 Submitted by SylviaH on March 21, 2009 - 8:52pm
J.H. Bread Book recipe for Baguettes with Poolish. I made a morning poolish and baked this evening baguettes and rolls. I used KA AP flour. The Baguettes were so light and the rolls are delicious!
 
These rolls are great alone or for sandwiches..so light!
Recipe made 3 small, medium and large Baguettes and half dozen medium Rolls.
Sylvia
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All are beautiful, Sylvia!
David
Thank you David, I have been
Thank you David, I have been craving some rolls! Hoagie style Italian rolls sound really tasty. I wish I would have made more rolls and less baguettes!!
Sylvia
Hi David, Kathy, the nice
Hi David,
Kathy, the nice lady would like to have JH recipe for the Baguettes with poolish...I know I have seen it on your blog...would you please give her the page number it's on... I very much appreciate that you took the time to write it all down...and photos too!
Thank You, Sylvia
awesome
Sylvia, the bread loaves look awesome and the texture is spongy and airy.
Sara
Sara, thank you for the nice
Sara, thank you for the nice compliment!
Gorgeous rolls!
Sylvia,
Those look fantastic!
Yummy looking rolls
Those look just like the ones I used to get from an 'artisan boulanger' in my neighboorhood in Paris. I am sure they taste as good (or even better).
mmdione, that is such a nice
mmdione, that is such a nice compliment...Thank you, Sylvia
Thank you alconnell, first
Thank you alconnell, first time I made rolls with this recipe! But won't be my last !
It's fun to make rolls...they are sure a lot easier to shape than Baguettes! Maybe it will encourage others to try some Baguette recipes!
Sylvia
rolls look good
Those rolls look really good!
Hi jemar, Thank you....not
Hi jemar, Thank you....not only tasty but very easy to make!
Sylvia
Looks like you have a happy family!
Really nice loaves and rolls, Sylvia. Everyone in your family must be very happy!
--Pamela
Hi Pam, Thank you for the
Hi Pam, Thank you for the nice compliment. Mike loves his snack when he comes in from work in the wee hours of the morn!
Sylvia
Oh My they look so
Oh My they look so marvelous,can I get the recipe.?
Kathy
Hi Kathy, Thank you for the
Hi Kathy, Thank you for the nice compliment. I know David, dmsnyder...has this recipe written out beautifully on his blog and has even encluded some great instructions. David is the nice gentleman and very accomplished baker at the top of this page...Im sure he will be glad to direct to the recipe.
Sylvia
My mistake
Hi Kathy, I apologize! David does have some lovely photos and discription on his blog of Hammelman's Baguettes with a poolish. But the recipe is very involved in his book...'Bread' by Jeffrey Hammelman. If you would still like the recipe I can e-mail you a copy. I have sent you a message with my e-mail address.
Sylvia
Hamelman's baguettes with poolish
Hi, Kathy.
Sorry for the delayed response. I've been out of town, playing with granddaughters. To help you understand my lack of remorse:
Anyway, I couldn't find where I had posted the formula for Hamelman's poolish baguettes, but here's a link to the formula posted by another member:
http://www.thefreshloaf.com/node/11068/hamelmans-baguettes-poolish
Enjoy!
David
Oh They Are Adorable!!
Thank you, David! I was wondering what happened to you!! I bet you had a great time....they are just precious!!
Sylvia
Impressive
I guess it tastes as good as it looks. Made me feel stupid as well, why did I think of that before? Baquette rolls? I will put them on my BTD (bread to do) list. And I should buy some books about breadbaking as well.
I guess the rolls are finished by now... cheers, Jw.
Hi Jw, There are some
Hi Jw, There are some wonderful bread books out there! I highly recommend Jeffrey Hammelman's BREAD book! I liked using his recipe because the crumb works nicely for rolls.
Sylvia
Great Stuff
As usual with your baking, Sylvia -- very nice results.
--Dan DiMuzio
Dan, Thank you very much for
Dan, Thank you very much for the very nice compliment...'blush' :) I know my baguettes look more like batards. These were baked under the injection steamer and fitting 3 little fat ones fit better still leaving enough dough for a second bake...that was why I chose to try the rolls...it wasn't really planned I just decided I could also use the rolls. I think that under the steamer/injector lid I can get some very thin crusts because I can count how many seconds to inject the steam.
Sylvia