Of course when you have a new skill it behooves you to practice, practice,practice. The weekend was my first chance to practice what I learned in my French favorites class last weekend. On Friday, I made the poolish, or starter.
It behaved the way it was supposed to! And I remembered to mix it to the consistency of oatmeal. Let it rise and bubble and otherwise do that yeast thing over nite .
Then I mixed the rest of ingredients ( water,flour,salt,yeast) first with paddle and then with dough hook of my mixer, until the dough “forms a ball and cleans the side of the bowl”.
Then into a lightly oiled bowl to rise, get folded, and a second rise.
Then divide dough into three and shape into baguettes. Yet another rise on the pan they will be baked on, until puffy.
Finally, using my cool new bread razor, I slashed the characteristic cuts into the top to let out the moisture. Because I didn’t have a spray bottle, I did put a pan of water in the bottom of the oven to create some steam. It worked the way it was supposed to!