I love to bake breads with more than one preferment. My favorite Wheat & Rye Bread or the Young Boar Crust are good examples for the harmony of a yeast preferment and sourdough. But it has been literally years that I bake a bread with three preferments. I don’t know why I waited so long until I baked a three preferments bread once again.
To bake this bread is not so complicated as it sounds. Mixing three preferments instead of one or two needs maybe three minutes longer and this three minutes are really worth the trouble. You will realize it as soon as you take the first bit of this aromatic bread.
This bread is crammed with flavour. Souble sweet notes from the poolish, an alcoholic hint from the pâte fermentée and the slightly sour taste of a young sourdough. The preferments contain about 45% of the flour used for the bread. Some whole wheat flour and dark rye flour adds some nutty flavours while the malt extract adds some additional sugar to make sure that there is enough sugar for the yeast to eat and for the browning of the crust.
I’m completly in love with this bread. With its crunchy crust, tender crumb and the deep, complex flavour it is my Aroma bread!