tag:blogger.com,1999:blog-5898779917366334568.post7339386339227508841..comments2023-09-07T03:54:40.525-04:00Comments on Cocina Luis: Pan de Luis ReduxDon Luishttp://www.blogger.com/profile/14730965303559747740noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5898779917366334568.post-42421085933516387912007-08-02T16:38:00.000-04:002007-08-02T16:38:00.000-04:00Thanks Bob,I think it needed a little more salt, b...Thanks Bob,<BR/><BR/>I think it needed a little more salt, but the texture and chew were fabulous.<BR/><BR/>Your advice was right on.<BR/><BR/>I will certainly try the longer ferment. At this point, I only want to change one or two variables at a time so I understand what's going on. My plan is to make bread at least twice a week until I get a consistent bread that I like, then get more adventurous. <BR/><BR/>I will also buy more and different flours from Hodgson Mill; they were quick, and didn't charge a fortune to ship to Puerto Rico.Don Luishttps://www.blogger.com/profile/14730965303559747740noreply@blogger.comtag:blogger.com,1999:blog-5898779917366334568.post-31029529466911920422007-08-02T16:16:00.000-04:002007-08-02T16:16:00.000-04:00Hey those look great! The sponge looks terrific an...Hey those look great! The sponge looks terrific and the recipe reads like it should give the a good tasting bread. You know you can push the fermentation of the poolish another 8 hours if you want to. That would give it even more flavor. Also once you mix it with the rest of the flour etc, you can ferment it in the refrigerator overnight or longer and get even better flavor and texture.<BR/><BR/>Nicely done Don Luis!Anonymoushttps://www.blogger.com/profile/04836391227499190970noreply@blogger.com