tag:blogger.com,1999:blog-21995818.post4188998192573122845..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Poolish BaguettesAnonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-21995818.post-51623723878044861492017-11-03T22:05:50.905-05:002017-11-03T22:05:50.905-05:00I recently bought the BBA, 15th anniversary editio...I recently bought the BBA, 15th anniversary edition. The Poolish Baguette was to be my first bread (perhaps a bit ambitious?)<br />I made the poolish two days which turned out nicely. Consistency of a thick batter and it rose very nicely as expected.<br />Today I started the baguette and everything turned to $#@& !<br />I used the recipe on page 223 and took great care to measure the quantities in grams. But the dough turned out to be more like a sticky paste and just ran out on the kitchen counter. I had to add almost the same amount of bread flour as what the recipe calls for initially to get something like a ball of dough that doesn't stubbornly stick to my fingers.<br />Has anyone else encountered these massive problems with this recipe? I expected to maybe sprinkle a bit of extra flour onto the dough to assist with kneading but not to double the quantity of flour.Thorsten Schultehttps://www.blogger.com/profile/16122330471371477299noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-36380136246353983692009-12-24T11:58:16.209-06:002009-12-24T11:58:16.209-06:00Poolish! What fun to say, and even more fun to eat...Poolish! What fun to say, and even more fun to eat.pinknesthttps://www.blogger.com/profile/16155323361162991339noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-52659490302852482272009-12-23T08:07:35.253-06:002009-12-23T08:07:35.253-06:00Thanks Mendy,
I've been wanting to try the pai...Thanks Mendy,<br />I've been wanting to try the pain l'ancienne for a while, and your recommendation should be enough to get me going.<br />Thanks for the photos--you've been busy!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-80265273387460318452009-12-20T17:12:53.815-06:002009-12-20T17:12:53.815-06:00ב''ה
I've been baking through Bread B...ב''ה<br /><br />I've been baking through Bread Bakers Apprentice.<br /><br />I also thought these were not as tasty as the regular french baguettes in BBA. However, the Pain à l'ancienne really really is the most tasty and also the easiest to make (I've made it a number of times now.) <br /><br />I found that the 'clear flour' aproximation sifts differently depending on the quality of whole wheat flour you are using. The bad quality whole-wheat flour is almost all bran. Even though the clear flour approximation did not seem to make such a difference with the poolish baguettes they did seem to make a difference with when making rye bread. The rye bread seems just a bit richer and more flavorful as well as softer (not sure how that works...)<br /><br />I am very impressed at your cuts, mine always look sort of weird. I can never seem to get that slicing motion or something. I have mostly converted to the scissor now even though it must not work as well...<br /><br />I also miss much bread baking because of the Heavenly-Cake Bake. However, it is a worthy cause and a good push to make some cakes that are a bit daunting.<br /><br />Here are my poolish baguettes:<br />http://greensteinsbakery.blogspot.com/2009/10/bba-poolish-baguettes-i-approximated.html<br /><br />And my clear flour approximation:<br />http://greensteinsbakery.blogspot.com/2009/10/here-is-clear-flour-approximation.html<br /><br />french baguettes:<br />http://greensteinsbakery.blogspot.com/2009/10/my-first-baguette-attempt.html<br /><br />Pain à l'ancienne:<br />http://greensteinsbakery.blogspot.com/2009/10/bread-bakers-apprentice-pain-lancienne.htmlMendyhttps://www.blogger.com/profile/03134687611166201263noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-57454644094082888342009-12-20T17:02:29.604-06:002009-12-20T17:02:29.604-06:00Melinda,
