The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Evolving a recipe and making it mine.

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JMonkey's Poolish Baguette

March 17, 2012 - 4:16pm -- Skibum
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I have been baking steadily now for 2 months and thanks to this great site my results have improved a great deal.  Today was my best bake ever! The biggest difference was finally having a baking stone in the oven.  Today’s oven spring surpassed even results I have had baking in cast iron.  Really nice tasting loaf, with great crust, nice soft crumb and great flavour.  This is my first content post, so I hope the photos come out:

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