Wednesday, March 30, 2011

Tomato Baguettes~

My sweet friend lent me her book My Bread~ I had made his no knead bread before~

But with the book in hand it inspired me to make plain baguettes..

.. and little tomato baguettes~

Both are delicious..My family and friend said so:)

If you have not tried his method.. I think you should..the air bubbles are plentiful and the crust sublime..I used his basic recipe for both..

For the tomato ones.. you simply press slices of cherry w/ thinly sliced garlic..evoo and thyme..I like these the best looks wise:)

La Recette~
No-Knead Bread
Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

I use 1 3/4 cups of water and do need to add a tbsp or 2 for the desired consistency~

To shape baguettes divide dough ball in 4.. stretch to fit a 13x18 oiled pan..I baked at 475 Convection ap 20 mins.

The plain baguettes are just as good.. and the air bubbles are exquisite..Tunnels in some places:)
I watched a wonderful DVD set.. of 2..a gift to Jacques from me..Josee Di Stasio in France.. she goes to Provence and Paris..Clothilde Dusoulier is featured..and the best breaadbaker in Paris..They mention the necessity of a crisp crust and many air bublles:)

I like this bread fresh to be truthful:)

It is EXCELLENT fresh.. but reheated..? Not as much for us~


  1. you are up late, just in time to feed me! oh it looks beyond delish...

    i miss food~

  2. What a delicious post - your photos are making my mouth water - YUM!

  3. Monique...I have the book and i am soooo lazy...I really need to make the little tomato breads! I have only made the potato pizza and the no knead loaf...a lazy girl i am!
    Just gorgeous! Thanks for the push!

  4. I have to try this.Absolutly!

  5. Great! Wanna try tomato baguettes ;))
    Thanks for sharing and big hugs!
    Monica xo

  6. We've made Jim's no-knead bread Monique but have never shaped it into a baguette. I love your idea of the tomatoes.

  7. Oh Monique, I can almost taste your bread. Perfect crust , perfect crumb.


  8. Now I copy paste this recipe...your bread is really gorgeous!!! I thimk YOU are so talented...whatever thing you do!!!

  9. I can almost taste it from here! Your loaves are beautiful. I love making fresh bread. I think I'll make this for my J's special day tomorrow :)

  10. I have not tried this recette yet, but you convinced me I should. Great photos;love those tomatoes you added.Merci.

  11. I've made his bread so many times... and my house bread is a version of his, but I've never tried a baguette before... getting the right size pan is the trouble... my cast irons are all round! I thought about a steel roaster but never got round to trying it... your bread looks perfect and prods me to get his book... his little restaurant/pizza shop is amazing.. the smells... well just like heaven!

  12. I like this bread. What a nice one you made with tomatoes.

  13. The baguette is possibly my favourite bread! I grew up eating curry chicken with it. I am bookmarking this recipe!

  14. Perfection, Monique. I'm not much of a bread baker, but this post inspires me to try your recipe. Gorgeous photos.

  15. I so agree with Cathy...I'm not at all good with bread making...but your photos truely are so inviting...I should give it a try...once've inspired me xxxxx

  16. Hello! You don't need a cast iron pan..I should have said..or did I? I must check..that you oil a baking sheet for the baguettes..they don't bake in a pan..I will go see and amend if necessary..Bonne Chance!

    Ann coming from you:) Ooh lala what a compliment..

    Have a great afternoon everyone..

  17. They are absolutely gorgeous and I agree, they are best fresh. I haven't tried the baguettes. I love the addition of the tomatoes. Oh, we are on the same page today, but I didn't bake any bread today, I did it yesterday so you have me so hungry.

    I love your presentation with the parchment tied around it. I will have to give that a try.

    I will also add a little more water too!

  18. That looks wonderful! I want to try Jacqueline's Chocolate bread. It looks sinful, doesn't it? :)

  19. Love, love, love that tomato bread! I want to try to make it soon. Lovely photos, M. (Thank you about your tip that it is best fresh.) I hope you have a nice weekend. xoxo

  20. I got my son a book on no knead bread. I thought he'd like the ease of it. Well, he bought Nancy Silverton's bread book and made his own sourdough starter. He shared it with me and now I am kneading away regularly. I think I'll give this a try when I have enough mouths around to polish off the whole hot loaf.

    Yours looks so so perfect! Thanks for the push to try it.

  21. what a mouth watering post! looks so wonderful!
    pity that I'm a raw food lover!
    have any raw food recipe for me?

  22. I really should not have come here to visit before my lean dinner which consists of a chicken breast and spinach on the side. shaking my head. No ma'am i should have waited.

    this looks delicious.