So the Sainted wife's co-workers wanted Baguettes, but since my Baguette molds are too big for my baking stone I decided to make "mini" Baguettes or Stecca's so they would fit in my DO. Along with a Batard and and a Boule. They are Sourdough with a poolish containing 20% Whole Wheat.
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/815Bake1_zpsc12f2273.jpg.html]
[/URL]
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/815Bake2_zps4661de1a.jpg.html]
[/URL]
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/815Bake3_zpsd328c9c0.jpg.html]
[/URL]
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/815Bake4_zpsf38a24e7.jpg.html]
[/URL]
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/815Bake5_zpsdd51b070.jpg.html]
[/URL]
[URL=http://s1292.photobucket.com/user/Steelhead503/media/Baking/815Bake6_zpsbadd1e6e.jpg.html]
[/URL]
Cheers,
Wingnut
- Wingnut's Blog
- Log in or register to post comments
bread thing down Wing. Very nice bread indeed!
Happy baking
Cheers dab and thanks.
Wingnut
can you post your formula and a few details. I too use a DO for all my baking and find that I am stymied by baguettes ! I would love to know more about how you achieved such lovely loaves. TIA...c