made so far.
recipe, adapted from Joe Pastry
bread flour ............ 225 gm
starter or poolish ............... 225 gm
yeast ............... 1/8 tsp
salt ............... 1 tsp
olive oil ............... 28 gm
honey .................... 1/2 tb sp
water ............... 96 gm
bread flour ............ 225 gm
starter or poolish ............... 225 gm
yeast ............... 1/8 tsp
salt ............... 1 tsp
olive oil ............... 28 gm
honey .................... 1/2 tb sp
water ............... 96 gm
70% hydration; preheated oven to 250 deg C; lowered to 220 deg C, baked for 10 min; turned the baking tray 180 deg, lowered to 180 deg C, and baked for another 10 min
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