With the missus getting really good at breads, I decided it was time I did some experimenting of my own. My bible on this has loosely been The Breadbakers Apprentice. The problem is the time you need to invest in getting the traditional process completed - about 20hours, of which you need to be in the vicinity for the last 6. Given work schedules, this is only possible on the weekends.
I wanted to see if I could get this done in the course of a work week.
The original poulish was kept for around 14hrs and the rest of the ingredients were added in using a slightly modified recipe found here.
The resulting bread was ok, not great, but just about ok. The adage 'Practise makes perfect' is definitely true in this case. All in all, the left overs of the baguette go into making some perfect summer gazpacho - now thats something I'm really looking forward to.
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