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Changed my mind about pre-ferments after a batch of bagels in my home kitchen
Three years ago, I was convinced a straight dough was fine for everything. Then I tried a poolish for some bagels last week, just a 16-hour ferment in the fridge. The crust was way better, chewier, and the flavor had this depth my old recipe never got. It only added one extra step but made a huge difference. Anyone have a favorite pre-ferment for enriched doughs like brioche?
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murray.betty14m ago
What took you so long to see the light? I held out for years too, thinking all that extra waiting was just for show-offs... then one batch of decent bread proved me completely wrong.
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