I am happy to report that my studying is going well. I got sick last week and fell behind a little. It really threw me into a panic, and when I panic, I eat! I made this fabulous recipe to physically subdue my panic and called my Bar coach to quell my fears. By the end of it, I was back on track and stuffed:]
This recipe yields 2 baguettes. The baguettes have a wonderfully crisp crust and soft center. The crust is more crisp and the flavor is more rich than an American baguette. I adore this recipe because each baguette is enough for John and I to have with dinner, and not have too much left over (or any at all, depending on how little restraint I show). I like to make one baguette and save 1/2 the dough for later in the week, which is perfect because I HATE stale bread. Stale bread and soggy pasta are a hell on earth I would never willingly endure.
Ingredients:
1 packet active yeast
4 cups all purpose flour
2 tsp salt
1 and 1/2 cup lukewarm water
1 cup hot water
olive oil on hand
butter the parchment paper you line your baking sheet with
egg bath (1 egg white whisked with a splash of cold water)
Directions:
Combine the flour, salt, and yeast in a medium sized bowl. Make a well in the center and add your lukewarm water. Mix with a spoon, until you have a solid mass. Then, mix with your hand (pretty much kneading in the bowl) for around 20 minutes. I enjoy watching tv while doing this. After that, grease a large bowl with olive oil and place your dough in the bowl. Coat the top of your dough with olive oil and loosely place plastic wrap over the top of the bowl. Then, place a clean dish towel over the bowl and sit in a dark place for 2 hours. After the 2 hours, your dough will have risen a good bit. Smush the dough down in the middle and pull the sides into the middle. You are getting the excess air out of the dough. Next, cut the dough in half. I only use 1/2, you can put the other 1/2 in the fridge, or make it immediately. Take 1/2 the dough and roll it away from you, on a floured countertop, forming the baguette. Once your baguette is formed, sprinkle a couple paper towels with flour and cover the baguette. Put the baguette on your lined baking sheet, and cover the paper towels with your clean dish towel. Let the baguette rise again for around 40 minutes. When you are ready to bake, put a pizza stone on the middle rack of your oven (if you don’t have one, don’t worry) and a pan with 1 hot cup of water in it on the bottom rack. Preheat your oven to 400°. Once the oven is preheated, score your dough and put your baking sheet onto the middle rack. Cook for 20 minutes, then turn your oven down to 350. After 25 minutes, brush your baguette with your egg bath. I couldn’t find my brush, so I used paper towels to do this. The uneven surface left streaks on the final product, but was better than nothing. Bake for 5-10 more minutes and remove.
Glad you’re doing better. Now you have me wishing I were strolling along the bank of the Seine eating this delicious bread 🙂
It looks so good! Sorry you were sick but glad you are better……just a few more weeks left and then it will all be complete and you will be a licensed practicing attorney! In the meantime – have some more bread, if there’s any left!
That’s an interesting trick with the Pizza Stone… is it used to keep an even heat or something?
I believe so! If I wasn’t so clumsy, I would cook my bread and pizzas directly on it. I am afraid I need the stability of a pan though.
I’m glad you’re feeling better! All the best for your studies! And that’s one good-looking and delicious-looking baguette!
I’m sure that delicious bread did you the world of good!
Fantastic – looks exactly like it should with the crispy outside and the fluffy interior! Wishing you a speedy recovery 🙂
Thank you so much, dear!
Your run down from studying so hard so a good baking study break was just what the doctor ordered. Crusty on the outside and chewy on the inside. Yum
Looks wonderful and crusty!
Love baguettes! And like you, stale is never allowed. Glad to hear you are back on track. 🙂
Thank you! Glad to know there are more picky ladies out there:]
Good luck with your studying.. glad you’re well.. and my gosh that’s an amazing baguette.. I’ve never even attempted making one!
I hope you try it! If you do, score it horizontally across. It will be prettier. I don’t know why I scored it like this. When I have time, I am going to redo the pics:]
Ooh la la!!
This looks do-able for my yeast-deficient self. Great post!
I hope you try it! I scored it in a very ugly way, if you do try it, score it horizontally all the way across.
Looks perfect for soup when you’re feeling ick, and perfect for little sandwiches when someone is expecting you with a tray of food! I love baking bread 🙂 Glad you’re doing better. No worries, girl!!
Thank you soooo much! I think studying all day, I will have to get used to a never-ending headache. Hopefully I pass and can quit whining:]
This looks great! I think I may have to use this recipe as my second attempt at baking bread.
If you decide to try it, consider scoring it horizontally all the way across. It looks much nicer, I don’t know why I scored it this way! Happy trails:]
Looks just like a store bought baguette! Nice job 🙂
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Hi Pita,
This looks really good and easy to make. I will have to try it very soon!
~Jen
Thank you sooo much Jenn! I forgot to do it this time, but it is so much easier and the result is much prettier when you score your bread horizontally! One quick line all the way across:]
Thanks!! 😀