Search This Blog

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.

100_8251    

100_8262 

100_8264

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:

Kay said...

Ooooo, that looks yummy! : )