This week I tackled the poolish baguette recipe. Poolish is just a sponge consisting of flour, water and yeast made the day before the final bread dough is mixed together. Confession time. I was due to feed my sourdough starter, so instead of mixing up a poolish I just used part of my starter. I figured it had to be very similar to a poolish and I don't think any texture or flavor of the finished product was compromised. The only difference I noted was that I had to use a few more tablespoons of water than was directed to get the final dough to come together properly.
My biggest thrill regarding this particular bread? I got to use my new baguette pan... and I love it! No more juggling fully proofed loaves onto a peel and then onto the baking stone. And just look at the neat texture on the bottom of the loaf. Isn't that awesome?
The crumb could have been just a little more open, but I thought the taste was divine. And I keep thinking as I get more practice I may even get this scoring business down pat one day. At this point however, I still stink at it...LOL!