The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jun 22 bake day

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newsham's picture
newsham

Jun 22 bake day

It was a bake day here today.  I made a Hamelman "baguette with poolish" recipe today. I'm still trying to improve my baguette (with some inspiration from Fendu Bouldangerie (https://plus.google.com/117298571874980439628/about), who makes an amazing light baguette that frustrates me every time I eat it :).  I'm cooking in a home oven and using an undersized pizza peel, so I usually make four 250gram short baguettes from my 1kg recipe.  Today instead I decided to make two 250gram short baguettes and one 500gram batard (my first!). I also am using filtered tap water that has sat out a bit to combat the chlorine with a small splash of lemon juice added to bring the ph down to something a little more reasonable (the water is very hard here). I think the baguettes overcooked just ever so slightly, but everything turned out delicious and my only real complaint is the scoring -- I thought I did a reasonable job, but only one of the baguettes got any real ear on it.  I did get a great rise and a great oven spring, and in my opinion the crumb turned out beautifully.  Half of the bread is gone now and it has the delicious flavor of a well developed poolish bread that has had a good amount of time to ferment.

Pics: 

http://www.thenewsh.com/~newsham/x/art/20130622-batard.jpg 

http://www.thenewsh.com/~newsham/x/art/20130622-baguette.jpg

Tim

barryvabeach's picture
barryvabeach

Tim,  I just got his book recently. and tried Baguette with Poolish and really enjoyed it.