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!
11 comments:
If I could find good cheese locally I would try this recipe.
YUM, carbs......can't wait to make this, and put on 5 pound trying.....
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!
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!
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!
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
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?
I find having a pan of water in the oven during baking and using a 50/50 mix of all purpose and high gluten flour seem to help with dryness and lack of gluten
When making the larger baguettes, follow the same recipe holding out one-quarter cup of flour and adding it in tablespoons only if the dough is way to wet and does not look like John's.
Turn your oven to 450 with the water pan on the bottom, spray at the intervals indicated, turn front to back after ten minutes and cook for another ten to fifteen minutes to get the crust you desire. You can go for a higher temperature, but you will need to keep a closer eye on them to prevent burning.
The baguette will come out with a hard crust then soften somewhat on the cooling rack. Let the loaves stay on the rack up to overnight (hours) and the crust will return.
I usually keep a few large and small baguettes in the freezer double wraped with plastic wrap and revive as needed by thawing and placing in a 350 toaster oven for ten to twelve minutes.
Company is always impressed.
Julia (Yes,that one. There is ONLY one.) left the loaves in the oven on the baking stone. She turned the oven off and left the oven door ajar, 3 or 4 inches. She let the bread sit there for 10 or 20 minutes more. Then they went to the cooling rack. You are the master of your disaster if you cannot wait until they are 'cool'. 'Character' is what you do when no one is looking. I cook alone and usually prepare 3 baguettes. Somehow, the 'ugliest' loaf completely disappears before any witnesses arrive.
Why not labneh, or cream cheese?
The sour and the sweet, perfect match
and so much tangier than butter
David
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