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.