Bread biga Poolish Artisan Artisanal photos discussions

	The first pair of loaves for the Starter Project. These are regular 60% French dough made with sourdough levain.
	Here's a boule I made as a straight dough and baked in a cloche. The slash is one I saw a baker in Wegman's Grocery store use. I thought it looked neat. We needed bread in a hurry, so here it is

	Here are four loaves that I made to test old dough cycled for a week versus one day old dough. There wasn't any difference in taste, and you can see there is no difference in looks. The four stripe loaves are the ones made with the long cycle old dough.