Baguettes Stuffed or Not

[I Love Bimby!]

Ohhhh..... I've got to try this tomorrow. Going out for dinner tonight - isn't it funny when you find yourself wishing you weren't so you could cook - who would have thought that would ever happen?? 

[WendyC]

Thanks Isi - they look perfect for the pumpkin soup we are having tonight!  Can you please let me know is the flour baker's flour or just plain flour?  And how much dried yeasr (in sachets) would I use?  Ta xxx

[isi]

Hi Wendy!
If you could explain me the difference between "baker's flour or plain flour"?
I use normal wheat flour - and my sachets have 11 gram!
Hope I could help you
isi

[cookie1]

Wendy I use Baker's flour for all my breads.

[WendyC]

thanks so much guys just ate my delicious bread - it was divine!  may have done with an extra couple of minutes thats all.  i don't know the difference in the flours - one packet says plain and one says bakers - i used the bakers xxx

[cathy79]

Isi, how thin should the dough be rolled?  I rolled mine very thin, and they came out very crunchy.  Still love the idea, but hopefully not so crunchy next time.

I spread mine with seeded mustard, silverside, tomato, cheese and baby spinach.  Delicious.

[isi]

Hello
@cathy:  It's hard to say since I do this without measure !
never really leave it very thin - I do a calculation maybe a minimum of 5 millimeters! After the roll does go a Little bit more  - mhhhh!   Yes -Can this be!
But now that you've done and found them too thin - the next time - if you do them again -  you will know with your own feeling !!

@Wendy.  Glad you liked it - Thanks for doing it!

bye

[cathy79]

I'll try again, but not so thin next time

[cookie1]

I did make these last weekend but didn't put the photo onto photobucket. We found them very crunchy too, even though I didn't roll the dough very thin. Perhaps I cooked them too long. When the leftovers were cool, I put them into a container to put in the fridge for lunch on Sunday; I forgot so the next morning I had to throw them out as they had meat in and would have gone off in the heat. I was mad at myself such a stupid thing to do.

We had a variety of fillings. Some had pesto, sundried tomatoes and bocconcini, others salami, mozzarella and passata. We put mushrooms and anchovy on a couple of the salami ones.

[achookwoman]

Cookie what a shame,  too many things on your mind. Good photos.

[Thermomixer]

They look great.  If they are too crispy then maybe leave the tray of water out and even cover with foil near the end of cooking?

[CreamPuff63]

i bet you were spitting chips the next day cookie - they look superb.

[cookie1]

The rest of the family were worse than me as I usually have salad for lunch.  It was their lunch!

[achookwoman]

If your bread or rolls turn out too crispy,  put them in a plastic bag while still a little warm.  This is what they do with a lot of commercial bread.  I think that is why it grows mould after a few days.  Home made bread gets eaten before it gets to this stage.

[Thermomixer]

Good tip Chookie