Tag Bread
Standard Preferment
I've been experimenting with preferments lately using a poolish left to sit overnight and have determined that the quality of the bread, in nearly all aspects, is superior to the same bread made without one.
I’ve been experimenting with preferments lately using a poolish left to sit overnight and have determined that the quality of the bread, in nearly all aspects, is superior to the same bread made without one. Starting with the taste, it makes a much more complex flavor. I’m not sure how I would describe the taste difference, but it has a deeper taste than bread that hasn’t had time to develop. Working with the dough is also a lot easier. The dough is much stronger and the gluten structure feels more developed. Finally, the dough seems more predictable; my bulk fermentation times and oven rise have both been more predictable.
Cinnamon Raisin Oatmeal Loaf
I've spent years trying to make a decent oatmeal raisin loaf. I've finally succeeded and I couldn't be more pleased.
I’ve spent years trying to make a decent oatmeal raisin loaf. I’ve finally succeeded and I couldn’t be more pleased. This loaf is quite sweet and best for breakfast with jam or butter. I haven’t yet tried french toast with it yet but I imagine it would work well. For this loaf be sure to pay attention to process and refrain from hastening rise times. Soaking the oats and raisins in water is critical to creating the correct texture and ensuring nothing dries out or burns near the surface.