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 ***
|Salt, flour, yeast and water and you are ready to go|
|After leaving to rise for a couple of hours|
|Flour your board, scoop out your risen dough|
|Ready to go|
|divide into 3|
|shape, stretch and score|
|Taste test anyone?|