i am now into the habit of making bread once per week. i use forkish's book 'flour water salt yeast' for recipes. this is a great book for learning how to make bread.
this recipe follows the 80% biga white bread recipe. i used all purpose flour with the addition of 2% diastatic malt (not in original recipe).
one of the things i look forward to when making bread is removing the plastic wrap from the cambro container and lowering my head take to take a deep breath to inhale the smell of the yeast and alcohol, which makes the inside of my nose pucker up a little.
here is what it looks like after bulk fermentation. the dough started just below 2 quarts and rose to just above 4 quarts.
this time i decided to make one boule
and one focaccia.
