Gnarly baguettes and divine sweet potato soup
Well, I made those baguettes I'd been craving. Simple really -- I just did the NYT / Sullivan Street bread scaled down to make three 8-ounce baguettes. Well, I also substituted 10% of the white flour for whole spelt, because I had some on hand, brought the hydration down to 75% and folded it twice before going to bed.
They were very tasty, almost buttery, and the crust was perfect. Crunchy and full of flavor. Crumb was nice too, with the irregularly shaped , though not cavernous, holes I was hoping for.
Man, though, were they butt-ugly.
Thin, bulbous, crooked, ugh. And I did my first attempt at a wheat sheaf all wrong -- I should have cut from the top, not the side, so they turned out looking twisted.
When you all make baguettes, how much do you weigh each out at? I've got just enough room for a 12 inch baguette but it seemed to me that 8 ounces was a little on the small size. Also, any hints you can give on shaping, and I'm all ears ....
But, even if they were ugly, they went very, very well with Zolablue's divine sweet potato sausage soup . I pretty much stuck to the recipe, though I added more sweet potatoes since I had to thaw out 8 cups of stock (smallest container I had) and didn't want it to be thin.
I'd once thought that soups weren't photogenic, but now, having seen Floyd's photo , I'm beginning to think that it's just that my soups aren't photogenic.
Anyway, that's a perfect winter meal, as far as I'm concerned (though, the bread really should be whole-grain ... but heck, even I get a Jones for white bread every once and a while ....
THANK YOU, Zolablue. This soup was a huge hit.