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.
1 Comments:
Ooooo, that looks yummy! : )
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