The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's bake October 22,2018: San Joaquin Sourdough Baguettes

dmsnyder's picture
dmsnyder

Today's bake October 22,2018: San Joaquin Sourdough Baguettes

I haven't baked baguettes in ages. I'm not sure why. I baked a few today, including an epi de blé. It was very yummy with a bowl of bean and farro soup for lunch today.

The obligatory crumb photo. This is one piece of the epi.

Bean-Farro soup. I made this up for my vegetarian granddaughters. It was so good, I wrote down the recipe and have made it many times since.

I'm baking more sourdough multi-grain loaves tomorrow. 

Happy baking!

David

Comments

Danni3ll3's picture
Danni3ll3

Looks so good!

Care to share your soup recipe?

dmsnyder's picture
dmsnyder

You can download the recipe from my Public Dropbox using the following link:

https://www.dropbox.com/s/p5wjwy99hr2a9nk/Bean%20%26%20Barley%20or%20Farro%20Soup%20%28Vegetarian%29%20.rtf?dl=0

Let me know if this doesn't work for you.

David

Danni3ll3's picture
Danni3ll3

It imported into my Dropbox just fine!

dabrownman's picture
dabrownman

of TFL year's ago.  Lucy was comparing it to Zola Blue's take on Pierre Nury's Rustic Light Rye.  Both are still two of the great classic breads to be found anywhere but the SJSD is just a bit better when it comes to taste in our book.  Love the epi and the baggy - has to be tasty with all of that crust especially when dunking it that the farro/bean soup.  Well done and happy baking David!

Elsie_iu's picture
Elsie_iu

Humble soup with great bread makes one feel pleasantly homely. They are what I miss after having a few fancy or heavy meals in a row.

Awesome crust and crumb as usual. I especially like baguettes shaped into epi de blé. They are much more sharing-friendly that way and they look more attractive to me admittedly :)