Thanks for another fabulous recipe and thougtful, beautifully written post.
Quick question about the potential to retard this dough. Do you think it would stand up to an overnight retard in the fridge after bulk or is this a dough that would be better remaining ambient throughout?
Gorgeous. I may need to have people over Sunday for these. Love bakers' community & generosity - thank you (again and again) for yours. + always appreciate your temp/time notes too, as my Bay Area house temp tracks with your winter Vermont house, somehow.
I really was so pleased to finally get your very interesting recipe. To the flour mill to get rye flour and then to work!! Then to the smoke house to get smoked salmon.
Living in Rural Switzerland I have gone back to the “Butcher,Baker, Candlestick maker” method of procuring food. We are lucky to have so many artisans that are in our area and its local products.
Do you think using ripe sourdough for poolish and omitting yeast in final dough would be ok as long as I adjust timing for bulk and proof to accommodate for lack of yeast addition?
Do you recommend eating on day 2 after reheating rather than day 1?
Hi Martin,
Thanks for another fabulous recipe and thougtful, beautifully written post.
Quick question about the potential to retard this dough. Do you think it would stand up to an overnight retard in the fridge after bulk or is this a dough that would be better remaining ambient throughout?
Many thanks,
Karen
Gorgeous. I may need to have people over Sunday for these. Love bakers' community & generosity - thank you (again and again) for yours. + always appreciate your temp/time notes too, as my Bay Area house temp tracks with your winter Vermont house, somehow.
I really was so pleased to finally get your very interesting recipe. To the flour mill to get rye flour and then to work!! Then to the smoke house to get smoked salmon.
Wow! These could not be more timely for the season. Thanks!
Living in Rural Switzerland I have gone back to the “Butcher,Baker, Candlestick maker” method of procuring food. We are lucky to have so many artisans that are in our area and its local products.
Hi Martin!
Do you think using ripe sourdough for poolish and omitting yeast in final dough would be ok as long as I adjust timing for bulk and proof to accommodate for lack of yeast addition?
Do you recommend eating on day 2 after reheating rather than day 1?
I’m looking forward to making for sure.