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 tomatoes..top w/ thinly sliced garlic..evoo and thyme..I like these the best looks wise:)
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~