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Monday, January 3, 2011

BBA Challenge # 26 – Poolish Baguettes

Honestly, I don’t remember much about making this bread.  I can tell you that I made it in May of 2010.  And I can tell you that because of the date stamps on the pictures.

But I guess that won’t do for a blog post about it, huh?

Let me dig deep back in the recesses of my brain and see what we come up with…

This formula calls for sifting the whole-wheat flour to remove the bran and approximate what is known as “clear flour.”  I sifted several times and each time removed some larger pieces each time, but never such that the post-sifted flour looked much different from the pre-sifted. 

If I remember correctly, I ended up using some combination of whole-wheat flour and regular bread flour along with my wheat wild yeast starter in place of the poolish.




If my memory serves me correctly (highly unlikely), this version of a baguette was okay, but not our favorite.  I think some of the previous versions may have been better.

To see my other Bread Baker’s Apprentice Challenge blog posts and to read about the challenge, go here.


Kay said...

Ooooo, that looks yummy! : )