Making baguettes a first foray into bread making.

     I thought a baguette would really be a nice true first foray into true "baking" for myself.  All of the time I hear! I don't bake from people.  I am a little shocked at how loose the term bake is used.  I can make cookies, banana breads, and other recipes in the oven. I wanted more depth.  I mean baking that requires thought, technique, and skill.  I love the beauty and texture of good bread.  It is like art.  Perhaps, this is a way I can be creative and artistic to create something pleasing to both the palate and the eyes.  

     Little did I know, the science and knowledge to get a good crust and crumb.  Don't forget technique!  The ability know to slap the dough, how to slap it, fold, turn, and make it.  Baguettes are an adventure.  I was struggling just to roll the dough out.  I am thankful for videos and detailed explanations.  I have watched a few videos.  Thankfully, people share their techniques.

     Things  I want to remember as I begin my adventure:  the giddy excitement of waiting for the dough to rise and  the timer to finally be done.   This is exciting.   I feel like singing Anticipation by Carly Simon.

     I want to conquer a wet dough like a poolish.  My husband would love a sour dough or Pain Au Levain.  First, I am starting with Ana Bousaba's baguette recipe from here and Steve's Breadcetra's post..  I am way out of my element.  I would not be surprised if these just don't make it.  

Today was a good baking day!