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heidih

heidih

15 minutes ago, weinoo said:

And the bread, baked the following (yesterday) morning...

 

IMG_2937.thumb.jpeg.003187d19da6d753791601007ea3fbb5.jpeg

 

So here's where I tend to get myself in trouble. I did the Forkish overnight white, but with 100 grams of biga substituting for 100 grams of flour and water in the proper proportions.

 

Biga just changes the bread, in my opinion (and as it should, I guess). I like the flavor a lot, and it looks quite light, but it's actually a little dense. Didn't get the oven spring I sometimes see, but I think I just dicked around with the dough a bit too much. I swear I'm gonna take notes. 

 

And if I could get @Ann_T to teach me how to make baguettes, when @Franci is done teaching me how to make pizza bianca, I'd be golden!

Perhaps we need our own Master Class series ;)  I get that odd looking airy but bit dense but I always toast so it is ok for my taste. Oh and you dicking around - unfathomable!

heidih

heidih

13 minutes ago, weinoo said:

And the bread, baked the following (yesterday) morning...

 

IMG_2937.thumb.jpeg.003187d19da6d753791601007ea3fbb5.jpeg

 

So here's where I tend to get myself in trouble. I did the Forkish overnight white, but with 100 grams of biga substituting for 100 grams of flour and water in the proper proportions.

 

Biga just changes the bread, in my opinion (and as it should, I guess). I like the flavor a lot, and it looks quite light, but it's actually a little dense. Didn't get the oven spring I sometimes see, but I think I just dicked around with the dough a bit too much. I swear I'm gonna take notes. 

 

And if I could get @Ann_T to teach me how to make baguettes, when @Franci is done teaching me how to make pizza bianca, I'd be golden!

Perhaps we need our own Master Class series ;)  I get that odd looking airy but bit dense but I always toast so it is ok for my taste.

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