I'm new to the list so hello all- I wanted to add that since I bake bread
twice daily, I reserve Saturdays for making Poolish, Biga, and Pate
Fermentee for retarding in the fridge for the week. Yesterday I was
kneading the Biga after its room temp fermentation, and I couldn't put it
down - It was a comfort to hold and I wound up walking around the house
with it cupped in my hands. Like others in the list this is something that
no one but bread bakers seem to get, and the non bakers all give me the
same look when I wax emotional about my various doughs. The elasticity,
strength, and barely imperceptible warmth given off by the live high
hydration doughs is to me enchanting.
Gotta bake now-
JPJC