Baguettes from Good to the Grain: Baking with Whole-Grain Flours (page 118) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe should be started the night before baking.

  • Zosia on July 05, 2014

    Fabulous bread with great flavour, thin, crisp crust and chewy crumb. However, as with the only other yeast-raised bread I've made from this book, I had an issue with the amount of flour needed. The poolish is described as having the consistency of yogurt after mixing the ingredients and you're instructed to add either extra water or flour to achieve that. I added water. In making the dough the next day, I found I needed to add quite a bit of extra flour to reach the correct dough consistency! Next time, I'll just leave the poolish as it is. Apart from that, the recipe and instructions worked as written.

  • Astrid5555 on October 28, 2012

    Foolproof recipe! Even though it takes some time - mostly letting the dough rest and rise- this is an easy one. Great for making crostini.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.