I don’t believe I have ever worked so hard to mess up a recipe as I have this poolish baguette recipe. First, I forgot my Poolish on the counter until it was all over the counter. I saved it, mixed up my dough. Did a coil fold and forgot about it again. These things are more like handling ciabatta, than baguettes. I have no idea how I’m going to score them, let alone move them. The oven is preheating. I don’t have much time. Wish me well.

Yesterday, I made the tortillas from my discard for my dinner. It was good and easy to make

On Monday I started the journey of making NY style Pizza dough and I finished it Wednesday evening. It was delicious! 1st pic is after 50 hours of fermentation in the fridge. 2nd pic is after shaping 3rd pic is is dough after 2.5 hours of rest 4th pic is pizza made into 12ish inch pizza

Does anyone use this setup? If so, does it work?

A different kind of post today. I'll be back to baguettes tomorrow. Some of you have followed Ryan's track and field journey through posts here over the years. He just won his third Conference Carolinas Championship in the javelin, set the conference meet record, and was named FMU Team MVP for the third year in a row. In three weeks he competes at the NCAA Division II National Championships at Welch Stadium in Emporia, Kansas. Two weeks after that, he receives his master's degree. The NCAA is covering his trip. I'm covering mine. I'd like to be in the stands. A handful of folks have asked how they can help. Here's what I've put in place. Cleared in writing by FMU compliance. None of it goes to Ryan. Every dollar is for parent travel. If you want to follow Ryan's story, his page is here: https://faith-field-flow.lovable.app If you want to chip in for the trip: https://www.gofundme.com/f/help-us-cheer-ryan-at-ncaa-nationals Sharing helps as much as giving. Thank you for being part of this. Back to baguettes tomorrow. — Henry ⭐🔥