Description: The discovery that revolutionizes home baking. When you’ve made your basic dough, here is the one of the many different kinds of breads you can make: It’s the baguette, the quintessential thin and crusty loaf of France, served at every meal and the symbol of the country’s cuisine. With the basic dough waiting in your refrigerator, a twenty-minute rest is all that is needed to create a light and airy loaf. Our baguette is delicious and very, very fast to make. Baguettes are defined as much by their crust as their crumb (the bread’s interior), which dominates the sensation, because the loaf is so thin. Aside from the shape, one important technique is that it is not heavily dusted with flour, at least not traditionally. To keep the knife from sticking, use water brushed onto the surface of the loaf just before slashing. You’ll also notice that this loaf uses whole wheat flour rather than cornmeal on the pizza peel, since cornmeal would impart too strong a flavor for classic baguettes. Traditional recipes for baguettes are high-maintenance, so if you’re done this in the past the old-fashioned way, our approach should be a relief. Photographs by Mark Luinenburg
Price: 12 USD
Location: Cleveland, Ohio
End Time: 2024-12-04T23:16:29.000Z
Shipping Cost: 5.38 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Format: Hardcover
Language: English
Book Title: Artisan Bread In Five Minutes A Day
Author: Jeff Hertzberg And Zoë Francois
Publisher: St. Martin’s Press
Topic: Baking
