elithea: white bread w/poolish3. loaf formed 1:30
elithea: white bread w/poolish3. second fold 11:05
elithea: white bread w/poolish3 first fold at 10:45
elithea: white bread with poolish3, initial mix 10:30
elithea: poolish3 at 14 hours
elithea: white bread w/poolish1
elithea: white bread with poolsh2
elithea: white bread w/poolish2 out of the oven
elithea: white bread w/poolish2 ready for oven
elithea: white bread w/poolish2 formed loaf
elithea: white bread w/polish2 ready to form loaf
elithea: white bread w/poolish3 fin! 1 lb, 7.8 oz
elithea: this can't be right...?
elithea: this can't be right...?
elithea: white bread w/poolish 1770gms final dough mix 9:30am
elithea: white bread w/poolish 1770gms final dough mix 9:30am
elithea: white bread w/ poolish 1700gms final dough rise 11:30am
elithea: white bread w/ poolish 1700gms final dough rise 11:30am
elithea: mystery bread (formerly white bread w/poolsh, proofing
elithea: mystery bread (formerly white bread w/poolsh, proofing
elithea: mystery bread (formerly white bread w/poolsh, proofing
elithea: 30 minutes with tops onn...
elithea: 15 minutes tops off
elithea: fin! considering all the mistakes i made, it's remarkable it's bread at all! 1 lb 7oz and 1lb 10 oz. (but no singing...)
elithea: fin! considering all the mistakes i made, it's remarkable it's bread at all! 1 lb 7oz and 1lb 10 oz. (but no singing...)
elithea: came out fine!
elithea: ice cold levain straight from the frig, to come to room temp before refreshing
elithea: levain an hour out of the frig, still only 65 degrees...
elithea: levain refreshed. it still had some active bubbles once it warmed up, even before its 100g whole wheat flour, 400g white flour and 400 g water, added to 200 g levain. this time i set it out in the painting studio area, near the big ac, so it will only be
elithea: well, due to scale malfunction, i have no idea how mch of anything is in it, but it riz!