In the last days, the weather was warm and sunny and it finally feels like real spring. The first trees started to flower and the leaves will develop soon and the world will be green once again. And already the first fresh herbs can be found in garden and forest, like wild garlic, ground elder and salad burnet. Blended together this herbs yields an aromatic paste which adds a great flavour to this crusty bread and turns the crumb slightly green.
As preferment I used a poolish. A poolish is made with the same amount of water and flour and a tiny little bit of yeast. It rise for 14-16 hours and has to used while its surface is still doomed. In contrast to a biga, which is really forgiving when used half a day later then planned, a poolish has only a limited time window in which it can be used. After that it starts to degrade and collapse. But it helps the dough to rise well and adds a mild, complex flavour. The name poolish comes from the polish bakers who brought this kind of dough to France in former times. Here he is used often for baguette dough.
Last weekeend I realized how near Eastern is when my mom told me on the phone about her plans of dyeing eggs with her kids at school. And so I changed my plans for the bread baking course and developed a sweet recipe perfect for the Easter Breakfast. It is a sweet bread called which is made with the biga preferement. The subtle acidity of it helps to strengthen the gluten network. For a tender crumb the dough contains cream, egg yolk and some butter. By replacing the butter with cream the dough can rise in the fridge if needed.
I mentioned already once or twice that I like to at 
To me, the basic of good breakfast is a good roll. And so we are baking rolls in part three of our little bread baking course. These rolls are looking more complicated then they. For shaping we will use the same method then for the bread we baked last time. And already after 15 minutes the rolls are deeply cut, which is much easier than cutting a fully proofed roll. The cut is carefully laid together and will open beautiful during baking.
I got a lot of positive feedback to my idea of making a small virtual bread baking course. I’m very happy about it and will start to post more beginner recipes on the blog in the next weeks. And if you have questions, ideas or wishes: Please tell me! I will do my best to include it.
