The baguette with poolish is a pre-fermented dough with a bit of malt. It also has longer fermentation then the baguette tradition, which just uses commercial yeast.The malt adds a bit more color to the crusts, as well as converts the starches to sugar that feed the yeast. Malt is made by sprouting barley. Then it's dried and ground to a powder, (diastatic malt).
For a while I had a mason jar of wild water ferment with barley seeds. In the past, I have used it to bake some great breads, but of late wasn't paying attention to it. The result? It sort of died off. So I took about a hundred grams of this ferment, added cut-up figs, coconut sugar and then topped it off with water.
Two days later, as a friend suggested, I could have started making moonshine from the liquid. If only I knew how! Instead, I put it to work on the dough. It sucked up flour like a charm, transforming into a "sponge." I gave the formula another twist: typical sixty-forty wheat and rye, turned into a spelt and wheat loaf, with nice results.
Trying to improve the flavor and guilt-free feeling of noshing a bagel, I decided to do a straight formula splitting the white wheat with some sprouted wheat flour. Sprouted grain is said to be easier to digest, creates Vitamin C, increases enzyme activity, all to say it's good for you!
Below is a bread morphed from the original formula for "Extreme loaf. Either through luck or carelessness, I mixed up sour dough, instead using a potato levain started for another bread - benefit of The River Cafebook. After mixing the dough, I noticed small small flecks of potato were riddled throughout. No matter. It worked out fine. I'm calling this new bread, "Pane casalinga," which roughly translates into "Bread Homemade."