More stupid bread photos
I'm always willing to try a new baguette recipe. So, DonD's “Eric Kayser's Baguettes Monge Hybrid” post caught my eye, and I made them today. I'll add a comment to Don's topic on the ones I made according to his instructions, but I made one of the 3 baguettes using my own technique. I call it “Eric Kayser's Baguettes Monge Mutant.”
Procedure
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Make baguette dough according to your favorite formula.
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Proof en couche.
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Carefully transfer baguette to parchment paper on the back of a sheet pan.
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Pull out the center oven rack with pre-heated baking stone.
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Delicately slide the baguette off the back end of the stone so it lies across the bottom oven rack, scored side down.
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Steam the oven and bake at 460F for 10 minutes.
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Remove the steaming skillet from the oven. Slide out the bottom rack. Transfer the baguette to the baking stone.
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Turn down the oven to 440F and continue to bake for another 12 minutes.
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Leave the baguette in the turned off oven with the door ajar for another 5 minutes.
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Cool the baguette completely before making bread crumbs for tomorrow night's meatballs.
Happy baking!
David