Artisan Bread With Pre-Ferments: Poolish

[@Vivaldilover]

Putting parchment. paper in your Dutch oven will prevent any bread from sticking. Also, scoring the bread prior to baking serves a purpose. The bread needs to expand when baking. The bottom of your bread should be put on the bottom of the dutch oven. The smooth top should be scored, allowing the bread an easy rise. Remember the parchment paper! To allow the parchment to lie flat in the dutch oven, wad up the paper into a ball then open it up and put it into the dutch oven then placing your dough on it. Making videos is not easy. Your content is spot on, nothing is left out yet you're to the point, yet concise. No frills video. LOVE IT! Love this video. I'm hooked!

[@skee6706]

So......I have been making this according to your instructions and even with the "not so great" outcomes, my husband loves this It really turned out better once I ordered a Dutch oven. I let it ferment for two days and still turned out great. I even was able to purchase some proofing baskets. My husband says thank you ! ! Thank you for being a great teacher. Blessing for the holidays.

[@IMOO1896]

Once again, your instructions are so clear, there’s no information missing.

[@chuckoschmcc5853]

Thank you for this easy to understand video on the poolish method. I am reading Kens book also. Your video helped me visualize what I was reading in the book and makes it so simple to understand! Looking forward to watching more of your videos. THANK YOU SO MUCH👍🏼

[@RoseRedHomestead]

Glad it was helpful! I make a double batch of the poolish recipe every week--it is our favorite. Thanks for watching.

[@laurelg178]

“It’s going to open up as a rose.” Of course it is! 😉. Your Rose Red Homestead loaves look fabulous.

[@lynsmith2698]

Awesome video. I have been making sourdough now since Jan and just loving it. I was so inspired i ordered that book tonight. I so love how some of the simple things in life makes us so happy.....listening to jars ping as they seal, bread crackling as it comes out of the oven and staring and admiring our canning.

[@RoseRedHomestead]

You describe things beautifully! You could be a professional writer! Thanks for your comments.

[@lynsmith2698]

@@RoseRedHomestead Awwe thank you

[@TheMixingBowlHomestead]

I haven’t baked in over a year. I think it’s time 😂 thank you for such an easy to follow recipe

[@robertmaloney2978]

I have tried to bake a good bread for the longest time.The mistake I always made was “just ROUGHLY measuring the ingredients..For the first time in my life I followed a recipe(yours) to the TEE. I followed your excellent method absolutely...Guess What?? Two loaves of PERFECT BREAD... Thank you very much for your friendly and perfect directions. It was so good, I was proud to give a loaf to A friend............RJM, Flushing, Mich...

[@RoseRedHomestead]

That is great news! Congratulations!

[@maryannedeering1663]

Rose, that bread looks heavenly ❤❤❤❤

[@Fernando-ox5mo]

I love the clarity and precision of your instructions. That bread looks beautiful. Thank you very much. Greetings from Colombia.

[@RoseRedHomestead]

Thank you so much! Thanks for watching from Colombia!

[@Fernando-ox5mo]

@@RoseRedHomestead Your welcome. I´ll be making this bread this weekend. I also got the book by Ken Forkish that you recommended. Thank you again. It´s a pleasure to watch your channel.

[@odellpark]

I have recently purchased Ken’s book but it’s so nice to actually see a video. That’s how I learn :) Thanks! Very helpful!

[@SweetTater]

Thank you for this video. I love your videos and appreciate that you explain everything in detail. You don't fill your videos with useless babble. I will try this, mostly because I'm not interested in having a starter in my refrigerator, that I have to babysit and feed weekly. You make the poolish the day before, then you use the whole thing the next day. That said, although my husband can probably eat both loaves, I wonder how the boulle would freeze and defrost. Have you tried that? Your videos should go viral and I don't understand why they haven't. Just know that I do appreciate your experiments, recipes and instructional videos and I will backtrack and watch ones I've missed, as well as when I get notified of new ones. Thank you so much.

