Haven't been baking much bread lately, thinking back it started with tossing 10 kg of flour (ouch!) when we returned from our summer vacation, I accidently left the bags on our concrete basement floor and the damp crept in.
Then I had to toss my new 10 kg bag (plus more 1kg bags of special flours) because I found "company" in them. I guess the creepy crawlers came in from the mill because the bags were still sealed, closed and in a plastic covered bin, I couldn't see any holes in the outer bags. Fortunately they were still happily munching away on my flours and did not travel to the pasta/rice section of my pantry.
I was not amused. Below are slices of poolish based french bread that made me very happy!
I do believe I can bake bread. I've done so before. So somewhere a grain of bread-sense should be left in me. *trying to convince myself*
Because I can't believe I just tossed an entire loaf of bread. I finished shaping late last night and decided to leave it in fridge and bake this morning. Not good. Huge airbubbles in the crust and very moist interior.
The one below however was a success, it got eaten so fast I had no chance of photographing the finished loaf.
Now the question of today is the following:
There's a bucket (!) of potato-dough in the kitchen, eager so very eager to proof. It rose to overflowing twice already and I keep pushing it down. Why? Because it's not the right consistency to make a decent loaf and I am at a loss of what to do with it.
It has all components already: salt, water, yeast, flours. So if I keep adding flour I will ruin my percentages.
My preference is to use it as a starter and build a bread with it. Adjust the salt from the weight of the added flour. Would that work? What would you do?