This week was all about PRE-FERMENTATION. This was great because I got to work with things that I have only heard of, but never worked with. We made a poolish, biga and a sponge.. We made those on Monday night. Then on Tuesday night we used them to make Italian Torpedo Rolls (biga), Baguette (poolish and sponge), Pugliese, Filoncini Burro y Nocci (biga), Ciabatta (poolish) and my favorite, Foccacia (sponge). My cibatta did not turn out that great. That is what happens when you are not paying attention and add to much flour. It came together with the addition of more poolish, salt and water. However the result was tough and dense. But the Foccacia was awesome! If I do say so myself. It was light and tender. Chef Sean said with a little resting time, it could have been even lighter. We also started a levain. Next week we will be using it to make four different varieties of sourdough.
We used : bowls, spoons, deck oven, a scale, standing mixer and spoons.
We used : bowls, spoons, deck oven, a scale, standing mixer and spoons.