June 22, 2013 - 2:28pm
Baguettes...
are really hard. Wow. Just attempted them. Maybe I shouldn't have tried something challenging with my first ever effort at a poolish, too. They aren't baked yet, but they look pretty terrible. I added extra flour to the dough and it was still ridiculously soft and wet. I was using the poolish baguette formula from Hamelmn's "Bread". I think I will have to give it another go...but now I am even more apprehensive than before.
In happier news, I made a really delicious semolina sesame sourdough the other day. The dog got to it before I could take any photos but I am making it again sometime this week.