Finding recipes for the 37. Bread Baking Day was an easy task for me – it was much harder to make a decision what I want to bake because the topic “Bread with preferment/sponge” is really my kind of bread making. Nearly all breads and pastry I bake are made with one or more preferment.  One very delicious is JT’s Rustic bread with three preferments. It use three diffrent Preferments: Poolish, Biga, Sourdough. And this three diffrent preferments create an incredible tasty bread.

For my entry for BBD I planed something similar. Poolish, sourdough and Pâte fermentée make this bread very aromatic. With a nutty taste of whole wheat and the complex flavours of the preferments with a mild acidity in the background. The bread has a fine crumb and a thick crisp crust.

To get a nice crisp crust I used the convection modus of my oven and opend the door slightly ajar, so that the steam can escape and the cust becomes crisp. Continue reading →