Biga and Poolish

[Shooby]

Are there any bread bakers here who use prefermented starter techniques?  I don't really know how or when to use this so if anyone has any tips, that would be much appreciated!

[NoNamePerson]

I'm going to tag beergut since I think he is a good cook with lots of ideas. If I'm wrong beer can just chalk it up to my advanced age. I'm to lazy to go to the recipe thread to see if he is the one who posted good stuff.

[saveinla]

Sept 3, 2018 17:31:47 GMT -5 Shooby said:

Are there any bread bakers here who use prefermented starter techniques?  I don't really know how or when to use this so if anyone has any tips, that would be much appreciated!

<iframe width="29.360000000000127" height="2.9200000000000017" style="position: absolute; width: 29.360000000000127px; height: 2.9200000000000017px; z-index: -9999; border-style: none;left: 15px; top: -5px;" id="MoatPxIOPT0_57646820" scrolling="no"></iframe>

<iframe width="29.360000000000127" height="2.9200000000000017" style="position: absolute; width: 29.36px; height: 2.92px; z-index: -9999; border-style: none; left: 1402px; top: -5px;" id="MoatPxIOPT0_86076143" scrolling="no"></iframe>

<iframe width="29.360000000000127" height="2.9200000000000017" style="position: absolute; width: 29.36px; height: 2.92px; z-index: -9999; border-style: none; left: 15px; top: 87px;" id="MoatPxIOPT0_21291946" scrolling="no"></iframe>

<iframe width="29.360000000000127" height="2.9200000000000017" style="position: absolute; width: 29.36px; height: 2.92px; z-index: -9999; border-style: none; left: 1402px; top: 87px;" id="MoatPxIOPT0_66132203" scrolling="no"></iframe>

Are you looking for sourdough starters or just in general. I am fairly sure that someone  (maybe Apple) posted some recipes.

[Shooby]

I am looking in general.  Like for italian bread, ciabatta, french breads, etc .  Trying to get better texture and flavor.

[beergut]

Sept 4, 2018 6:30:16 GMT -5 NoNamePerson said:

I'm going to tag beergut since I think he is a good cook with lots of ideas. If I'm wrong beer can just chalk it up to my advanced age. I'm to lazy to go to the recipe thread to see if he is the one who posted good stuff.

 Thanks for the tag, NoNamePerson

 I posted this on the Main Dishes board, it's my recipe for focaccia bread using biga. It makes for a very light bread with a wonderful texture. You just have to start the biga 24 hours before, so you need to know a day before that you're baking bread. 

 ETA: I'm sure it helps if I link the recipe. 


Focaccia recipe using biga

[NoNamePerson]

Shooby you may have your answer! Thanks beer! 

[Shooby]

OK, I made my biga yesterday, it's in the fridge.  Hopefully i can get to it later to bake some bread.

[beergut]

Sept 5, 2018 6:27:48 GMT -5 Shooby said:

OK, I made my biga yesterday, it's in the fridge.  Hopefully i can get to it later to bake some bread.

 I've never put biga in the fridge, I just let it rest at room temperature for 24 hours. I'm sure that doesn't make much of a difference as long as you take it out an hour before you use it to let it return to room temperature. 

Let me know how it works out for you. 

[Apple]

I've not made any bread with starters that you keep for a long time, but have to feed regularly.  I tend to go in spurts, and chances of keeping a good starter going just doesn't fit in well right now.

I've done breads where you can let the dough sit for a few days before using though.

I'm still in the process of perfecting the perfect loaf of bread (well, loaves, since I want different kinds).  The baguettes in France were amazing.  I can now get the texture right (crispy crust, but light and airy inside), but not the flavor.  The recipe I used was just too bland.  I have an out-of-production Baparoma pan.  Not required, but it creates the moist oven environment perfect for the crust (I'd tried other methods of water or ice in the oven, and they didn't work that great).

After having "the best bread ever" (the best multi-grain bread, anyway) on vacation a couple weekends ago, my desire to start baking bread again has been renewed.  Tonight I'm at work, but really wanted to make bread, but really didn't want to do a ton of kneading, so I dusted off my old bread machine.  I might leave it at work and let it make the dough, then actually bake the bread in the oven.

[beergut]

Sept 6, 2018 1:21:46 GMT -5 Apple said:

I've not made any bread with starters that you keep for a long time, but have to feed regularly.  I tend to go in spurts, and chances of keeping a good starter going just doesn't fit in well right now.

I've done breads where you can let the dough sit for a few days before using though.

I'm still in the process of perfecting the perfect loaf of bread (well, loaves, since I want different kinds).  The baguettes in France were amazing.  I can now get the texture right (crispy crust, but light and airy inside), but not the flavor.  The recipe I used was just too bland.  I have an out-of-production Baparoma pan.  Not required, but it creates the moist oven environment perfect for the crust (I'd tried other methods of water or ice in the oven, and they didn't work that great).

After having "the best bread ever" (the best multi-grain bread, anyway) on vacation a couple weekends ago, my desire to start baking bread again has been renewed.  Tonight I'm at work, but really wanted to make bread, but really didn't want to do a ton of kneading, so I dusted off my old bread machine.  I might leave it at work and let it make the dough, then actually bake the bread in the oven.

