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This is truly artisan bread, made totally by hand. Great job, Cathy!
Looks delicious! I’ve done several methods like this. But had not heard about the special flour being used or sifting the white whole wheat. Great explanation! Thanks! I can just taste these with fresh butter slathered on them! Yum!
Thanks Frieda and Ezzie! I like to do it by hand whenever possible. These loaves do taste great with fresh butter. I also think they’ll be good as garlic bread.
that baguette looks like it turned out perfectly! The inside looks like just the right amount of chewiness. Yum.
Thanks Joanne! It tastes great too!
Nice color on the crust as well as a nice crumb. They look awesome!
Thanks Misterrios! My oven doesn’t seem to brown Artisan loaves as well as I would like (without burning them) but I was pleased with the results on this one.
Hi. I guess you meant to write in the ingredients list the use of 9 oz of white flour except those 8 of whole wheat flour?
Thanks. Will try your receipt.
Yes, that is what I meant. Thanks for catching that! I updated the list of ingredients. I hope you enjoy the baguettes.
And hi again. The measurements in ounces are definitely wrong: 1 cup = 7 ounces, and 2 cups = 9 ounces? I have some poolish waiting on the counter and would be greatful Cathy if you shared the correct amounts…that is in ounces. I could guide myself after the ‘cups’ measuring system though, but getting the best of one’s web-host domain is also a target, ain’t it?
Cheers.
The ciabatta following you recipe came out lovely, very tasty dough. I’ve tried a biga version before, but the poolish IS way better! Thank you.
Well, I did realize that plain flour is obviously lighter than the poolish given the 1/1 .5 water/ flour ratio (hence the small difference between 7 oz poolish and 8-9 oz flour triggered the confusion above – seemed to be inappropriate for the 1 to 2 ‘cups’ ratio). I don’t know why I assumed there should be either more flour or less poolish to correspond to the cups measurements, and I have to admit I’m a novice both to using oz and to baking bread, however I guess I ended adding up more poolish, like 9.6 oz, also increased the white flour amount to 10 most likely and had like 8.5 oz whole wheat. The dough came soft, pliable and nice.
Sorry for intruding with bulk of chaotic math and useless ponderings on other’s experience and thanks again for sharing!
Good luck in baking better bread!
P.S. It definitely is also the flour that is heavier/lighter in different areas and the humidity that influence the measurements ultimately.
Hi Diana,
The measurements in ounces is correct. It is taken directly from the book and I just verified that I didn’t type it in wrong. Not sure what getting the best of one’s web-host domain has anything to do with baking bread or this blog, but I’m delighted the ciabatta turned out for you.
You’re right! The flour weight does make a difference and the humidity as well. Not to mention that all measuring cups are different. It can be confusing to say the least. That’s why I’ve started using a scale (whenever possible) to measure the flour rather relying solely on measuring cups.
Happy Baking to you as well!
Cathy
Hi, I’m making this same loaf from the same book but came to the Internet hoping for some clarification. Did you use the whole amount of poolish or just 1 cup (198 grams) of it? I know you use the whole amount for the ciabatta & I think you just use 1 cup (198 grams) for the baguettes but keep second guessing myself. Any help is greatly appreciated
Hi, to make the BBA poolish baguettes, just use 1 cup of the poolish in the final dough.