Well, I haven't been around much lately, just too busy! But yesterday I decided to read the directions VERY carefully and try the Acme rustic baguettes once again. Howard's looked so great, I figured I should try again respecting every single step because I didn't last time.
Rustic Baguettes made with Nury Light Rye dough
Rustic Baguettes Crumb made with Nury Light Rye dough
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I was wandering around in here the other day and saw what looked to be great looking raisin bread on Floydm's pages. The recipe was originally from Hamelman's book "Jeffery Hamelman's Bread".Hi,
Nury Light Rye baked 6-21-08
Nury Light Rye crumb baked 6-21-08
Delicious as always!
But ... I've never baked a loaf that came out of the oven winking at me before.
David
(From the blog)
It's been a short while since I've updated the blog so here's the latest which was actually made last weekend, June 14th.
Anyone old enough to remember those guys?
Poor Goofus could never do anything right and Gallant - well, he was just annoying.
Anyway, I just pulled the weekly baguettes from the oven and they reminded me of those guys. In the spirit of learning/teaching I'd like to use poor Goofus to illustrate something.
I've posted a picture here: http://i264.photobucket.com/albums/ii183/proth5/GoofusandGallant.jpg
This is my latest attempt at Maggie Glezer's Acme baguette recipe. I used scrap dough and poolish as she specifies and the taste was very good. I used K.A. First Clear flour for the scrap dough and K.A. French Style flour for the poolish and dough. Still needs work on shaping technique.
