Chris shared Field's recipe with me. That was 'awhile back'. Finnaly made both recipes, using malt syrup in both, since PR calls for it, there is no sugar in Field's, but there is in PR's. I made boules of both for a fair as possible bake comparison. PR's calls for a biga, Field's a fermented sponge, I believe the wet fermented sponge, left at room temperature for 18 hours made the difference in flavor in Field's bread. Also the baking was different, PR's method is a 500 degreee oven and steam pan/spray water, then lowered to 450, Field's uses a 400 degree oven with an hour bake vs 20 minutes or so for PR's
let's make some bread!........
|Field's dough has rien and ready to shape|
|I made 2 boules, one placed in a wicker basket lined with floured muslin the othe a clay bowl the wife made made, they covered and were left to rise|
|PR's dough, left to rise, then shaped into a boule and one batard|
|Field's one left, PR's on right, all look good.|
|Crumb shot, cannot really notice a difference, EXCEPT. Field's recipe tasted better.Both are really good, but Field's over night sponge created a greater depth of flavor, so the winner is.....Field's recipe.|