September 5, 2017 - 9:32am
Baguette Additions
Is it totally blasphemous to add things to a baguette dough? Think herbs, hard cheeses, black pepper, roasted garlic. Of course, getting anything to stick to the outside would be a bit of a challenge, but how about in the dough. Is that just no longer a baguette?
What say you, bread friends?
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Absolutely not! Add whatever you desire! Then eat it! I've added cheese, caramelized onions, etc. I've seen some people add pancetta. Just keep in mind not to add too much or it will get too dense.
I think you should have as much fun with baguettes as your heart desires. After all, they're your baguettes.
Where you might cross the line is if you were to market them as French baguettes. The French have rules and regulations on what constitutes a true baguette but of course, those rules and regulations only apply in France. If you were to add or subtract ingredients or methods you would be expected to call them something other than a "baguette".
It is my understanding that the Italians do the same thing with pizza dough, but here in America we do all sorts of odd things to pizza dough and still call it "pizza".
Caramelized onions... now that sounds pretty tasty!