Blockocheese [any]

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Joined 6 months ago
cake
Cake day: March 17th, 2024

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  • There’s 2 recipes ill use

    https://milkandpop.com/homemade-french-baguette/

    This one uses a poolish as a preferment and has a more complex flavor but the poolish needs to be made 12-16 hours before.

    https://www.lionsbread.com/rustic-french-baguettes-recipe/

    This one doesn’t use a poolish and instead has a really long fermentation after performing the stretch and folds (around 6 hours in my kitchen) I use this one when I forget or was too lazy to make the poolish the night before.

    I only use king Arthur all purpose flour for these as it has a higher protein content than the regular all purpose flour at my grocery store. I also use silicone baking sheets because theyre heat safe up to 500 and don’t burn like parchment paper does.

    If you have a gas oven with the heating element on the bottom like I do, I recommend putting the rack pretty high up. I kept burning the bottoms of my loaves because I didn’t know that once preheated, the heat comes from the bottom only and didn’t want to move the rack up too high because it thought it’d burn the tops