I have been baking every Saturday since last December. While browsing in The Fresh Loaf, I noticed SylviaH's posts about Scali bread and decided that this would be this weekend's task.
The recipe is from King Arthur (here is their blog post). I didn't follow the exact recipe because I prefer leaner bread.
Biga:
I had tried again baking these two weeks (I'm a weekend baker). My first goal is to bake a very good baguette like what I saw in the bread books and in France.
Failed sourdough baguette
Last week, I used Carl's starter and the no-knead bread recipe, but tried the baguette shaping. The later didn't go well as you can see below.
The recipe is similar to this one in breadtopia but use longer fermentation in the fridge (37 hrs), followed by 11-hr fermentation at room temperature.
This was my first time to use oven to bake bread (before used bread machine). I had been wanting to try the no-knead bread receipe since it came out in 2006.
I followed the original receipe but tuned it to suit my case. Since my order of the digital scale hasn't arrived, I could only use volume to measure the quantities:
After mixing, it looked pretty sloppy.
