Saturday, August 20, 2011
This version of baguette begins with a very small amount of yeast, then requires an extra-long rise. As the yeast grows, it releases organic acids and alcohol - making it full of those signature “holes” and adding a unique flavor. Fresh from the oven they have an extra crisp crust, which later becomes chewy.
There’s a lot of buzz lately about artisan bread. It’s a commitment to make at home. You need a minimum of 20 hours - but most of that is rising time. This type of bread begins with a starter - which is very simple to do. Flour + yeast + water. Mix. You’re done. The hardest part is waiting the required amount of time, and being patient.
I enjoyed this bread after it had softened slightly. Fresh from the oven was a bit too crunchy for my tastes. However, dipping it in flavored olive oil at this point would have been great - very much like going to Johnny Carrino’s.
This recipe is described “as close to artisan bakery version as you’re going to find”. I looked up the term “artisan” to find that there shouldn’t be anything besides flour, water, salt, and yeast. To describe an artisan baker - he or she would be one who is trained to mix, ferment, shape, and bake a hand crafted loaf of bread. Artisan bread is not made in a factory, but one small batch at a time by very few people. It will not taste as if it was produced on an assembly line.
I loved the flavor of this bread, but since I’m typically not a forward-thinker by nature - I prefer the streamlined version in the last post (link is HERE). It’s fun to at least try your hand at this artisan-style baguette.
Save it for a day when you don’t have a lot happening away from home. Although - a longer rise than you were planning on could only improve the flavor?
For the recipe, go to: