January 22, 2008 - 12:24am
Poolish Bagguettes and ciabatta-plain and cheddar and red onion.
I am extatic with how they turned out :) This is the best crumb I have ever had when making rustic breads :)
*does big happy dance*
I am finally getting the hang of shapping bagguettes also. If only my oven shelf and bakers stone were big enough for them! I have 2 "S" shapes loaves as one stuck to the bakingtray as I moved it to the baking stone (bugger!) and one was too long for the stone so I had to shove in the end hanging off! But, all in all, a success, and I think I will be making higher hydration loaves from now on! (Well as high as my little kneading hands can handle ;) )
thegreenbaker
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Great looking bread. Which recipe did you use? Was it jmonkeys? I've been making more poolish baguettes lately because they have such a great complex flavor that they're almost additive. You did a really nice job on these. weavershouse
Thanks Weaverhouse :)
I used the recipe from BBA. Both the poolish bagguette recipe and the poolish ciabatta one. Although I didnt think too well and made too little poolish. I was missing 1 cuos worth for the ciabatta, but, I added less flour and it seemed fine. Certainly tasted great!
I am becoming addicted to these two recipes. The ciabatta more so with the onion and cheese, but those bagguettes! YUM!
I thought there were still some of us around. Just didnt know how many. I quite often break out in "The Happy Dance", when my breads turn out well. My kids already think Im a little nuts, so I dont mind the giggling.
So dance away Greenbaker, just dont slip on the flour on the floor with socked feet. Been there, done that. Leaves a bruise.
Great breads, oh boy that Red Onion and Cheese looks great. I bet it tastes great too. Very nice, great crumb as well on your breads. Indeed.
TT
OK, so I'm a rookie baker. So how did you get such a beatiful crumb in this bread? Is the recipe available?
Thanks for the info, Keep on Bakin',
BoiseBob