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Attempted Baguettes

September 7, 2013 By Korena in the Kitchen 12 Comments

IMG_5316Oh, hi. I’ve been kind of absent in these parts this week – I’m back at work full-time (did I mention I had four months off over the summer? Yeah, tough life!) and being out of the house for almost 10 hours a day while still trying to indulge in my blogging habit is taking some getting used to (I know, I know, suck it up Korena!). I just haven’t found the time or energy to finish a post, even though I have a backlog of recipes waiting to be posted. Oh well. First world problems, right?

Anyway, onto the topic of this post: the baguette. A seemingly simple cylinder of dough, tapered at both ends, baked to a shatteringly crisp, crusty perfection. However, having the inquiring mind that I do, I researched the heck out of just how to create said seemingly simple cylinder, and in the process, psyched myself out a bit (kind of like I did with macarons, another French creation). It wasn’t until I came across Richard Bertinet’s shaping instructions that I felt comfortable enough to try it out, and thankfully, it was actually much easier than I imagined.

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Filed Under: Bread, Recipes Tagged With: artisan bread, baguette, baking, bread, epi, fougasse, kneading, recipe, Richard Bertinet, yeast

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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