How good do these look?? After reading the recipe on Wild Yeast’s blog I set right out to make these. The secret ingredient is diastic malt powder, which I luckily happened to have on hand. I bought some this past year from King Arthur Flour to use in other bread – it helps with the rise and taste. I made the poolish (starter)
on Thursday and baked these yesterday to have with dinner. What a winner!! The flavor is exceptional. The problem with buying store-bought bread is that you forget that bread actually has flavor. While I bake a lot of bread for this household, it’s usually sandwich bread, not baguettes. Well… I think I might have to readjust my way of doing things. This recipe makes 3 loaves of bread (believe me, you will eat the first loaf within minutes). The next day if it is a little soft, just lightly wet the outside of the loaf -I actually quickly run mine under the sink and shake off the excess- and bake in the oven at 350 for about 8-10 minutes. This will crisp it right up like brand new. So go get yourself some diastic malt powder and head on over here for the recipe.
My mouth is watering just looking at these baguettes – wow! I just need to find time to try making them – but I definitely want to!!
Real bread really makes a difference!
Great job.