Tiring of no-knead bread, I decided to make some real bread.
Made a starter with yeast, flour and water. Let it sit for 15 hours. Made dough. Let it sit 75 minutes. Knead it for ten minutes. Let it sit for 45 minutes. Rolled out the baguettes. Slashed them with a serrated knife. Baked for 30 minutes on an oven stone in an oven pre-heated to 500 degrees, then reduced to 450.
First starter attempt. Fail. Not enough water, or maybe weak yeast. But my second try turned out fine. Nice, crispy, chewy, airy baguettes made in my new baguette oven form.
Voila. Madames et monsieurs...le baguette.
2 comments:
Want.
Oui, monsieur.
That looks like the best baguette this side of the Seine.
And that's a pretty brilliant little contraption you have there, too.
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