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Baguettes
BobS
Posts: 2,485
I cooked a couple of baguettes and the smell was fantastic. I can hardly wait for a slice with some butter!
These were too long to cook on my pizza stone, so I cooked them inside.
These were too long to cook on my pizza stone, so I cooked them inside.
Comments
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Hey Bob, slice me a hunk with butter of course - lookin' good!
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looks good and cruchy
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Oh man, gotta bake them in the egg for best flavor, just like a wood fired brick oven.
Nice looking baguettes. Next step; round boule on the pizza stone or shorter baguettes. :woohoo:
Have fun and enjoy! -
They look great.
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Hey Bob What recipe did you use?
Ross -
Hey, whatcha doin sneekin into our kitchen!!
hahaha
Have same counter and same rack; howcum no fresh bread aroma currently???
Baguettes look wonderful
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Those are very nice!! Good job Bob!
Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
One of my big downfalls is bread and butter. That looks very tasty and with butter will be even better. Chimichurri sauce would be good too. Good job. If there is a recipe, please share.
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Nice color! You'll love them even better on the egg!
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You need some really good butter to go with those. I know of just such a butter. It's in Las Vegas at Joel Robuchon. It is about the size of a teen-aged child's head and is stored under glass. If I recall, it is from Brittany. A well-trained served can easily use two clean, wet spoons to pull off a perfect curl. Sprinkle that with some coarse fleur de sel and you are in business. It's goat a delightful cheesy sort of taste to it. Great on bread, but also superb on its own, if no one is looking.
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Holy crap those are BEAUTIFUL!!!!!!!!!!!
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I really cannot post the recipe, because it is directly from a cookbook, but you can get it from Peter Reinhart's new book, "Artisan Bread Every Day"
I mixed this last night and had a 90 minute rise and then punched down and put in the refrigerator all night and then pulled two hours before baking.
The recipes are high hydration and the long, cold rise gives great flavor.
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