Baguettes with Poolish from Hamelman's "Bread"-third try
Quick recap of the baguette baking:
-followed the recipe apart from the fact that I did not have enough AP flour on hand and sifted some stone ground white whole wheat flour to make up the difference.I think the ratio was about 3/4 AP to 1/4 WWW
-read and re-read about pre-shaping and shaping three times........even though it might not look it, that part seemed to go a lot better
-final proof was for about 1 hour 15 minutes
-the crumb is very light and has a beautiful fragrant flavor;deeper taste probably due to the inclusion of the whole wheat
overall I feel this is an improvement from the last two tries......if I keep on working on baguette baking I guess I will have to buy a peel.That was the most frustrating part-transferring my nearly perfect looking risen loaves to the oven-and scoring................let's not even talk about it! I don't know which way to adjust-am I scoring too deeply,does it need to go deeper?
Anyways, am happily munching on these guys!