Made with 90% bread flour, 5% light rye and 5% high extraction wheat flour.
The bread in my previous post was made with this same flour configuration, it was powered by 8% levain and 0.1% fresh yeast. It was a good enough bread but the acidity was quite up front.
This week, I've gone with the same flour combo, but have replaced the 8% Sd levain with a commercial yeast based poolish. For flavour complexity, I also added a dollop of Sd (2% of total)to the final dough.
This dough was mixed (low knead) in the evening and bulked overnight in the fridge. The total fresh yeast addition was a measly 0.1%. The DTO (dough to oven time) was 12 hours.
This was clearly not the best bread to eat with runny strawberry jam, flavour wise though, it was much more to my liking than last weeks sourer version. It was a good excersice, one that leaves me keen to expand on.