Friday, July 25, 2008

Baking Baguettes


Baguette
Originally uploaded by monkeycat!.
There is something about summer that leads me to bake. One might figure that winter is an appropriate time to get into baking: its cold outside, the oven can warm the house, generate the beautiful smells of bread.

Such is not the case for me. I bake in the heat of summer. 95+ºF outside and I turn the oven on to 500ºF. I can't exactly explain why, except that summer is when I have the time to coordinate my day around the bread.

That's the thing with bread: The actual hands-to-dough work is not all that intensive, especially if a mixer is employed. It is the waiting time: 16 hours, 20 minutes, 3 hours, 1 hour, 25 minutes - that force baking to command scheduling priority.

Today I did a bit of baking using a new recipe that I found on an amazing website: The Fresh Loaf.

Last night I started with the poolish and pate frementee (two methods used as bread starters. Usually a recipe calls for one or the other. This recipe called for both). This morning I mixed, let the dough rise, shaped, and baked. I came out with three loaves, two of which are ready for photos. Above is the baguette. Below is a batard - something a little bit longer. I think the batard is going to make wonderful sandwiches over the next two days.

Now, what can I bake this weekend???




Batard
Originally uploaded by monkeycat!.

1 comment:

noble pig said...

Hey these look great!