I'm really not being too modest--they...Melinda,<br />I'm really not being too modest--they tasted good, but not fabulous. We did our cookie-baking frenzy on Friday. It was such a frenzy that I didn't even take pictures, but I made cardamom-orange sugar cookies and Polish apricot cookies; Cathy made chocolate-mint and something called Melting Moments; Joanne did raspberry-almond bars and a chocolate-apricot shortbread. We used to do three cookies apiece, but we're down to two each. We're slowing down.<br />Merry Christmas to you too. Tiny Jim may be a little huffy about his new nickname, but he will join me in sending you best wishes.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-29862140696491048262009-12-20T15:53:44.882-06:002009-12-20T15:53:44.882-06:00I think your baguettes look excellent. Are you sur...I think your baguettes look excellent. Are you sure you aren't being too modest about them tasting fabulous too?<br />Have you had your cookie baking frenzy yet? I always enjoy seeing what you decided to make. <br /><br />While I am here I will wish you a Merry Christmas and wonderful things for you in 2010. Cheers to you, friend! (and to tiny Jim, too!)Melindahttps://www.blogger.com/profile/04616217544023543614noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-7044277812725115352009-12-18T21:02:57.154-06:002009-12-18T21:02:57.154-06:00Jenn,
Baking bread is my first love, much as I lov...Jenn,<br />Baking bread is my first love, much as I love the cake project, and the people who I'm baking with, and the new challenges every week. <br />Thank you for telling me that I encouraged you!Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-17026272090617520242009-12-17T11:24:00.050-06:002009-12-17T11:24:00.050-06:00Marie - it all depends on what one likes and what ...Marie - it all depends on what one likes and what makes one happy. I think it's very awesome when people take time to cook/bake (can you tell I don't have many cooks/bakers in my circle of life? :)) I have been making the basic boule (from "Artisan Bread in 5 minutes a day") for a year - never dared to try another bread recipe. Until stumbling upon your bread blog here (and with your encouragement), I got the Bread Bible and now am more courageous to try new bread recipes. Now I do believe that bread making is easier than cake baking. I'd much rather bake bread than decorating a cake!Jennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-47130293087583601012009-12-16T20:06:20.639-06:002009-12-16T20:06:20.639-06:00Cathy,
I am not, although I've read about it. ...Cathy,<br />I am not, although I've read about it. I've got all I can handle with the cake challenge (www.heavenlycakeplace.blogspot.com), but I'll certainly be baking more of the BBA breads.<br /><br />ECL,<br />I love the idea of shellacking them for posterity--or just for decoration--but they were certainly worth eating. I've got one loaf left, in the freezer, and I think it will be eaten, although it is about the prettiest looking bread I've ever made.<br /><br />Oriana,<br />That's why I love it too!<br /><br />Jenn,<br />A friend of mine got The Bread Bible on my recommendation and she makes the basic heart bread once a week, but she likes it so much she's never been able to get beyond that one recipe. I like to try new things, but there's a lot to be said for finding a great recipe and sticking with it.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-1091222872199112802009-12-15T18:11:59.544-06:002009-12-15T18:11:59.544-06:00Marie - I've been making the basic Hearth Brea...Marie - I've been making the basic Hearth Bread from Bread Bible and the Raisin Pecan Bread. They're so good! I do need to branch out and try other recipes, want to try the Ciabatta (though this require more time preparation - sponge needs to be made 6 hours to 3 days ahead).Jennhttps://www.blogger.com/profile/11717898669803221775noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-38640459541134950092009-12-15T16:30:54.589-06:002009-12-15T16:30:54.589-06:00Marie,
The baguettes look so professional! I real...Marie,<br />The baguettes look so professional! I really thought you would be singing the praises of this bread and especially since it came from Peter Reinhart. I have the same strainer and now I know what not to use it for. <br />Evil Cake Lady's comment about varnishing them cracked me up, no wonder I love this blog!doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-55339610621427485242009-12-15T13:26:07.897-06:002009-12-15T13:26:07.897-06:00well, they look pretty even if they aren't qui...well, they look pretty even if they aren't quite what you were hoping for, and after all that straining through a little tea strainer!! Since they look better than they taste maybe you should varnish them and use them as decoration during buffets and potlucks :)evil cake ladyhttps://www.blogger.com/profile/09028488030328153196noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-3572918107073743982009-12-14T23:17:38.989-06:002009-12-14T23:17:38.989-06:00Your baguettes look beautiful! I love the Poolish ...Your baguettes look beautiful! I love the Poolish Baguettes. Are you participating in the BBA Challenge?Cathy (Bread Experience)https://www.blogger.com/profile/15302005516293423749noreply@blogger.com