090503 Second Baguettes - Reinhart's Poolish / Pate Fermentee Baguettes
These baguettes were a result of the collaborative efforts of Yippee and Little Yippees. The kids enjoy eating foods that they took part in preparing more. These turned out to be part of our lunch and dinner of the day.
These are better looking baguettes than my first batch. However, there were even fewer air pockets than the first time. May be this was due to excessive gas loss during shaping since I did not follow Mike's video this time.
Colors improved since this time I did everything I could to achieve a better color.
1st, 2nd and 3rd rises were all done in the fridge and each followed by stretch and fold. 3rd rise was unexpected and was used as a way to delay the process to a later time. Final internal temperature was 205F, a few degrees lowered than last time at which I found the crust was crispier.