BBA Poolish Baguettes

This was a both gratifying, exciting and delicious adventure in baking for me.  I have never made, or even really thought of trying, to bake baguettes.  I mean, come on. I’m surrounded by boulangeries on every side, the tempting aroma of baking bread wafting through the air and all through the neighbourhood.  Baking your own baguette in France just seems so, well, extravagant.

But I did it.  I was thrilled at how easy and delicious they turned out.  I can see the danger in baking these, because now I want to bake them all the time!

This is much less of a time-commitment than the Pane Siciliano I posted about last week.  You can make your poolish up to three days before using, you just mix it up and leave it in the fridge.  Bread baking day is a little more complicated because of the 3 rises, but it was pretty easy to choreograph into my day.  And worth it. So worth it.

This bread has been YeastSpotted!

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