Thursday, October 17, 2013

Building a Bigger Baguette

People are asking if you can make larger loaves, and the answer is a definite yes. Here you see a batch of dough made into two larger baguettes, which took about 20 minutes to bake, I think. I should have timed it for you, but I was mesmerized by their beauty as I kept peeking to see if they were done, and never checked the clock. It's hardly my fault.

You can also make one giant loaf, but may want to reduce the temperature to 450 F., since the baking time is going to be longer, maybe 35-40 minutes or so. By the way, you can always test with a thermometer, and pull the bread at an internal temperature of 190-200 F. Enjoy!


7 comments:

Monica said...

If I could find good cheese locally I would try this recipe.

Steve Miller said...

YUM, carbs......can't wait to make this, and put on 5 pound trying.....

77dfc2aa-b5d8-11e2-9d92-000bcdca4d7a said...

I made this recipe and it's freaking amazing! Thanks for putting this up. I used the same measurements that you did and got a few nice rustic looking loaves with an incredible crunch and chewiness in the center!

Alex Cray said...

Ah, good to know. I love bread.
I do wish that most people understood that grain breaks down into sugar,
which is immediately processed. It's a very healthy thing to eat (though this is healthier then white bread),
but in moderation it is delicious!

bigeauxtx said...

First time trying French Bread with mixed results. Had to add more water since dough was too dry. I may not have added enough. Dough was somewhat sticky but not as much as yours. The second rise was not impressive although the dough did rise somewhat. I also forgot to spray BEFORE placing in the oven and then only sprayed once after 10 minutes. I didn't cover with plastic but rather covered with a tea towel. After the second rise I wanted to slash the loaves and found it had a rather firm skin. After baking, the crust was beautiful but the top was not very crisp or crunchy. The bottom however was slightly crunchy. The flavor was delicious. Any advice? I feel I have to try this again. Thanks!

Donna Edwards said...

Bigeauxtx. The same thing happened to my first try. I think my house was too cool (it is winter). The second rise had a firm skin, not sticky. I baked and spritzed and the flavor was good but not a good crust that I was looking for. I will try this again

Edwards Jeff said...

For what ever reason I haven't had a whole lot of luck with the smaller baguettes, so I have decided that if I am going to fail miserably, I'm going to fail big! (As in bigger baguette). Going to try for one baguette using a whole package of yeast. Since I'm baking longer and at a lower temp, how much misting would be involved?