Culinary Adventures with Camilla

I made these loaves for the #BreadBakers' November event. See the bottom of this post for more information about this great bread baking group. Our hostess this month is Holly of A Baker's House . Thanks, Holly! This was my first month making and using a biga, also called a poolish. I used part of the biga in my Crusty Pumpkin Rosemary Bread for #twelveloaves last week. I'm using another part of the biga for this delicious creation. Making a biga takes a little bit longer, but made for a softer crumb. It's certainly worth the effort! Ingredients  makes 3 mini loaves Biga  (a pre-ferment) 3 1/2 C bread flour 2 C water, room temperature 1/2 t instant dry yeast Whisk all the ingredients together and allow it to stand for at room temperature for between 6 and 36 hours; mine fermented for over 24 hours. The biga will begin to ferment, getting gassy and bubbly. You'll use 1-1/2 C biga for this bread recipe. The remaining biga can be stor...

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef , which runs smoothly with the help of our bakers.  Our host this month is Renee from Kudos Kitchen by Renee , and our theme is Pumpkin. For more bread recipes, visit the #TwelveLoaves Pinterest board , or check out last month's tempting selection of #TwelveLoaves Apple Breads! This was my first time making and using a biga, also called a poolish. It takes a little bit longer, but made for a softer crumb. Delicious...and worth the effort! Ingredients makes 2 loaves Biga (a pre-ferment) 3 1/2 C bread flour 2 C water, room temperature 1/2 t instant dry yeast Whisk all the ingredients together and allow it to stand for at room temperature for between 6 and 36 hours; mine fermented for over 24 hours. The biga will begin to ferment, getting gassy and bubbly. You'll use 1-1/2 C biga for this bread recipe. The remaining big...