Still working on baguettes, this time Tartine hybrid - TopicsExpress

Still working on baguettes, this time Tartine hybrid sourdough/poolish baguettes. NOTE TO SELF: do not bake baguettes when highly distracted and extremely short on sleep. The dough, which was not supposed to be too hydrated, was so wet that I had to keep adding flour just to be able to do slap and fold kneading. Even with the additions the dough was very sticky, and some of the baguettes curved around quite a bit during transfer and loading. The taste is good (naturally, it’s a Tartine recipe).

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