The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

JH baguettes w/poolish

koloatree's picture
koloatree

JH baguettes w/poolish

so far, this is my best baguette to date. thanks to Jeffrey and James from King Arthur institute (really cool folks!). I have to remember to use a lot less flour and increase the steam. i think lack of steam turned my previous sourdough bake a darker color as suppose to a nice golden brown...i also was suprised by how well the baguettes turned out baking on the baguette pan. i was expecting less volume increase compared to direct hearth baking.

 

 

 

 

 

 

Comments

AnnaInNC's picture
AnnaInNC

I have lots to learn ....   WTG !

 

 

RuthieG's picture
RuthieG

Beautiful.  I made Pain à l'Ancienne this weekend and it was/is wonderful.  congrats

koloatree's picture
koloatree

thank you all. next time im going to up the steam as much as possible.