[@RoseRedHomestead]

Thank you so much for your kind comments. I freeze these boulles all the time--I like to have a supply on hand--and they defrost just fine. We are so glad our videos are useful and appreciated by you--that makes our efforts worth while.

[@suecarver3552]

What am I doing wrong?? I have tried this twice and neither time did enough gluten form to give my dough structure. The poolish looks right but when I knead it with the second 500 grams of flour, yeast, salt and water, it remains sticky. It doubles in size but remains too loose to form into structured boules. 😢

[@Emma-lv4ds]

Hello. Today I baked bread according to your recipe on the dough pushish. Thank you for your work, everything is so accessible and professional. 👍🏻👍🏻👍🏻🙏😘🇺🇦

[@isabelladavis1363]

Those are absolutely gorgeous! Can’t wait to try this…made one recently with poolish but was a rye bread …love the quick pre mix the night before…thank you for your time and video…stay blessed

[@LittleCountryCabin]

I love that crackle!❤️. Oh and that crumb! Just gorgeous! You remind me so much of my sweet mama. She had beautiful red hair like yours and was a beautiful lady like you. Thank you for sharing and God bless you richly!❤️

[@RoseRedHomestead]

Thank you so much 🤗 I never get tired of hearing that crackle!

[@davidjen5244]

This is the best video explaining the steps for Ken's poolish recipe.

[@RoseRedHomestead]

Wow, thank you!

[@cynthiagordon2634]

I really enjoyed watching you make Poolish bread. Pam make everything look so easy. Also I would like you and your sister Cindy helped me to get my menus and and food storage started. Thank you so much.

[@RHILTONJR100]

Great video, I like to put the loafs bottom side up and score the top. It will gave you a beautiful basket pattern on the bread along with the pretty score marks.

[@marymiller4155]

You are my go-to person for how-to videos. So very easy to follow you with your excellent and detailed instructions. Sometimes I binge watch your videos for a couple hours….. until I realize that it’s better if I actually make the items you are instructing us to do! Ha! My husband and I love to try new things. I try the recipes. He eats the food. 😋 He eats a lot. I eat a little. Guess who gains the pounds😆 I just ordered the dough buckets and one proofing basket. I already have one Dutch oven. I can’t afford duplicates but I did read the comments. Sounds like I can still do both loaves. Just have to wait till first one is done and reheat DO a bit and then bake the second one. Merry Christmas to all🎄

[@RoseRedHomestead]

Mary: Thank you for giving Pam the "go-to-person" award. I agree, it is nice to be able to read/watch, but you need to (in reality), get your hands in the dough to see if the recipes really work. If yes, great and not, what do you do to make them work? It sounds you have figured out what to do to make it work and produce the breads you want. Touche! You and your husband have a Great Christmas! Jim

[@Rob_430]

I’ve been making sourdough and yeast straight dough breads for years and tried a dough made with a poolish yesterday. I made baguettes and they were the best, even better than sourdough baguettes.

[@RoseRedHomestead]

Wonderful!

[@carolynmoody9460]

oh what an amazing video..what a wonderful teacher you are!!!!!

[@RoseRedHomestead]

Wow, thank you!

[@backstagejane]

Nice and very basic, easy to follow. I also like to score the loaves with a sharp knife or bread lame on the top, mainly for aesthetic purposes. Gives the loaves a lovely, artisanal look.

[@RoseRedHomestead]

And I am just the opposite--I love how they open up naturally when baked bottom side up! LOL!

[@egraciosa]

Thank you for the very well explained tutorials. I love it.

[@RoseRedHomestead]

You're very welcome! And thank you for watching.

[@lindagraff2484]

Is that ever cool how it crackles, it looks so good, but it tastes even better

[@thunderwagn]

Excellent tutorial depicting this recipe. One of the best out there that I've been able to find anyway. Thanks!

