Last night I made a poolish from my sour dough starter Boris! My last sour dough bread attempt resulted in baseball bat bread loaves so I was ready for a success story. And Boris delivered today! Just to be on the safe side…I padded my success by adding a teaspoon of yeast to my poolish when I added the rest of the ingredients. I left this huge dough ball in a large bowl, covered with a clear shower cap, to rise while I went to have lunch with my sister.
When I returned, the dough ball was straining the confines of the shower cap and had risen far above the rim of my large bowl. I punched it down and turned it onto my Boos block with a little bench flour and began kneading it. The dough was silky smooth and elastic and I could tell by the feel of the dough that this was going to be a successful baking adventure.
I wasn’t wrong…the crustiest crust that crackled when I cut a slice and the interior crumb was moist, chewy and had a decided sour bite. For my palette it was perfect!!! I couldn’t resist smearing some sweet cream butter onto a piece and tasting the rewards of my efforts. Two beautiful loaves of sour dough bread…check!!
On my quick trip to the HEB today I spotted a muffin tin that had larger cups and decided I must have it. The one I have has the standard size cups but I wanted to be able to make a muffin that rivaled bakery muffins. So it now awaits another batch of bran muffins. But, there is always a wrinkle it seems. The HEB I was in didn’t have any wheat bran so I had to substitute oat bran. So, fingers crossed that they taste as good as the first batch but look a whole lot prettier.