Chew fingernails, chew paper, chew clocks and timers, and then chew chew chew away to baguette heaven…
I used to live in
These days back in
Of course reading the 19 page recipe was itself a feat. After perusing it twice over, I began just before noon. I mixed my all purpose flour, water, yeast and salt and kneaded the dough manually. Julia gives some very good advice such as heating the bowl used for the rising. The first rise took about 4 hours. Then I deflated it and waited out another 2 hours for the second rise. At this point I felt my dough was no longer at the correct temperature.
I cut up the dough into 3 and formed my baguettes. Then I put it in the canvas for the final rise of 2 hours. I thought I had allowed it to rise enough but I think it could have used another half hour or so.
I slashed the dough and then baked it in the oven atop my pizza stone. I sprayed it with water and spritzed the oven as well to create steam. My bread seemed to be a little splotchy which I think is due to uneven spraying. The slashes were perhaps too shallow as well. But it came out pretty good all the same.
I must admit though that it radiated such a heady perfume that I could not contain my excitement and appetite got the better of me. After a mere half hour, I had a slice, and another, and another…
The texture was perfect with all holes in the crumb and the crackling crust. I wanted to make this recipe again just to perfect the outer appearance but I just did not have the time. But I will definitely make this again! Thank you Julia for a wonderful recipe and thank you to Mary and Sara for a great challenge!