Taking it back to the old school…
As in hand written recipes! we are moving out this FRIDAY. We have disconnected our internet and I have returned my library borrowed Bread Bakers Apprentice book. I feel like i have really stepped back in time; baking homemade bread without my laptop by my side.
This will be my last post from this kitchen. I just have to stop making a mess in the kitchen. Not to mention that there really aren’t enoough ingredients left to make anything… Fortunately this was a very simple recipe (ingredient-wise). I made the pate fermentee a couple days ago and have kept it in the fridge. The dough ball had definitely doubled while it was sitting in there. I think it would be interesting to try (though maybe a waste of flour) making french bread without this starter.
My pizza stone broke a week ago so i just baked the loaves on the pan that they proofed on after shaping. One thing i would do differently is spaced the loaves at least 3″ apart when on the pan. The second thing i would have done differently is make BIGGER SCORES in the loaves! Because i had placed the loaves too close together, i had a hard time manuvering my knife around to score them. In the end, they still look okay, but not as dramatic and delicious as they could have.
check out more photos on FLICKR!
8 Comments so far
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Pefectly perfect! Great job.
Comment by Susie 090730 @ 6:10 pmSusie
:O
i love your blog!!! the pics are fantastic.. the way you explain everything´s great!!
i´ll come very often!!!
xooxoxo
Comment by fargopatt 090803 @ 10:51 amI think you did a great job Carolyn. I spaced mine a little too closely as well. Next time I think I’ll bake the loaves separately.
Comment by mags 090804 @ 10:21 pm[...] making this alone, i would have used jarred sauce for times sake. We served the pasta with some French Bread from my most recent BBA Challenge, a salad, and some [...]
Pingback by 090805 – Homemade Ricotta Ravioli « two skinny jenkins 090806 @ 9:20 amI think the look gorgeous! Great job. Enjoy the new place.
Comment by Tammy 090806 @ 1:12 pmGreat looking photos… One thing I learned doing these baguettes a while ago was not to be afraid to cut into the loaves; Just do it quick and deep!
Comment by Curt 090822 @ 7:51 amBigger scores would have looked nice, but I think these are pretty impressive as is! Nice job!
Comment by misterrios 090829 @ 11:18 amI am impressed with your scoring. I have come to appreciate that this is a skill that takes some practice. Love the hand written recipe… so retro!
Comment by saltandserenity 090910 @ 9:33 pm