Ale Poolish makes fine bread

Today's bread is made with an ale poolish - its a type of starter that you leave for 3-5 hours before using, so far less complicated than sourdough. It's made a lovely dough "bouncy" in the best possible way.

There's no ale taste as such, just a sweetness. Improvements still needed to get the crust just right - I've not taken a picture of the loaf that failed to burst!

You might just note another addition. Mr E F has made me two new slimline peels to make it much easier to get the bread into the oven.