[@RoseRedHomestead]

Thank you! I personally love this recipe and make a double batch nearly every Saturday. Thanks for watching.

[@virginiarzekonski9179]

Well, you’ve taught me a long wanted goal of mine; to make a wonderful healthy artisan bread. Thank you! I made the investment and purchased the book, buckets, baskets, mits, and Dutch oven and so glad I did. I settled on the whole grain recipe in the book using wheat germ and wheat bran. This is one off my bucket list. Thanks again for taking the time to post this video. Hugs. I’m hooked on using a poolish.

[@RoseRedHomestead]

Poolish is our personal favorite, too. I am sure you will have wonderful success with your new adventures with artisan bread.

[@rivinius98]

Awesome demonstration! Thanks for sharing.

[@RoseRedHomestead]

You're very welcome! Thanks for watching.

[@marygarcia4865]

Can’t wait to make this recipe. Thank you 😊

[@chester13133]

Thanks very much for this informative video. I've just done 3 months of experiments perfecting my pizza dough using 00 Flour for pizza. I used the Poolish method and a 70% hydration ratio as I find this is good for oven pizzas. I'm now using Bread Flour (Robin Hood) and have done loaves using poolish at 70% and will use 75% hydration as in your instructions for the DO. I did use 2 loaf pans 5 x 9 with metal clips to make an enclosed type of DO that worked out well after I took the top off for the final 10 mins of a 40 min bake. Now, I'm going to use my Dutch Oven for the first time. It's orange coloured so it's not the campfire style. I will be following your instructions, however, due to my experiments with the pizza dough, I will be adding a certain % of honey and olive oil. My question is: Would a parchment paper cut in a circle the size of the bottom of the DO help out the non-stick situation? Thanks from Ontario Canada.

[@RoseRedHomestead]

You might try it to find out. Once my Dutch ovens were well seasoned the was and continues to be no problems with the bread sticking.

[@shelbylamothe8833]

Omg my gosh! I can almost taste it. I have a Dutch oven on the way and can't wait for my first adventure!

[@Mae-rr5ye]

Hi there rose thanks for the knowledge! Quick tip that might help combat that sticky dough. Take a bit of olive oil on your hands and. Rub it into your hands (like a hand wash motion) and the dough won't know what hit it lol 😂 it really helps keep the dough from sticking from your fingers so much 😁

[@RoseRedHomestead]

Thanks for the tip! Jim

[@janetbattaglia8869]

Thank you for this fabulous recipe!! I can not wait to try it.

[@RoseRedHomestead]

Hope you like it! We really enjoy this bread recipe. I make it every week.

[@silvermoon3486]

Wow 😮 never heard bread crackle b4. Looks delicious 😋 ❤👍🏼

[@RoseRedHomestead]

Yes, like Rice Krispies. Jim

[@CliffCarson]

the poolish technique is fab. it has opened up so many more possibilities in flavor and texture. is it possible to transfer to the fridge for an overnight proof instead of baking on the same day? thanks so much. this was brilliant.

[@Marymary-ik1bx]

Your videos encourage me to get into my happy place and out of pandemic place🥳

[@RoseRedHomestead]

We are so glad to hear that! Stay well. Hopefully the light at the end of this pandemic tunnel is bigger and brighter with the vaccine now available.

[@jasonjjj27]

Thank You for making a nice video on Artisan Bread and a Poolish. I will be making one of these for the first time in my brand new dutch oven.

[@RoseRedHomestead]

Excellent. Poolish is our favorite!

[@RAJOHN-ke7mc]

Interesting... when I make my poolish I don't add additional yeast and the final result is fantastic. I just allow the dough the rise longer. So the polish rises about 12-20 hours and then I add my additional flour mix without additional water and then allow it to sit for 8 hours out the fridge and 4 hours I the fridge. I shape a few times for a good surface tension slash and bake.

