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 [1] 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 [2] based on the baguette recipe in The Bread Bible by Rose Levy Beranbaum
- blog from OUR kitchen: Moules Marinière (WHB#214: parsley) [3]
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....
-Elizabeth
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)