Baguette is the third of 26 French recipes I’m endeavoring to make before my next birthday. Here you can find my complete list and each recipe I’ve completed so far.
Oh, bread. My ultimate comfort food. So many ways to work it. I’m a particular fan of toast and especially fond of grilled cheese sandwiches, and, let’s face it…my salads are usually 90% crouton. On bad days it takes all of my willpower not to walk to our local bakery and buy every baguette in sight. On good days, it also takes all of my willpower not to walk to our local bakery and buy every baguette in sight. What can I say?
My first attempt at baguette was nothing short of questionable–as with all of my previous encounters with active dry yeast, I was never really sure it was doing what it was supposed to be doing. In addition, the dough was the stickiest concoction I’ve ever kneaded. But the end result was magnificently delicious. So if it smells like baguette, tastes like baguette, and sorta kinda looks like baguette, we can call that a kinda win, right?
If you would like to try your hand at baking baguette, I recommend a crash course in yeast, and all things King Arthur Flour, including this tutorial. Next time, I’m planning on playing around with the water quantities with my dough to try and achieve larger bubbles–I erred on the side of less since I live in Missouri and I baked on a particularly humid day. I am also going to study up on kneading techniques, because at one point both of my hands were locked tight in a gluten trap!
Next up in 26 Before 27 will either be coq a vin or oeufs en cocotte. Help me decide!
P.S. If you’re local and you would like me to deliver a free loaf to you next time I bake baguette, leave a comment below! (Seriously. I cannot keep eating 23 loaves of baguette a week.)