I "do" a daily speculative poolish/biga every evening - only takes 20 seconds - which basically goes into whatever I then fancy whether it's a batch of pizza dough - I leave them developing gently in the fridge in little tubs so that when a pizza is called for once the oven is warmed up the fresh pizza is pretty much always instantly on call. Or the poolish/biga is used in bread, or flat bread or as today some breakfast bagels. The pizza oven is really good with bagels. I used a mix of 20% rye flour and bought the gluten up to around 17% and hydration at 58% so stiff and close textured and very very chewy. Nice crunchy bottoms from the stone hearth.

Today, wifey abandoned me for the lights of London, so it's just me with my bagels at the moment. The story of today's lovely misshapen individual personality rustic bagels and later the pizza dough.







This is the tubs of maturing pizza dough ready for the fridge ....