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.
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!