Making anything interesting?
Nope, sorry, I never make anything interesting. I’m still working on the basics; I clearly cannot even toast bread. But I did make my interpretation of the FWSY Poolish white bread. Nothing revolutionary about the formula, of course, although the Poolish percentage is higher than most at 50% of the flour. But to simulate the cast iron pot, after removing the steam cover from by bread, I turned the oven to pure convection and cranked the heat up to 510. Ten minutes later, it was deeply brown, pretty close to the photos in the book.
I think my grigne are so dark because my shiny, stainless steel cover doesn’t irradiate the surface of the bread like the hot oven walls would do or the hot cast iron dutch oven. I may paint the thing black to help it get up to temperature more quickly.