The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My shoot at poolish baguettes

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koffetar's picture

My shoot at poolish baguettes

I made this lovely baguettes ( the other day and I must say they came out wonderful. I had some guests visiting and they were gone in matter of minutes. I changed the hydration from the original recipe from 66% to 70%. It was incredible to hear the sound while they were cooling down. It was like popcorn popping. Listen to it on my blog:



mwilson's picture

Very Nice!

embth's picture

thank you for recording it so I could turn up the volume and actually hear the crackles.   I have baked bread with crust that had a crackly look to it, but I never heard it "sing."   You made very beautiful baguettes!

Boatguy's picture

Well done!

mightypizzaoven's picture

How did you get the black background on your first pic?