Day 2, still sponge bread, no real alveoli
Day 2 of my year to master bread making. OK, maybe not "master" but at least get a firm grasp on bread making. I was the lucky recipient of a cuisinart this holiday and have decided to make good use of it. My mother is what I would call a master of the dough but she has years and years of experience. As a 30 year old, newly-wed, fourth year medical student I figure now is the time to start!
These loaves are from the King Arthur Baking book recipe for baguettes, as you can see I am sticking to the boulle until I can get other things right, namely the sponge, or crumb of my loaf. So far everything comes out looking beautiful and tasting nice but looking like sandwich bread on the inside. These are my second attempt and they are made with a poolish and autolysing step. The flavor is much more developed but the crumb leaves much to be desired. Next attempt will be after I sit for step 2 of the board exams, an eight hour exam I have in two days. Any suggestions about developing the crumb are more than welcome! I am excited to have found this wonderful resource to help me along the way. Thanks for reading, Molly