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)
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| 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.
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:
I love spending time at kitchen stores too. I've had my eye on that pan as well. Great baguettes.
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