Site hosted by Build your free website today!


Home Favorite Sites Sourdough Bread Books Equipment Gallery BreadTips Techniques Recipes Comments


Poolish Baguette

These baguettes derived their flavor from the poolish which I kept in the fridge for an extended perion of time. Unfortunately, they were over proofed as the Ciabatta was baking in the oven. I am still not very practiced for extended batch baking and juggling between watching out for the Ciabatta and preparing the baguette for baking was very tricky. The scoring did not go too well but the final result was incredibly flavorful bread with good crumb texture and the crust was crunchy, the way I like it.


I rolled the baguette on the marble slab below this cooling rack

The scoring could have been better.

Loved the crumb and the crust texture




























This site was last updated 05/21/06