November 8, 2013 - 3:28pm
The rose baguette
These days I've been trying hard to my baguettes. (still working on it...)
a few days ago, I got an idea to add a little beauty and fragrant to the dough--- the dried rosebuds from the rosebuds tea... For the flour, I just randomly mix what I have in hand. The smell of the rose baguette is so beautiful when it's baking and after it's done^^~.
poolish: (room temp. 12-16 hours)
200.5g of organic artisan breakers craft plus malted flour + 100 T55
yeast 1/8 tsp
water 300.5g
the dough:
200g of organic artisan breakers craft plus malted flour
100.5 of T55
and all the poolish
baking time : 25 mins on the stone at 550f for 3 mins with hot water steam and drop to 460f for another 22 mins.
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Lovely!
Thank you^^
rose. Almost too good looking ti eat - Well maybe not! Wish I could crunch away on that crust with you!
Happy baking
i always have the rosebuds tea everyday~ very good to soomth the body And comfort the mind~ To the bread was the first time try, and we all love it! Get a try and you will love it, too~
in the baguette. Intriguing idea. Does it give any taste to your baking? I baked and cooked with lavender before and I cannot deny that I am missing this flower a lot. But I never thought about baking with roses.
This is amazing flavour. Just like brewing a hot rose tea while baking the baguette in the oven~ ( I gently removed the buds from each dried rose... ) Before I always use lavender, but not as perfect as the rose!
Your photograph ofyourbakeis stunning. those are org interesting and deliciousBaguettes. I may incorporate roses in a future bake.
Warm Regards,
Casey
Casey, thank you^^~
I would much rather receive these than a dozen roses! Gorgeous and the fragrance must have been delightful!
and really delightful, indeed~