Monday, January 4, 2016

Baguette Baking



Who can resist the crunch of a baguette, and 
a homemade one is even better, but using the typical
curved pan in the typical oven, never quite made what
I was looking for.  I wanted something that gave me
that crisp exterior and the soft, moist interior.

I have to show you my new ceramic baguette
baking pan, I purchased from King Arthur Flour.  
I am thrilled with the results.


Cruncy, crispy, yet soft on the inside and shaped like
a wonderful baguette.


This is King Arthur Flour's 
I wanted a covered baker that captured
the steam of the no knead bread that
I was used to in making my
Crusty Artisanal Bread (click for the recipe.)


This did the trick and I can highly recommend it.


I wanted my baker to be preheated for half an
hour as I do with my other Artisanal bread, so 
I decided to shape the dough and let it rise in my
curved french bread pan.  I lined the double pan
with floured parchment paper so that I could lift
the risen dough out and place it in the hot covered
baker, without losing any of my precious air bubbles.


Cover the dough with the lid and bake as the recipe
directs.  I didn't worry about getting all of the parchment
paper inside the baker and you can see that it browned, but that 
is fine.  

The 3 C. recipe is just a little much for the curved french
pan, and it spilled out a little on the side as it rose,
but I just needed to shape it a little longer.  


My grandson was sure that the baguette loaf tasted
better than the rustic round loaf.  Maybe you get
more crunch per slice!!  He assured me that it wasn't
the same bread.  I just love the things they say!

I will be posting this with


Jacqueline
Jacqueline

Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.

7 comments:

  1. Oh my friend, what a great récipe this one sounds! I've made bagette before, but really, it left so much to be desired, so I will try yours and because you highly recommend it!
    Thanks a ton!
    Happy new year again!
    FABBY

    ReplyDelete
  2. Absolutely gorgeous! Nice to know the bakers work well:@)

    ReplyDelete
  3. Lovely breads. I am so envious of your baking skills. The breads must be so appreciated by your family. Thanks for sharing the pan. One of our friends went to King Arthur's Bread baking class. He is turning out some beautiful breads.

    ReplyDelete
  4. What beautiful loaves of bread! I have to check out that long baking pan :)

    ReplyDelete

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