Et Voila!

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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.

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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 .

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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”.

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Then into a lightly oiled bowl to rise, get folded, and a second rise.

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Then divide dough into three and shape into baguettes. Yet another rise on the pan they will be baked on, until puffy.

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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!

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Et voila!


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