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Better baguettes?

redivyfarm on 7 Jan 2008 at 19:08

A little help from my friends, please? Bear with me, here comes one of my notorious rambling lead-ins to some serious baking questions. I love The Splendid Table with Lynn Rosetto-Kasper on Natl Public Radio; doesn't everyone? Years ago she recommended a book, "FoodWise" by Shirley O. Corriher on both the science and the mechanics of cooking. I gave it to my son-in law as a gift and then borrowed it back just the other day.

The Guardian Guide to Baking

Toast
AnnieT on 6 Jan 2008 at 21:35
I received my copy in my Christmas package from England, and at first I was a bit upset because it isn't all bread baking. It does have some interesting reading apart from the recipes, and TFL is mentioned in the Bread Directory. Described as "A lively community for amateurs", and having tried to keep up with the latest postings I think they have that right! My niece also sent me The BIG Book of Bread. The good news is that all of the recipes are given by weight, the bad news that many of them begin: 500g packet white bread mix.

wild yeast bagels

ejm on 6 Jan 2008 at 16:04
[center]wild yeast bagels[/center] After looking at our bagel recipe sit for months on my recipe stand, I finally made bagels! I don't know why I waited so long. Because I adore bagels.... After admiring Susan's (Wild Yeast) bagels several times, I decided to copy her and use my wild yeast starter too. And how did the bagels taste? Well, [i]I[/i] liked them!

TT's long winded blog about fast Pizza and Inexpensive Granite

tattooedtonka on 5 Jan 2008 at 17:15

Alright for those that know me here, you already know I like photos so it will be no surprise to you thats theres gonna be a bunch (browndog, you'll be glad you got dsl). 

Some months ago a nice fellow named Crumb Bum gave me a compliment about my experimentations, and not always following the bread books.  I really appreciated that and try to hold true to it still today.  I enjoy, and learn loads from all the books I have purchased on bread, but I like to do my own thing as well. 

Bad Boy With Poolish

Profile picture for user JMonkey
JMonkey on 5 Jan 2008 at 10:41
I realize that I seriously risk tanking my whole grain cred, here, but lately ... I've been taking a shine to poolish. It'd been a long time since I'd worked with yeasted pre-ferments, and aside from an occasional baguette here and there, I'd not make a serious white bread in quite some time.

But after the New Year, in the course of just a couple of days, I made three poolish baguettes and one poolish ciabatta.
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