This is another long overdue post. I brought these loaves to a potluck and hike in June. I must get better about posting.
These baguettes are started with a poolish, and that is the main difference between it and the earlier French style baguettes. These also had a bit of sifted whole wheat flour in them, instead of 100% bread flour that the traditional French Bread would have.
I shaped these loaves to be as big as my oven could handle. These were however the last loaves I made at my old apartment…and as a result are a little longer than I can do with my current oven.
