I’ve made the classic “artisan” baguette, but this version is my favorite. If you have plenty of time - the classic version is fun to try (I’ll post that next)
|Classic Baguette - notice the different "open" texture.|
This recipe was loved by my family either fresh from the oven, or after a day or two. It’s quick, uncomplicated, and perfect to use in appetizers or with a meal.
There’s nothing like fresh baked baguette with any meal. My family loves it. Anyone has the ingredients in their kitchen. The only difference (in my humble un-Italian opinion) - is time. There is a difference in flavor the longer the yeast works - but not enough that it’s worth it to me to pay attention to it for over 20 hours.
My next post will be the “classic” baguette. It would be a great bread to play with when I’m stuck in the house during a blizzard this winter.
I found (another) fun kitchen gadget recently that makes baguette-baking even more of a breeze. Some people like shopping at the mall. MY dream shopping trip is going to a specialty cooking store such as William’s Sonoma or Spoons ‘n Spice. Another fun place is at Kitchen Kneads in Logan, Utah. I could spend most of the day slowwwwllllly making my way up each aisle, picking up and examining every gadget there.That’s where I found the Chicago Metallic Perforated Baguette Pan shown below (non-stick makes it even better) It makes a huge difference in how baguette bread turns out. It bakes evenly on all sides, and I love the little dotted pattern it makes on the underside of the bread - no flat, overbaked bottom edge.
If you don’t have one of these pans, you can still make a great baguette - so don’t let that stop you. (See my earlier post HERE - which makes a more “bread-like” baguette) I’ve made this baguette several times, and recently tried making it in my food processor on the dough setting - which is so EASY and fast. I’ve included instructions for a stand mixer/breadmaking machine - as well as the food processor version in the recipe link below.
For both bread machine & food processor versions of this recipe - go to: