With all the chat lately about the 'Baguette Monge' I pretty much followed that recipe. I used my K.A.A.P. flour and a poolish..was what I had and I did want to try it with some added Olive Oil as suggested a while back by Jane! They where baked under a steam cover with added steam! Just out of the oven so I will post a crumb shot a little later this evening!
Sylvia
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Nice baguettes, Sylvia. Look's like you're baking up a storm down there in San Diego. How was the crust? Crisp & thin? and the crumb? Very open?
--Pamela
Hi and thank you Pamela, It actually sprinkled a little today..not near as warm as yesterday. This bread I will just say was ok..the Scali is wonderful. Mike liked it a lot until he tasted the Scali..then he changed his mind! The crust was not as crisp with the added Olive Oil...a little more chewy I think. The crumb on this recipe is usually not as open but I add a little extra hydration.
Sylvia
Waiting for the crumb shot. ;-)
David
Great crumbs think a like.
--Pamela
Pam, I had so much biga, poolish, levain laying around today I even some of your great batter fried onion rings! Mike loved them..I told him I was going to kill him if I kept making this kind of stuff so I just fried a few! I hardly ever make fried things..but this month has been a fry month!
Sylvia
All will be fine just so long as only June is a fry month. I've had to restrict us as well.
--Pamela
Thank you, David! My lights blow out the photos! What difference when theres natural light for me to take photos!
Sylvia
I just can't get a decent photo when the sun goes down!
Sylvia
Beautiful crumb-down shot, Sylvia. Thanks.
--Pamela
Looks like you aced those loaves. Dave
Thank you for the nice compliment, Dave!
Sylvia