In the last days, the weather was warm and sunny and it finally feels like real spring. The first trees started to flower and the leaves will develop soon and the world will be green once again. And already the first fresh herbs can be found in garden and forest, like wild garlic, ground elder and salad burnet. Blended together this herbs yields an aromatic paste which adds a great flavour to this crusty bread and turns the crumb slightly green.
As preferment I used a poolish. A poolish is made with the same amount of water and flour and a tiny little bit of yeast. It rise for 14-16 hours and has to used while its surface is still doomed. In contrast to a biga, which is really forgiving when used half a day later then planned, a poolish has only a limited time window in which it can be used. After that it starts to degrade and collapse. But it helps the dough to rise well and adds a mild, complex flavour. The name poolish comes from the polish bakers who brought this kind of dough to France in former times. Here he is used often for baguette dough.
We love Gnocchi. And we love wild garlic. And combining both sounded delightful for us.
Wild garlic is still in and so some pepole wrinkle their noses if you admit that you like wild garlic, too. But luckily I do not have to run after trends and I do not have to run away from trends. I just eat what I like.
Homemade Mayonnaise is very delicious and very simple to prepare. But I am always sad when I have to throw away the leftovers. But I do not dare to keep them, my fear of Salmonella is stronger then the pangs of conscience about wasting food.