My friend Erin had wanted to try making baguettes and I am trying to learn more about cooking, so she came over and we made them at my house. She wasn't thrilled with the way they came out, but I thought they were pretty good!
The recipe was in French but google translated it for us. And we used google to translate the amounts into american measurements.
The recipe was in French but google translated it for us. And we used google to translate the amounts into american measurements.
Here is Google Translator (if this link is broken, just google "translator" and find the site, then you just copy the French recipe into the box)
So high tech, reading recipes off laptops!
Although pretty easy, they were time comsuming, since there was a lot of "let sit for 45 minutes" so keep that in mind if you give them a try! And having an actual mixer might make it easier too! haha
All you needed was bread flour, yeast, salt and water (so Molly if you make them, your brother can eat them!)
Love any excuse to use these!
You were supposed to use the kneading attachment to one of those fancy kitchen aid mixers, but we made do with what we had! It was a little sticker than we planned!
Looking good (or I thought they were!) and ready for the oven!
(not sure this was in the recipe, but Erin put a tray of water on the lower rack, and then the bread on the upper rack)
YUM YUM YUM!
I think Erin is going to give this a try again so I'll keep you posted if she has any tricks for making them even better!
Sorry there were no pictures of our beautiful faces in this post, but it was No Makeup Sunday! : )
Oh yum! They look like real baguettes! Next time you guys should send Elly down the turnpike to me with the bread in a little basket - I'll let you know what I think!
ReplyDeleteaww, that sounds like a plan!
ReplyDeletebtdubbs, klye has also been baking bread
http://thehoviest.blogspot.com
in comparison, our first attempt was not too shabby. mostly i think our kneading skills need work. but considering this is like the 2nd time i've ever kneaded anything...
I like it! I have found recently that using a 'poolish' (small yeast flour base that you let sit) has resulted in big time improvements for my bread.
ReplyDeleteTry this one next! :
http://primesolid.com/chris/bread.html
I found some excerpt from a bread book that I can e-mail to you if you want to get into more intense poolishes, i.e. letting it sit 12-16 hours lol.
cheers.
YUmmm!---Emily
ReplyDelete