[@RoseRedHomestead]

Thanks for your comments! And for watching.;

[@moviegirl611]

Thanks for sharing that. I haven't used a poolish before but I thought this is what this recipe was going to do at first. RoseRed Homestead's version is a quicker version - kind of a mix between a yeasted bread and a sourdough. She was ready to bake in a couple hours after adding her poolish to the rest of her ingredients. I think both ways are good to know depending on your schedule. For me, I think I'd probably use the poolish as you do, so I don't have to use so much conventional yeast.

[@denaholbrooks7118]

I absolutely love 'poolish' dough bread. I now use the method for my pizza dough. Would you consider making a video on using diastatic malt powder in bread . . . in the future.

[@reitzell7]

I've just found your channel, and I'm learning so many new things. Thank you

[@RoseRedHomestead]

Welcome! So glad you found us. Glad to hear you are learning things!

[@magnustorque5528]

A complete gem !

[@RoseRedHomestead]

Thank you.

[@vickikunetka1111]

Your dough going into the oven is beautiful!

[@clearandbright2685]

I was looking for an everyday loaf with poolish and found yours. Thank you!

[@RoseRedHomestead]

You are so welcome! Thanks for finding us.

[@NardeBanks]

I love you and your videos. I would like to suggest a few tools that make the process easier. A Danish dough mixer, a rubber spatula to clean your tubs easier and a plastic dough scraper. Take care and tell Jim hello too :) ps parchment line the pans. I love the Song of bread singing after a bake. It is a sure sound it has been made perfectly

[@rosangeladeamorim1891]

Congratulations! You are an amazing baker!

[@RoseRedHomestead]

Thank you so much! Jim

[@BrattyPatriot]

Excellent job ! One of the best videos showing the Forkish method.

[@RoseRedHomestead]

Wow, thanks! His book completely changed the way I make bread.

[@isabelnegron658]

Love your hairdo❤

[@joesqudy]

They’re beautifully perfect👌🏼 ♥️

[@Margo5050]

I have a long-handled Danish bread dough mixer. It’s terrific.

[@RoseRedHomestead]

Sounds great!

[@lispottable]

You inspired me so much I bought the book on kindle and started my poolish while watching this!

[@RoseRedHomestead]

That is fantastic!! Let know about your bread successes.

[@christa4117]

Interesting, I have a bread machine that does a good job. I can not do kneading I have bad hands.Learned soooo much about yeast will be using my scale for measuring. What a good idea. Thank you!

[@RoseRedHomestead]

You are so welcome! Glad you have a bread machine that saves you from having to knead the dough!

[@davelloyd2203]

Well done Ms. Rose! i appreciate your detailed descriptions and visual examples. i recently got my copy of ken's book and have been viewing/reviewing your vids (and his) on 'how to' before i try. my ovens should be here in a couple days; hopefully my efforts will look as good as yours....beautiful examples.

[@RoseRedHomestead]

Glad it was helpful! And thank you for your comments.

[@lil1andMe]

May this comment find you and your family well. I am also reading Ken’s book, and so when I came across the word “poolish", I had to look it up. I redirected to YT in hopes of finding a video on the topic... and low and behold here was yours🌺 I am so grateful, thank you so much. You explained it so thoroughly. Instructions, so easy to follow. I’m excited to try this method real soon. ❤️Best from a new Boston subscriber

[@RoseRedHomestead]

Thank you, and I am so glad you found us! Ken's book has completely changed the way I bake bread and I hope you find success with it as well. Thanks for watching.

[@johndudash2579]

Excellent production and preparation of bread. You were a fine motivator for me to do this recipe. I may add some different flours in final prep step for additional flavors,so thank you for putting this together!

[@RoseRedHomestead]

You are very welcome. I have used different flours with varying results. Some flours absorb either more or less water, so the texture can vary. Thanks for watching!

