I will admit that I was a bit dubious about this recipe. I have made quite a few baguettes in my day, and have even posted a recipe. So how much better could Reinhart's recipe be? The answer: so much better! As with most of his recipes, a little extra time makes for an amazing loaf of bread. The key to this French bread is pate fermente, a dough made the day before and kept in the fridge until needed. This pre-ferment and the final dough is a mix of bread and all purpose flour which makes for a tender loaf with a crispy and crackly crust.
I don't have any notes for this recipe, vegan or otherwise.
Wednesday, March 10, 2010
French Bread: Baking Through the Bread Baker's Apprentice
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8 comments:
Your baguettes look good. I admit I've never made any baguettes in my life, even if I'm French.
They look amazing! I'd love to try and make my own French bread, so thanks for the link to the recipe.
Mmmm...there's nothing better that a crusty baguette with a warm bowl of soup.
Jealous! I miss good baguettes. French bread is so scary to me (as are most things, lol) but you've given me some inspiration and hope--thanks! :)
Thank you for the recipe link. I made these for my family and they thought they were great. I'm always trying to find a better tasting bread recipe and this beats my usual recipe. Your baguettes look better then mine but they still tasted great.
I really really want the trays for making these. I love baguettes!
vegan dad, you rock.
on a lighter note, i have been baking with the BBA recipes for about 6 months solid. the pate fermentee method is ok, but try the pain a l'ancienne. if you have a mixer, it's like 8 minutes kneading, then into a bowl overnight. de-chill, cut and shape, bake with steam and boom, awesome bread. very very easy. something about that refrigerator rise makes it SO TASTY!
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