![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV5jb_LnE0mero0sd0QUHwC1DGrgHPVJkpcPfEr3OI2tiv42Frx5R6m2qYVqCZFqk4rALLoB9u9MtPemYIKvPDPGncxfidehYCb3BACf9S0XtFUVz6CveqFgZ0GF6bQaSDVNz7eDI46wON/s320/Image018.jpg)
I call this "poolish bread" I made too much poolish for the baguette recipe so I threw what was left in the oven at 500 degrees. It had a great texture with lots of big holes but was somewhat flavorless. It still was great together with some baba-ganoush...
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