[@MelindasLifeandstyle]

Excellent video! That bread looks delicious

[@RoseRedHomestead]

It is our favorite! I bake 4 loaves per week--freeze some and give some away. We love the texture of the crumb. The crust is wonderful and crunchy when it is right out of the oven, but once a bag it in plastic bags, it softens, as you would expect.

[@maryannedeering1663]

Love this video. I couldnt catch the name of the gentleman you got the recipe frm and wasn wondering if you could put either his name or a link. It would be appreciated 😊O yeah, and where to get that fabulous bucket, i love it

[@starfire8221]

Beautiful bread. I need a knife like that one. Thank you and God bless.

[@carolmontoni1197]

Pam will this recipe work just as well in a loaf pan for a more traditional sandwich bread?

[@en2oh]

thanks for sharing the video! two questions. The first relates to how you placed your loaves into the proofing basket. I thought that the smooth side goes down... since it ultimately is the top of the loaf. The second is that many people seem to use a razor blade to cut the top, before going into the oven. Otherwise, the break in the crust will be uncontrolled.

[@RoseRedHomestead]

You describe the most common way of placing and scoring loaves. However, the book I follow is authored by a well-respected professional baker of artisan bread. Placing the smooth side down allows the up side to break randomly, which I absolutely love--it is beautiful. If I did want to control the pattern, then I would do it your way. Thanks for watching.

[@StacyM723]

What an absolutely wonderful video! You explain perfectly, and I am so excited to try!!! Would you suggest active dry yeast or can I use quick rise? OR can I interchange? ie use active dry in poolish and quick rise in the remaining dough, the next morning?

[@RoseRedHomestead]

I have never tried it that way--I use active dry for the entire process. But try it! It sounds like a great experiment!

[@staceydoten845]

I love your factual, scientific approach to all you present. You are a practical teacher of information - real world. Thank you for sharing such a wide variety of preparation videos.

[@RoseRedHomestead]

You are very welcome

[@angiekrajewski6419]

Thank you very much for showing us all the steps...

[@RoseRedHomestead]

My pleasure 😊

[@GurpreetSingh-yb7ft]

Best tutorial ever

[@RoseRedHomestead]

Thank you! And thanks for watching.

[@GurpreetSingh-yb7ft]

@@RoseRedHomestead mam plz make a video on sour dough also

[@rickb9421]

Howdy. I only been making bread for 2 months. Found your vid....AWESOME......Im going to follow your vid tomorrow.

[@RoseRedHomestead]

That is great--glad you found us! Enjoy this recipe--it is one of our favorites!

[@MiroBG359]

bread turned out fabulous!

[@RoseRedHomestead]

Thanks. Poolish is our personal favorite.

[@mairzydotes3548]

Bread looks gorgeous RoseRed. Can’t wait to try this.

[@RoseRedHomestead]

This recipe has become my personal favorite. I bake a double batch every Saturday! Thanks for watching.

[@vikkisoderquist6013]

Tfs, where's the ghee? yummy! 😊 please stay safe 👋

[@annmachin7724]

Great you speck so nice & clear to understand, just one thing I would like to ask is if I have no time to cook so when finishing the proving after poolish & stood for 2 hours can I devide into 2 loafs & then freeze 1 keep the other for next day in fridge. Thank you stay safe Ann

[@RoseRedHomestead]

Yes, you can do that.

[@jennan3407]

Will you please post a link to your proofing baskets, the clear rising containers and the Dutch ovens? Thank you in advance!

[@KhaledKashkari9]

You are so beautiful, your bread is so delicious! Thank you very much for sharing!

[@RoseRedHomestead]

Thank you so much 🤗

[@MisticaDiana]

Hi !!! I have found you on YT ! and loving your videos. I have a question , where do you get them large tubs you are using for the bread ?? I live in Canada but no idea where to get me some . Please help guide me to where I can order some . A great big thank you in advance.

