May 28, 2008 - 3:07am
Whole Foods White Small White Baguette Recipe or Technique?
As we shop more and more at Whole Foods we have had occasion to buy the small white baguettes in their bakery. Their flavor is darn good, the and crust and crumb are pretty good. I would love to be able to duplicate this small baguette at home. I'm supposing they probably have a commercial steam injected oven in their bakery that causes the beautiful dark golden crusts. Any ideas on what recipe to try and tecniques to make a bread similar to the WF baguette?
Thanks for your ideas...
Trish
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I really like the recipe an Maggie Gleezer's book Artisian Baking Across America. I have made it quite a few times and while it takes a little time the taste is wonderful. The only problem I ever had with it was that it never was very thick and mabye that was a shaping issue I had but it is an excellent place to start. The identical recipe is also in The Bread Bible but it adds a step of keping the shaped loaves in the fridge overnight to develop more flavor.
Trish,
Haven't tried Glezer's baguette recipe, JIP recommended, but Glezer definitely has great recipes in Artisan Baking.
Don't know if you've made baguettes using Danielle Forestiers recipe. Her recipe isn't very complicated and turns out a pretty good baguette. There are 2 videos at the bottom of the page of this link (Julia Child) where Danielle Forestier demos the technique she uses.
http://www.pbs.org/juliachild/free/baguette.html#
For me baguettes are the ellusive butterfly. Been trying for years to make a great one...haven't done it yet. I'll keep trudging on, trying to find El Dorado.
Howard - St. Augustine, FL
I'm going to figure out which one to try first and give one of them a whirl this week-end.
Trish
Well I think I have posted these images here before but these were made with Gleezer's recipe and they came out pretty nice.
Beautiful!
T
JIP,
No question about it, they look great from where I'm sitting. Very nice job. I'll give them a try. I just baked Thom Leonard's recipe from her book, which is one of my favorites, Glezer's a great baker, Artisan Baking is a great book and you did very, very well with your baguettes; scoring, crust and crumb.
Howard - St. Augustine, FL