tag:blogger.com,1999:blog-4386462050132292415.post4672169766249465218..comments2023-12-29T21:46:42.721-08:00Comments on Baking Stories: La BaguetteFlorinhttp://www.blogger.com/profile/12334393118994165089noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4386462050132292415.post-33438929350627888572014-02-16T05:59:31.916-08:002014-02-16T05:59:31.916-08:00I just made these after having made my first sourd...I just made these after having made my first sourdough this week. Came out looking fantastic, and they were also really really tasty. Best I ever had in fact. Thank you so much for giving my bread baking a great boost! Love from NorwayJorunnoreply@blogger.comtag:blogger.com,1999:blog-4386462050132292415.post-61935560145362775922012-06-17T21:45:49.003-07:002012-06-17T21:45:49.003-07:00Thank you. I was very pleased with the crust mysel...Thank you. I was very pleased with the crust myself. I am using bricks to bake on, rather than a pizza stone; and the added thermal mass makes a big difference.<br /><br />The malt in the formula is a diastatic malt powder (I should have made that clear from the beginning); I used to buy it in 5 kg bags at my former bakery. Now I just get about a hundred grams at a time from them whenever I need it.<br /><br />The yeast that we use is the active dry variety. It does a good enough job. You can use any type of yeast you like, just adjust the quantity based on the particular type.<br /><br />You should try this formula as well. I bet Mookie would just love it. Cheers.Florinhttps://www.blogger.com/profile/12334393118994165089noreply@blogger.comtag:blogger.com,1999:blog-4386462050132292415.post-29860270438692020912012-06-17T17:10:34.412-07:002012-06-17T17:10:34.412-07:00Very beautiful looking baguettes.
Your crust and c...Very beautiful looking baguettes.<br />Your crust and crumb look perfect.<br /><br />Can I ask what type of malt you used and did you use instant yeast in the poolish?Anonymousnoreply@blogger.com