The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baguettes Levain and Poolish

djeffsmith's picture

Day 3 of my Bake-cation - Tartine Baguettes

December 20, 2011 - 3:03am -- djeffsmith

This is the second time I have made these.  I am learning a lot in the process.  These came out "decent."  I need to make the cuts deeper and somehow get more steam in the oven.  Tartine's Baguettes are roughly a 65%** the hydration dough that uses both a levain and a poolish.


**Note: I figure in the hydration of the levain and poolish when determining my true hydration.  


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