My current attempt at baguettes
Today I am making my second attempt at homemade baguettes, this time with a poolish. I will let you know how they turn out. I made a batch a few days ago without the poolish, and they were pretty tasty. The only thing I am not liking about the recipes I have used thus far is the dough seems to be awfully slack. I don’t remember the dough being this loose in my previous culinary training. Of course then again, I don’t believe we ever used a poolish. Oh, I should mention I am using Jeffrey Hamelman’s book and so far I am loving it. I love his attention to detail.
Anyway, I just wanted to say hi and let you know about my latest bready endeavor. I will hopefully post pictures soon.
Source: Fresh Loaf