bread · French recipe

Oh Mon Dieu, Ces Baguettes!..

Craving for a crunchy baguette?  Oui-oui! Moi aussi =) It takes some time, but it’s worth it, believe me. And the dough in the recipe I’m going to present you was super smooth and elastic, I just loved it! I’ve told you that this is what I enjoy most, pastry, for example, will never give you such satisfaction as leavened dough (am I speaking as a dough-obsessed? =)

Yesterday I was going to make some falafel as I’m a happy owner of a bag of chickpea flour now, but we ended by making some Ossetia pies with brine cheese and basil, mmmmmm=) my Mom also added some pesto in there.

Classic Baguette  adapted from will make 3 supa-dupa-pupa baguettes =) ATTENTION: requires time… but keeps about 2, maximum 3 days, had to eat the remaining piece with caramel pudding today, as it was already quite hard to chew

For the starter

  • ½ cup + 3 Tbs cool water
  • 1 cup all purpose flour
  • Pinch of instant yeast

For the Dough

  • All of the starter
  • 1 tsp instant yeast
  • 1 cup + ¼ cup lukewarm water
  • 400 g all purpose flour – I had to use more
  • 1 ½ tsp salt
  • 1 tsp sugar – I didn’t add it

Method (copy-paste from the original recipe)

For the starter
Put everything in a bowl and whisk until they are incorporated. Place a clean towel on top and let it stay at room temperature for 14 hours. It is better to do this the evening before the morning you want to make the baguettes.
For the dough
The originla recipe called for a mixer with paddle attachment, but for the lack of these I used my good ol’ hands. Just put the starter and all the dough ingredients in a bowl and… Start mixing then knead for 5 minutes. Oil the bowl and place the dough inside. Cover with a towel and let it rise for 1 hour. After this hour deflate it and let it rise again for another hour. You do this step once again. This procedure requires as a total 3 hours.
Divide the dough into three pieces and let them rest for 15 minutes. After the 15 minutes, flatten each one to a rough rectangle. Fold it over lengthwise and seal the edge with fingers. Flatten it again and fold it again and seal it the same way. Turn the seam side down and roll gently.
Place the baguettes on a parchment-lined baking sheet, cover them with a towel and let them rise for about half an hour.

{this is my impromptu couche for baguettes – just parchment paper with flour}

In the meantime preheat the oven to 200° C.
After this half hour, spray the loaves with warm water and make three diagonal slashes with a sharp knife in each baguette.
Place them in the preheated oven and let them bake for 20 to 30 minutes (mine required just 20 min.). Be sure to bake them long enough. They should appear almost charred in spots.

The result will be visual, ok?

and just one more=)

Hm, it seems I’m more in the baguette mood today rather than telling you about the USSR in the 90s. Yesterday we finished watching that strange film called Plumbum, or A Dangerous Game (1986, USSR), very very much telling about the era and at the same time outstandingly well filmed for those decadence times (+ music from one of my favourite soundtrack composers). It appears to have won at the Venice Film Festival, actually! It is about a boy who is not only a very witty and rather unusual-looking one, but also gets himself involved in tracing down criminals and outcasts etc in a very grown-up and self-confident (or better boisterously self-confident) way. But in the end his girlfriend dies, falling off the roof… I guess that should such a movie be filmed nowadays or even in those harsh 90s, it would have been much much … harsher. Mom says, harsh words and cool mafia guys entered the movie scene right in the 90s. We’ll tell you about them, eventually.

Ok, will return with more things to tell you about, I’m on a ‘bake-off’ holiday as I call it, because what’s the best pastime when you’re at home and have to wait for ideal job offers? to BAAAAKE non-stop :^)



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