January 24, 2010 - 1:37pm
Day 28, My first Baguettes!
I have been having so much success with my new Peter Reinhart book, Artisan Breads Every Day. I have made the lean bread and the results are wonderful! Chewy and crusty and FULL of holes. Today I tried the baguettes and after watching many you tube videos figured out how to shape them. Here they are:
They are still hot but I hope they taste as good as they look! I will update with some crumb...
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I am especially impressed by your epi. And you say you "finally" figured out how to shape them. It looks like you really figured it out right! Come back and show us a crumb shot when you get them cooled down and cut into them. I bet they turn out excellent. Looks like you did a great job.
OldWoodenSpoon
Thanks, I was so hesitant to try but now I love it! I don't see myself going back to boules any time soon! The epi was so easy and came out beautifully, it would be perfect to pass around at dinner as a substitute for the common roll.
That is my next book. heard lots of great things about it
Highly recommended!
Wow, I am impressed! What beautiful slashing and cutting! The epi looked perfect! Way to go. Yeah, I am waiting for the crumb shot as well. Al
CRUMB CRUMB CRUMB CRUMB
I couldn't wait myself! I had half of a loaf left over from the last batch so I made myself eat it first...
Here is the lovely crumb, plain and toasted with butter (yeah, real butter). I highly recommend this book, it has basic recipes like this and some great recipes (like chocolate-cinnamon babka) and has helped my technique already!
Thank for all the support! Molly
Mouth watering:
Peter would be very proud of you, and you should be rightly proud of yourself. I'm a sucker for turning different breads into Epis, and have even done it with my cinnamon rolls. http://www.thefreshloaf.com/node/15473/bite-sized-cinnamon-rolls
If you roll your baguettes down to half their normal size or smaller, you can make mini Epis that are great for appetiser parties. I did this at New Years, and they were a huge hit.
Keep up the great work, and keep the pics coming.