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Author Topic: Poolish baguette is a go  (Read 2232 times)

Offline Paul

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Poolish baguette is a go
« on: August 01, 2010, 06:01:44 PM »
Got this bread made, photos edited and even managed to get the blog posted today. Whew!!





And WOW! This makes that French Bread last month seem like white sliced. Looking forward to trying the pâte fermentée in the next couple of weeks and seeing how THAT compares. I almost did a half batch of both...
Paul
Yumarama Blog

I used to think I was indecisive, but now I'm not so sure.

Offline Abby

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Re: Poolish baguette is a go
« Reply #1 on: August 01, 2010, 07:34:31 PM »
Looks beautiful! Loved the post . . . . Think I'll wait until you make both versions and tell us which tastes better before I decide which one to make.  :snicker:

Offline Natashya KitchenPuppies

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Re: Poolish baguette is a go
« Reply #2 on: August 06, 2010, 05:22:49 AM »
We loved this one more than the same day too - great to be able to compare.
The loaves look wonderful!  pompom

Offline rookiebaker

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Re: Poolish baguette is a go
« Reply #3 on: August 08, 2010, 12:09:25 AM »
these look good! nice-looking round loaf too

Offline Zeb

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Re: Poolish baguette is a go
« Reply #4 on: August 08, 2010, 02:41:03 AM »
They look very European  pompom  What lovely baguettes you've made, they look light and crispy. I never get light and crispy, I get airy with a hint of chewy.... I have got some T55 french flour to try... low protein.... I tried it once when I first started baking and I couldn't control the dough at all and almost gave up baking for good, so now is the time to try again, inspired by those gorgeous loaves of yours Paul.  :bow:
Joanna @ Zeb Bakes

Offline Paul

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Re: Poolish baguette is a go
« Reply #5 on: August 08, 2010, 09:53:04 AM »
I was wondering how they might turn out if made with Canadian All Purpose since that usually still has a generous protein content... I certainly have enough of the stuff to try it with (~20k).

And here's an update:

I had tossed the flat-ish loaf in the freezer as soon as it was cool as we weren't about to get through everything else before they'd go stale. So now I have let it thaw and got a few slices to show:



Considering the loaf had overproofed and was pretty flat, I wasn't expecting the slightly open crumb.

It's really nice bread, even if relegated to toasting at this point.
Paul
Yumarama Blog

I used to think I was indecisive, but now I'm not so sure.

Offline breadexperience

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Re: Poolish baguette is a go
« Reply #6 on: August 28, 2010, 01:24:25 PM »
Beautiful loaves!  I almost did a half batch myself, but I'm glad I didn't. I actually made two batches of the poolish baguettes. The extra went in the freezer as well. 

Offline Trishinomaha

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Re: Poolish baguette is a go
« Reply #7 on: September 03, 2010, 07:13:26 AM »
Beautiful Breads - My sourdough starter is ready today! So I am anxious to start with September breads - so glad I found this group - Trish
Trish
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Offline Paul

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Re: Poolish baguette is a go
« Reply #8 on: September 03, 2010, 08:23:14 AM »
Thank yer, Trish!  :D

PS: Re your sig quote:

"If you're afraid of butter, just use cream." -- Julia Child

Love that line. I remember watching an old old old show of hers where she was showing how to make mashed potatoes and saying that in a conspiratorial way, I thought it was hilarious.
Paul
Yumarama Blog

I used to think I was indecisive, but now I'm not so sure.