[@kathygarner419]

Pam: Pullman style pans are supposed to provide the same steam conditions for oven spring that the closed cast iron dutch ovens do? What do you think? I know that you start with the lids closed on pullman pans and remove about half way through the baking process, they are also supposed to make the crumb finer. I am sure other followers would like to know the answer as well. Thanks and keep up the good work.

[@RoseRedHomestead]

I have used pullman pans for making sandwich bread, but never for this artisan bread recipe.

[@jacquiemarshall5275]

Perfect looking bread! I can almost taste it. Yum

[@RoseRedHomestead]

Thank you 😋

[@mark98070]

The poolish was 100% hydration, did you mention what the overall hydration was? Thank you. Those boules looked picture perfect

[@jenniferdcunha3070]

SCRUMILICIOUS.....You are so eloquent in your explanation and demonstration. Thank you from Mumbai

[@RoseRedHomestead]

My pleasure 😊. Thank you for watching from Mujmbai!

[@Taking_Back_Thyme]

Hot bread with butter. The best!

[@SaharaRose48]

So beautiful, well done, thank you.

[@RoseRedHomestead]

Thank you. And thanks for watching.

[@dukeofpurl]

I only have 1 dutch oven. Can I safely split the recipe in half? Great videos BTW. Thx 👍💐

[@m.f.8752]

Absolutely wonderful.

[@RoseRedHomestead]

Thank you so much.

[@kaybigpet3645]

I finally successfully made poolish bread. The first time I was using my kitchen scale, but the batteries were not up to speed. I figured that out after my failure.....HELPFUL TIP: Replace your batteries! lol My second try, was a success and so delicious!

[@RoseRedHomestead]

Great job! That is excellent news...congratulations!

[@patriciakahn1502]

Amazing! Love it!

[@Metalicon-qr6kr]

The kitchen scale is the way to go with canning and baking. Recently mine has worn out and I have been perusing the net for another. Is there a scale you'd recommend?

[@julieklysz487]

Thank you Rose your bread looks great.

[@RoseRedHomestead]

You are so welcome! Thanks for watching.

[@samwithoutlimits7766]

I've had such a hard time with maintaining my starter. I'm just about ready to give up. Don't know how I could have missed the polish method for as long as I've been trying. I'm going to try it today. Thanks so much for your excellent tutorial!!!

[@RoseRedHomestead]

You are very welcome. I hope it works well for you.

[@henryjubeda7617]

Just add less water. 2 parts flour for 1 part water is plenty

[@donaadler6208]

Thank you for a great video. I was left with some questions... You covered the poolish and left it at room temperature overnight? When you moved the dough to a "proofing basket" - will any mixing bowl suffice? Can I save half of that dough and bake it later or does it all have to be baked immediately? (I only own one Dutch oven) Thank you!

[@danieledolciotti6544]

you are wonderful thanks for your passion

[@shirleymurphy1958]

Absolutely beautiful.

[@RoseRedHomestead]

Thank you.

[@sakinamirsultan6072]

I love watching your video, such a good explanation given by u. I will try make your bread recipes. Have a great day and♥️ love from Malaysia🇲🇾😊.

[@RoseRedHomestead]

Thank you so much 😊

[@ngravel1]

HI Rose, amazing videos. Thank you. What size are your dutch ovens? I have a 9 quarts and a 5.5 quarts dutch ovens. will there be different baking time?

[@henryjubeda7617]

Just make sure your dough fits and preheat it with the oven

[@shavonnegleich678]

How often do you season the dutch oven? I also bought the book from Ken and are able to visualize how it is done- you are such a joy to watch!!

[@RoseRedHomestead]

I LOVE that book! Hope you are enjoying it as well. I wipe my Dutch ovens out with Crisco every time after I take the bread out so they are ready for the next time. It works great when they are still hot from the oven.

