Wednesday, November 11, 2009
These baguettes started with a poolish, a thick pancake batter like mixture of flour, water and yeast. The poolish spent the night in the refrigerator. Then whole wheat flour, bread flour, salt, yeast and water was added. Formed into a soft dough, it was allowed to ferment for two hours. After it had doubled, it was kneaded and allowed to ferment for an additional two hours and then it was formed into baguettes, which you won't be surprised were allowed to ferment for an hour. Then they were baked.
This was not my favorite loaf. I prefer the french bread recipe or the pain a l'ancienne. We had them that night with pasta and they did not fly from the table as some of the other breads have. Maybe we are breaded out. Or maybe the adults realize Thanksgiving is coming. We need to pace ourselves.