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I'm making baguettes out of the Artisan Bread in 5 tonight

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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 04:57 PM
Original message
I'm making baguettes out of the Artisan Bread in 5 tonight
Will post the results. :)

Disclaimer: I am making them a little bit wider than a traditional baguette - I think we might have Cubans instead of BBQ tonight so I adjusted the width.
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 07:50 PM
Response to Original message
1. Pics:
This batch of dough was the base recipe, but with bread flour instead of all purpose. I think it would make killer garlic bread, and we loved it, but was a little dense and chewy for cuban bread or a traditional baguette.



Sorry this pic is blurry, I was tap dancing around a hungry kitty when I was shooting the pic.
On the half pan, proofing:


Finished loaves:


Cut right after they came out of the oven - we didn't wait this timwe were hungry so we didnt let it cool :)


Cooking time - again was 30 minutes. I set my timer for 20 but they needed the extra 10 at 450 degrees. These were both as long as my half sheet pan, but dont 'look it in the pics.
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wildflower Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jan-24-09 11:06 PM
Response to Reply #1
2. Wow, those look good!
Does your kitty like bread?
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jan-25-09 10:02 AM
Response to Reply #2
3. They turned out nicely. One cat loves bread, the other two are evidently low carbers. This one was
attempting to get roast pork which was resting on the counter. :D
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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-26-09 11:18 AM
Response to Reply #1
4. how did you shape them? did you roll them like a play doh snake
or what?

those look wonderful and that's a more useable shape for us

:hi:

technical details please :)
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Lucinda Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-26-09 11:44 AM
Response to Reply #4
5. LOL. Sorry. I should have mentioned that in the op.
Edited on Mon Jan-26-09 11:47 AM by Lucinda
When I pulled the dough from the bowl, I just pulled up a longer narrower hunk of dough.

I think it's best to handle it as little as possible and rolling would have probably broken down the dough. I laid it out on the tray and then folded about a third over onto itself lengthwise, and sort of pushed it in, then I turned it over and then did it again. Then I just made sure the ends were not pointy. I let it rise for 40 minutes or so and then baked at 450 for 30 minutes, without slashing. I thought the baguettes would cook quicker, but it took the full 30.

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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jan-27-09 01:39 PM
Response to Reply #5
6. I tried it last night and it came out fine
I did slash the top, but not enough, it had a big bulge in the middle

but it baked up fine

I just took the hunk of dough and kinda pulled it gently and smoothed it a bit and let it rise on the peel

:hi:
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