#26 in the BBA Challenge – Poolish Baguettes. This is going to be a short story only, because I don’t really have much to say about this bread.
The recipe called for sifted whole-wheat flour, so I ground some wheat, took out my sieve and sifted the flour. In the left picture you see the wheat bran that remained in the sieve, in the right picture you see the sifted flour. Hubby stirred the wheat bran in his muesli the next day, I stirred some in my oatmeal – yummy!
I mixed the sifted flour, the poolish (that I had made the day before), bread flour (type 1050) salt, yeast and water and let my kitchen machine do the kneading. Fermentation for 2 hours, a little kneading, and another 2 hours of fermentation. Then I divided the dough into 3 equal pieces, formed them into bâtards, formed these into baguettes and put them in my fancy baguette pan where they proofed for another 60 minutes. Btw, there is a Julia Child video about shaping French Baguettes that I find really helpful. Check it out here. I prepared the oven for hearth baking and scored the baguettes. This is the thing about this bread that made me REALLY happy. I took the lame, cut almost horizontally and was quick and decisive. It actually worked like a charme. Look at the nice slashes!
I put the breads in the oven, baked them, removed them, let them rest – and … was disappointed when I sliced them. The crumb was tight and the flavor was blah. This isn’t a bread I want to make again. I’m glad I made it, though, because I got the hang of the whole scoring thing, I guess.