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Thank you so much! I'm really glad you enjoyed it!
Thank you very much :) I've tried starting a starter for sourdough but it turns out that I'm almost as bad at taking care of yeast as I am at taking care of plants. I may try again though quite soon since I miss that wonderful tangy bread.
Thank you! You should though! Anyway, it's like 70% waiting. Mix, wait, knead, wait, cut, wait, fold, wait, roll, wait, bake, wait. You barely have to do anything :)
Shaggy as in rough. You don't want to knead your dough so much that it becomes smooth and finished though this would take much longer than the kneading time mentioned. A picture of what "shaggy" looks like is included in the pictures for that step.A poolish, as described, is a preferment dough. Among other things, preferment doughs help to give the yeast a "boost" thus cutting your production time. It also aids in the development of better flavors in your finished bread. If you would like to learn more about preferments then I would suggest checking out King Arthur Flour's page which discusses this in much greater detail:http://www.kingarthurflour.com/professional/prefer...I hope this helps! Please let me know if anything else is unclear.
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Thank you very much! I appreciate that. I hope it was enjoyable.
Crusty French Baguette or EpiView Instructable »
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