While not delivering 2/2-2/12/17, I'll be investigating how to nurture long fermenting natural yeast and my long fermenting husband
February 6, 2017
After reading an overview of Tartine Bakery’s approach to whole grain breads and advantages of using overnight plus same day leavening agents for baguettes I am putting it to the test. I used a combination of overnight polish (flour, water + scant commercial yeast), same day poolish and my wonderful natural yeast. This combination should add flavor and leavening power to the final bake. For the flour I used a combination of ground farro, all purpose, and einkorn whole grain wheat flours. Another new approach I picked up from Tartine Book 3 is to mellow the bitterness of whole grain flours by letting the flour, leavening and water rest at room temperature overnight . So here is my blend doing its resting and sweetening I hope.
Tomorrow I’ll add the salt and warm it up to bulk fermentation for the day. Then it’s on to form the loaves, final rise then cool in the ridge till I bake in the morning. As an homage to my Croation and Serbian friends I’m going to attempt a nut filled baguette. On my last trip my chocolate filled babka baguette was a disaster. I hope this Povitisa baguette ends up better. Till then.