baguettes and a ring
I'm really excited about this crusty loaf that I had formed into a ring. The bread turned out fabulously. I used a relatively new way of shaping that I learned from watching this YouTube video and then left the shaped bread in the fridge overnight and baked it the next morning. The crust is even more caramelized and crispy and the crumb has a wonderful nutty flavour.
We served this bread for a recent festive dinner with an appetizer of Moules Marinière (mussels poached in white wine, butter, onions, garlic and parsley)
- bread recipe based on the baguette recipe in The Bread Bible by Rose Levy Beranbaum
- blog from OUR kitchen: Moules Marinière (WHB#214: parsley)
We loved the Mussels so much that we think we'll serve them (with more of this bread) for Christmas Eve dinner. And maybe again on New Year's Even dinner too....
Please take a look at my annual Advent calendar (but don’t even THINK about peeking ahead).
(edit: ooops, I forgot to sign my name)