I have been waiting for this bread. The French Bread at our local market leaves something to be desired. We only have one grocery chain, and bread making is not their strong point. I don't know if it is a regional thing but when we go back East, and out West, we covet the local breads.
I love how Reinhart says that this method will allow you to make a full flavored bread in five hours assuming you have the pate fermentee in your refrigerator. How many people have pate fermentee in their frig? I don't think that we can really call this a one day bread, but I am hoping that it will be a I remember on Friday night to make the pate fermentee, easy Saturday bread.
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You start by letting the pate fermentee come to room temperature
and then you add the flour, salt, yeast and water for the bread. I let the mixer knead it for 8 minutes and then let it rise. After an hour, it had already doubled so I degassed it and let it rise again.
This is my first shaping of a baguette. I believe that mine were a little more batard at their ends, I definitely will have to refine my technique. And the slicing was a little confusing. I am not sure how deep the slits should have been, I think that I will go deeper on the next try.
So, maybe the shape and slits should be adjusted but the taste is delicious!. I made some oven baked tomatoes to slather on them tonight, can't wait!
My mouth is watering just looking at your bread...and I am so impressed seeing that tape measure! lol. I love finding another who shares the world of OCD. We are always caged by that tiger, but the older I get the more willing I am to fend it with the occasional, "Oops, 'tis not perfect, but I got 'er done!"
ReplyDeleteI've been taken in by a sewing project and am running behind in my bread baking. Shipping the teen off this weekend, back to school, perhaps I'll venture back into the mayhem of all things, baked.
;)
One kid back in high school, one back in college and another one back to college tomorrow. Maybe making Italian bread will make me miss them less?
ReplyDeleteOoo! You have a real linen couche! I'm jealous.
ReplyDeleteThe shaped dough looks great, can't wait to see more posts from you.
And good luck with the starter. I left you a response on my blog.
And if you liked this, you're gonna luuuuuv the Italian bread!! Again make the biga the evening before to get a fast "one day" loaf (or 2).
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