Martadella's blog

My liquid preferment became active and bubbly yesterday. The taste turned from sweet to pleasantly acidic. Early in the morning I made a preferment, which probably will be ready in 12 hours or so

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Dough:

Bread flour, 800g

Mashed potatoes (they had some dill in them) 200g

Water, 520g

Diastatic malt,  10g

Salt, 12 g or to taste 

Olive oil, two splashes

Toppings: 

1. Grape tomatoes, cut in half,  oregano 

2. Mashed potatoes, scooped with a teaspoon, spicy vegan sausage,  herbs (dried chive blossoms and thyme) 

I also used emulsion of water, olive oil and salt on both focaccias 

About this bread (in Russian and in Polish) :

https://registrr.livejournal.com/102092.html

https://przepisynadomowyserichleb.blogspot.com/2018/11/wiejski-chleb-zytni-staropoleski.html?m=1

This is one of my favorite breads to make. Very low tech and suits perfectly my own simple style of baking

I made scald and liquid starter. Now it's in the oven with the light bulb on and hopefully will be ready to make a preferment in about 24-36 hours or so.