Two different bread...very similar :-)
Two different bread...similar. The same flour and the same hydration but two different types of bread for taste and texture. One bread is made with poolish fresh yeast, the other is made with natural liquid sourdough ( hydration 80% )
Poolish
Wheat flour 300 g
Water 300 g
Yeast 12 g ( not dry, fresh ) 5 hours a 16/18°C
Wheat flour 700 g
Water 350 g
Salt 14 g
Yeast 2 g
Taste delicate and very soft crumb
The second bread...
Wheat flour 1000 g
Water 650 g
Salt 20 g
Sourdough ( hydration 80% ) 200 g
Bulk fermentation 5 hours final proof 5 hours
Taste good and not too compact crumb
I'm working hard on the texture of the crumb and crust of bread ... I cooked with steam for 10 minutes
Perhaps autolysis would still have improved the bread with sourdough ... but I'm happy all the same :-)
Gaetano
Those both look lovely! It's interesting how the taste and crumb change with just that little difference, isn't it? Good side-by-side test; thanks for this. :)
with you. The rising times are very different. Poolish 3 hours liquid levain 10 hours. This creates different textures and aromas.
in the crumb.
Nice comparison. Both look delicious.
the naturally leavened loaves were a tad over proofed and maybe could have had a bit more gluten development. But, both recipes turned out well. Thanks for the comparison.
Paul