Artisan Breads

I've still been experimenting tons with various fancy-shmancy artisan loaves. Today I baked a batch of white-with-poolish. 

I know, what a name, I had been procrastinating trying it because I almost felt embarrassed to be working with something so strange- and foreign-sounding. But it turned out fine, though I still prefer the richer flavors of real sourdough levain. My kids, however, love what we're starting to refer to as 'restaurant' bread.

Here are a picture or two. To go with all the soup this week.

This was the poolish bread. If you look closely in the holes, you'll see the glossy crumb of a long-risen, well-fermented loaf.