Hi from Fairfax, VA. My name's Maya, and up until a week ago I've never even *thought* about baking bread.Then, thanks to this site, I was able to make my first baguettes ever today, by hand, with no bread maker, from scratch - actual picture below - I can't believe it. I created a combined recipe using Fromartz, Reinhard and others to make a 68% hydration dough using a 100% hydration poolish that I made last night, and I'm totally jazzed at what I got out of my baguettes today.
This is my first post in this forum. I have been following it silently for quite a while and I was impressed with the quality of bread other forum members post here. I also recently bough a Kenwood Major KM020 and I wanted to try it out with a baguette dough.
While I have been living in Dublin for more than 10 years, I am originally from Italy, where there is a long artisan bread tradition, which means I am kind of found of good bread.
I followed the Hamelmann baguette with poolish recipe , with a final round shape
I am pretty new around here but I am a bit of a bready and thought I would share last nights baguettes with you all. There were a pretty simple bake but super tastsy and highly recomended, should have made more than four little babies but now I have the formula I can..and so can you :)
100% Flour (I Used yorkshire Organic 85% extraction)
100% Water (cool)
2.6 % rye sour (mine is 50% hydration and was taken from the fridge)