This, the second bread in our BBA challenge, was one of my favorites without a doubt. But I had actually made an error during the mise en place stage, so I'm hoping it still counts :) Essentially, I made the dough with a higher hydration level, since I included too much poolish. The result though, was very informative:
Although the boules collapsed, the crumb was actually incredible. It featured large irregular holes, and was very creamy and full of flavor. As a result of the flattened shape, though, it reached the target internal temperature much quicker and the crust did not have a chance to brown. I'll certainly give this formula another shake though, but overall I was very happy with this bread.
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