6 g salt
500 g plain flour
7 g yeast
450 ml warm water
...and that is it!
When we moved back from living in France to Australia, there were many things that we missed. So many, in fact, that it was a difficult period for us all. But, let's not dwell on that today. Instead, close your eyes and breathe in, listen to the crunch and taste the, nearly authentic, French bread that made us feel a little closer to our French home. Of course, you'll need to turn on the oven to as high as your oven will go, and chances are you'll look more longingly at the long, cylindrical shapes you create if you have on hand the nifty baguette trays (as ordered on line by yours truly). Don't forget to divide the dough into 3, score each loaf, set your timer for 18 minutes or so and then ahh..Miam! Miam!
One more hint: how to know when your water is warm enough? You can count to ten with your finger in the water and it doesn't burn. Like the precision of the technique? Let me know how you go.
***Purchase your copy of 'But you are in France, Madame', which takes you with us on our French adventure, at Amazon, here ***
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| Salt, flour, yeast and water and you are ready to go |
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| Combine ingredients in order listed |
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| After leaving to rise for a couple of hours |
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| Flour your board, scoop out your risen dough |
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| Ready to go |
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| knead away |
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| and away |
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| and away |
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| and away |
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| divide into 3 |
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| shape, stretch and score |
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| Taste test anyone? |
Looks good.
ReplyDeleteThank you!
DeleteHeaven forbid that I ever leave France and no longer have heavenly baguettes at my fingertips, I will turn to this recipe.
ReplyDeleteI wrote a recently about le four banal--which gives us the wonderful word banal, but comes from the word bannir--banished. Baking bread in the home used to be forbidden, because too many houses caught fire. So villagers were required to take their loaves to the seigneur's oven, and they would chat while waiting for them to bake (hence the common meaning of banal!!!)
Our village of Menthon-St-Bernard burnt down almost completely because of a moment of inattention such as you have described (in the 1700s, if I remember correctly). I love learning aout the origins of words. Thank-you for this explanation. I must get back to your blog - always a great read.
DeleteSo simple and will no doubt be delicious! I’m sending this one to my daughter in Australia. What does the baguette look like if you bake it on a flat sheet? Too flat and spread out?
ReplyDeleteEllen A. (aka Kiwi)
Hi Ellen, yes, the loaf doesn't hold its shape in the way that it should if a baguette tray is not used. By the way, the kneading is really not necessary. I just find it an enjoyable extra part of the process.
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