[@rebekahleskiw7879]

Another question did you oil Dutch oven and what size Dutch oven

[@iamwhatiam4075]

Very cool ! Never heard of poolish, until today? Ty! Can anyone tell me, Is it a milder flavor than sourdough? I swear I used too love sourdough, but last time I bought it, I did not? Was a very strong "sour" flavor..So much so, I coudn't even eat it. :( Ty again for everything! Both of you!

[@BeautifulAshes1965]

Thank you for sharing your skills in bread making. What scale are you using?

[@WBON1899]

I’m new to bread making with mixed results. I have looked at most everything on you tube. I’m so glad I found your channel The best I have seen and the one I will follow from now on Can you share where you got your containers. Thank you

[@RoseRedHomestead]

Welcome!! So glad you found us. The containers are made by Cambro and I got them on Amazon. The lids are sold separately. Here is a link. www.amazon.com/gp/product/B00125NA0Y/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[@fauxfaye50]

Just made your apple pie filling. Absolutely delish. Please share what the name brand of they seasoning was. The one with coriander

[@RoseRedHomestead]

It was The Spice Hunter Pumpkin Pie Spice. Enjoy!

[@andrealazar9806]

I’m so happy I found your channel. Your knowledge, time are so much appreciated. Everything is well explained, love to listen your voice and use of english language. I have a question for you. One of the the introductions slides you shown a tomato which got my eyes on it. Would you mind sharing with me what kind of tomato is that? Thank you so much.

[@RoseRedHomestead]

You are so welcome. Thank you for your kind comments. I think what you see is a tiger melon--it is about the size of a large tomato and sort of mottled. We grew them that year and didn't like them all that much so we didn't grow them again. But they are pretty, so that is why we put that in the video!

[@andrealazar9806]

@@RoseRedHomestead thank you so much for your answer and you are very welcome.It does look like a tomato and such a beautiful picture pleasing my eyes. I had gone every Saturday to the Farmer’s Market in Torrance, California. There was a vendor who grew very interesting tomatos, bell peppers from all over the world. For my surprise - and being Hungarian- she even grew Hungarian bell peppers it’s called bogyoszloi. Thank you again for your videos I’m learning a lot from you. I keep watching them 😀 My very best for you, Andrea

[@jamalsalam6581]

Hi thank you for the information ,I like your transparent pots from where you got them and what brand.

[@RoseRedHomestead]

I just posted the information on our FaceBook page. Here is the link: facebook.com/RoseRed-Homestead-101761145228602

[@paulinapingkan2023]

Was it dry or instant yeast?

[@kwyatt97]

I'm loving this and the Biga. Have you ever made Salt Risen bread? My great grandma used to make it with a potatoe and capture the wild yeast. I wish I had her recipe.

[@RoseRedHomestead]

I wish you had it too and then could share it. It sounds so interesting.

[@vickihill4777]

I don't remember what she calls it but the u tube channel...Parsnips and Parsimony....she uses a potato recipe that her mom always uses to make bread.

[@jackietomkins5085]

Hi Pam! I'm so excited to try this recipe 😋 I only have 1 of those bowls. Can I make the full recipe and leave half in the container after splitting into two or would i be better off halving it? I also only have 1 DO and 1 4qt container that I use for poolish pizza dough. But I do have another great big bowl with cover to use in place of the 12 qt.

[@annaleedaughterofyhwh7767]

This is fantastic! I have two questions. Where did you find your 6 & 12 quart tubs? If we only have one Dutch oven, would I need to half the recipe? Please and thank you, dear Miss Rose 🌹.

[@RoseRedHomestead]

I got them on Amazon. You would not have to cut the recipe in half. When you get ready to place the loaves in the baskets, slip one in the refrigerator for 30 minutes or so in order to stagger the time until they are ready to go into the oven. Once you take the first one out of the oven, put the Dutch oven back in the oven for about 5 mutes or so to bring it back up to temperature and then place the second loaf in to bake.