Recipe Review. French Baguette - For Foods Sake

[Frozzie]

Thx cp.. Yes posted that one a while back and there a few different recipes for thermie and french baguettes an lthough good i do have to admit i often buy them as our local boulangere makes the best bread and my fussy attitude stops me from trying o perfect homemade ones.they just dont match up in my opinion as is not only recipe but technique.. Will have to give some other recipes a trial run and post results... Still on the search for 'the' baguette recipe..

My fav baguettes are baguette tradition as they arent so bready bu more airy stringy bread... Pure heaven..

[CreamPuff63]

IMHO this baguette is probably not my cup of tea. I found the loaf felt like a brick when it came out of the oven. I also thought it was probs a little dense in texture. Looking at the photo from the book, my loaf resembled Tenina's one on the left hand rather than the crispy crackling one of the one on the right. I didn't use fresh yeast, but I don't think this would make a difference. We had it with soup, and everyone said they liked the bread but I'm not going to make it again soon. ( But never say never!)

[achookwoman]

Like Frozzie,  I am still looking for the real French Baguette.  I spent 10 hours last week making a Sour Dough one.  Getting closer. The crust was perfect but the crumb not so.  It contained a small amount of Chickpea flour and I think that this is the way to go.  I am going to try the recipe with dried yeast and fiddle with the process and see what happens. Will let you know.  If anyone wants the converted Sourdough recipe I will post it.  But not really worth the effort.

[AnnaM]

sorry if this has already appeared.... having some issues.....
loved it, dense chewy bread. i had to cook it for a lot longer because of the different shape

[achookwoman]

AnnaM,  love the look of this,  what a great shape. 

[cookie1]

AnnaM that shape is awesome. Would you mind sharing how you did it please? I promise I won't tell anyone.

[achookwoman]

AnnaM that shape is awesome. Would you mind sharing how you did it please? I promise I won't tell anyone.

Me neither,  AnnaM.   

[AnnaM]

i would love to say that i made it up myself and am amazingly talented in the kitchen - but it came from here. i basically made the bread so that i could have a crack at the shape! maybe do it with a softer more pliable dough than the baguette as it may have had slightly dry outers to allow the bottom to sound hollow

http://koshercamembert.wordpress.com/2011/09/24/knead-to-breathe/

[achookwoman]

AnnaM,  thanks for this wonderful link.  Guess what I am making for guests next week?   What fun.

[judydawn]

Thanks for that interesting link Anna, these fancy shapes are always impressive and yours looks wonderful.

I've printed out the document and once you've made it Chookie and told us which recipe you have used (no fuss dough maybe or are you going with the steaming/baking method?) I will give this a go too.  If mine ends up like the picture, I will be very surprised

[achookwoman]

Judy, very smart daughter coming over for the weekend,  so have told her she can help me work this out.   Think I will use No Fuss as a start .  Then a sweet one with Spice and fruit for her to take to work.  julie's recipe would be good.

[judydawn]

Sounds like a fun weekend Chookie, can't wait to see your version(s).

[Frozzie]

Look forward to hearing how your weekend goes chookie....im sure you and your daughter will come out with some great versions ...

[AnnaM]

Thanks ladies!

[cookie1]

Thank you AnnaM. I can't wait to try it.