Making baguettes a first foray into bread making.
I thought a baguette would really be a nice true first foray into true "baking" for myself. All of the time I hear! I don't bake from people. I am a little shocked at how loose the term bake is used. I can make cookies, banana breads, and other recipes in the oven. I wanted more depth. I mean baking that requires thought, technique, and skill. I love the beauty and texture of good bread. It is like art. Perhaps, this is a way I can be creative and artistic to create something pleasing to both the palate and the eyes.
Little did I know, the science and knowledge to get a good crust and crumb. Don't forget technique! The ability know to slap the dough, how to slap it, fold, turn, and make it. Baguettes are an adventure. I was struggling just to roll the dough out. I am thankful for videos and detailed explanations. I have watched a few videos. Thankfully, people share their techniques.
Things I want to remember as I begin my adventure: the giddy excitement of waiting for the dough to rise and the timer to finally be done. This is exciting. I feel like singing Anticipation by Carly Simon.
I want to conquer a wet dough like a poolish. My husband would love a sour dough or Pain Au Levain. First, I am starting with Ana Bousaba's baguette recipe from here and Steve's Breadcetra's post.. I am way out of my element. I would not be surprised if these just don't make it.
Today was a good baking day!