June 16, 2013 - 9:14am
I'm getting good at this :)
Hi all, been making bread for years just your average white loaf, moved to France and live in a small village made a friend of the village baker really nice guy but sadly he was killed in a road accident, his bread was second to none I tried other bakers but not up to his quality so started trying my hand at Baguettes and I now think I have cracked it after numerous attempts a lot were OK but not "Great" but now ........ well this is my second "Great" batch ....; well chuffed, I think he would be proud of me.
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They look great. Send some here, so I may give a more informed opinion!
Ford
Hi Ford (any relation to Henry) bet you've heard that a few times................. where is here ...........
May the God of 'Showing Off Karma' not bite you on the bum for showing off. I always fear a danger of cursing my next batch when I show off.
However, your baguettes look beautiful. Any tips to share?
Hi Fatmat, I would like to think I was not showing off just so happy that I had accomplished what I had set out to do produce a baguette that was on par that my dear friend "The village Baker" would have produced.... I know your comment was tongue in cheek :)
The flour I use is French flour type 55, it's the cheapest in the supermarket and I prove overnight in the fridge
Hope that helps and thanks for your kind words
All the best
I'd risk a bite on the bum from karma and show off if they were mine - they look fantastic!!
kind of baker or eater but yours make my mouth water. Nice baking. Warm with some butter.....
Why thank you dabrownman very kind of you.
All the best
Beautiful baguettes you've got there! Anything special you do to it - fancy techniques or anything? Are you thinking of becoming the new village baker? After all, if you're the only one whose bread has reached your late friend's quality, surely it must be shared with the others who will miss him?
Hi David
Thanks for your kind words, no fancy techniques, the dough proves overnight in the fridge I leave it out for an hour or so before shapeing, I use type 55 flour from the supermarket 55c 1Kg bag that's about it
David if I was 30 years younger and not suffering from Vasculitis I sure would give it a go, bit late in the day now...
All the best