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Baguettes: January 2009 . October 2009 . October 2010 . January 2015

Baguettes

January 2009

These were made using the recipe for baguettes in "The Bread Bible" by Rose Levy Beranbaum.

baguettes © ejm January 2009

(scroll down for more photos)

A baguette mould is very helpful with the shaping.

baguettes © ejm January 2009

Still working on the slashes. The serrated knife is too large; the box cutters and the small knife are too dull; the scissors are too unwieldy. (Please see our later attempts at scoring with a lame.)

baguettes © ejm January 2009

The top loaf was slashed with the small sharp knife (then the cuts were enhanced with the scissors). The bottom loaf was slashed with the scissor tips at about a 10 degree angle from the top of the bread.

baguettes © ejm January 2009

In spite of the inferior scoring, the bread was a complete success. It was light and fluffy inside (no photographic evidence; we were too busy eating it to get the camera) and crisp and chewy on the outside.

baguettes © ejm January 2009

Dragon Tail Baguettes

for World Bread Day (16 October 2010)

These were made using the recipe for baguettes with poolish on Susan's site Wild Yeast (wildyeastblog.com). With the addition of a very small amount of malt, the bread has a very slight caramelized flavour in the crust. Lovely! Eventually, with practice, I'll achieve the beaded quality that Susan did. But even these roughly shaped beads were absolutely stellar.

baguettes © ejm October 2010

The bread calls for a starter to be made the night before and left to ferment on the counter. The starter uses only a few grains of yeast. I was a little disbelieving that it would be enough yeast but, as you can see from what appeared the next morning, there was no need to doubt.

starter dough © ejm October 2010

We couldn't have been more pleased about these baguettes. The crumb was exactly as a baguette crumb should be: chewy but soft. And the flavour!! Mmmmmmmmmm.... It was perfect with brown lentil soup!

baguette © ejm October 2010
baguette © ejm October 2010

We couldn't have been more pleased about these baguettes. The crumb was exactly as a baguette crumb should be: chewy but soft. And the flavour!! Mmmmmmmmmm

baguette © ejm October 2010

to blog from OUR kitchen: baguettes at last! (includes recipe) ~ Dragon Tail Baguettes (WBD/WFD) (includes a different recipe)







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