French Baguettes 2 Ways

[a_boleyn]

ETA: The 2nd version, with sourdough, would be considered the 'best' of the bunch. I like the first version.I've made 'baguettes' before using regular bread dough, and even sourdough, but the attempts didn't really conform to the traditional recipe (no sugar, just yeast or starter, flour, water and salt) and shaping of the real thing. I wanted to

Comments

[spikesgirl58]

I knew I should have skipped your post until after my blood draw. Now I want bread so badly I can taste it. Even the loser was a success in my world - it looks great.

[a_boleyn]

I like the yeast version better and ended up tossing the sourdough one. :)

[spikesgirl58]

I have to confess not being a huge sourdough fan anyhow.

[a_boleyn]

I'm not either. The 2 recipes I DO use aren't the holey (and to be honest, gummy tasting even when baked long enough) artisanal ones everyone seems to rave over.

[iulia_linnea]

I feel a trip to the bakery coming on . . . .

[a_boleyn]

If we were neighbours, you would be getting a phone call to come over and pick up at least half of the bakes. :)

[edgeofthewoods]

Wow, these are impressive breads, and what a clever jerry-rig with the blade and chopstick - well done!

I'll make a fresh starter again when we find our home.

[a_boleyn]

Thank you for the bread comment. As to the lame, there are some pretty imaginative people out there who have used everything from the wooden stir sticks one gets in coffee shops to the handles of inexpensive paint brushes instead of the skewers. Then there are those who have used 3D printers to craft handles or get their wood working mates or children to carve them something. :)

If you like sourdough, go for it. I think I've come across the BEST adaptation of a SD recipe for making a French baguette. I've yet to bake the 3rd baguette of the bunch as I'm cold proofing overnight. I was supposed to bake it at 9am (18 hrs) but read late in bed so it's going to be a 24 hr cold proof bake at 3pm.

[edgeofthewoods]

Nice! I do love sourdough and was baking it weekly in Hawai'i. I'll definitely be making a new starter when I have a kitchen of my own again. I'll have to refer back to this baguette recipe when I do!

[a_boleyn]

I'll post a more complete/informative recipe now that I've finished the cold proofed 3rd baguette to compare with the ones I proofed at room temp.

[theoddbirdrant]

I love your blade-and-chopstick tool, so clever!

[a_boleyn]

Thank you. It's the top end of a bamboo skewer but I'm sure a chopstick would work well too.