 I haven't done a long-term starter like sourdough where you have to feed the starter over a long period of time. Honestly, the whole process seems kind of wasteful to me.

You can make a high hydration dough and leave it in the fridge for up to two weeks and it starts to taste like sourdough at the end of the two weeks. I'd rather do that than use a starter, especially since that simply FWSY dough can be used at any time during those two weeks. 

[beergut]

 Here is some focaccia I made last night.




 This was after 20 minutes at 400 degrees. I put it back in for another 10 minutes, because they weren't done. 

I kinda messed up here, because I put in too much olive oil, so I added a lot of flour to the recipe to even it out. So the bake time was longer. The crumb shot isn't anything impressive, it isn't as light as my previous attempt, but it tastes terrific. I have a balsamic vinegar glaze I dip it in, makes for a great snack.

I also experimented with using a biga to make pizza dough.

Here is a barbecue chicken pizza:







\Got a nice rise on the crust, but didn't really make enough of a different to justify doing this again.

This will be lunch tomorrow.

[Malarky]

Sept 6, 2018 1:21:46 GMT -5 Apple said:

I've not made any bread with starters that you keep for a long time, but have to feed regularly.  I tend to go in spurts, and chances of keeping a good starter going just doesn't fit in well right now.

I've done breads where you can let the dough sit for a few days before using though.

I'm still in the process of perfecting the perfect loaf of bread (well, loaves, since I want different kinds).  The baguettes in France were amazing.  I can now get the texture right (crispy crust, but light and airy inside), but not the flavor.  The recipe I used was just too bland.  I have an out-of-production Baparoma pan.  Not required, but it creates the moist oven environment perfect for the crust (I'd tried other methods of water or ice in the oven, and they didn't work that great).

After having "the best bread ever" (the best multi-grain bread, anyway) on vacation a couple weekends ago, my desire to start baking bread again has been renewed.  Tonight I'm at work, but really wanted to make bread, but really didn't want to do a ton of kneading, so I dusted off my old bread machine.  I might leave it at work and let it make the dough, then actually bake the bread in the oven.

Try adding a bit more salt.  Not enough to inhibit the yeast.  Bread with too little salt tends to taste "flat."

[Shooby]

I didn't use a starter for this, but this is a multigrain bread that I made a few weeks ago.  It's kind of a bit too heavy to eat often but sometimes i like to change things up a bit.

[Shooby]

  I did use my biga today.   I made it tues eve but didnt' have time Wed so I made italian bread tonight.  

I basically used this recipe, but cut it half for the biga:


www.geniuskitchen.com/recipe/biga-81918

Then i used this recipe for my bread:

www.italianfoodforever.com/2011/10/making-good-italian-bread-at-home/

  I also added some olive oil as well though because I think it gives the bread a nicer flavor.  I was very happy with the texture of this bread.  Had a nicer chew to it.

[Apple]

Shooby

Right now, Craftsy.com (bluprint) is allowing you to watch their classes free until 10/12.  They aren't allowing access to the download material this round, but you can sometimes get what you need through just the video.

Anyway, there is one called "The Baker's Guide to French Breads Baguettes (With Poolish)".  It starts at video #4 of a series where he goes through French Bread techniques, but not sure if you would need to watch those first or not.  You can double the speed to get through the videos faster, then go to normal speed if you really want to pick up on something better.

I've picked up some good tips watching the first videos while I knit/cook/do housework, and write down/take a photo, when there is something I'll need to remember when doing it myself later.

[Apple]

Sept 6, 2018 18:49:06 GMT -5 Malarky said:

Sept 6, 2018 1:21:46 GMT -5 Apple said:

I've not made any bread with starters that you keep for a long time, but have to feed regularly.  I tend to go in spurts, and chances of keeping a good starter going just doesn't fit in well right now.

I've done breads where you can let the dough sit for a few days before using though.

I'm still in the process of perfecting the perfect loaf of bread (well, loaves, since I want different kinds).  The baguettes in France were amazing.  I can now get the texture right (crispy crust, but light and airy inside), but not the flavor.  The recipe I used was just too bland.  I have an out-of-production Baparoma pan.  Not required, but it creates the moist oven environment perfect for the crust (I'd tried other methods of water or ice in the oven, and they didn't work that great).

After having "the best bread ever" (the best multi-grain bread, anyway) on vacation a couple weekends ago, my desire to start baking bread again has been renewed.  Tonight I'm at work, but really wanted to make bread, but really didn't want to do a ton of kneading, so I dusted off my old bread machine.  I might leave it at work and let it make the dough, then actually bake the bread in the oven.

Try adding a bit more salt.  Not enough to inhibit the yeast.  Bread with too little salt tends to taste "flat."

Thanks for the tip!

I also think my dough my have been a little "rushed" since I did the quick version.  Seems like allowing the dough to take longer to develop is supposed to make it have more flavor too.  

Ingredients are cheap, so I should be able to play with everything until I get it "just right"!