A finished, not quite properly shaped baguette. This recipe is from the Williams-Sonoma "Baking" Book:
The recipe begins with a starter that ferments before you add the bulk of the flour and do any kneading. Starters are great because they extend the rising time and add to the flavor of the finished loaf. This particular starter has a bit of yeast, sugar, flour and warm water:
After adding more flour, kneading and rising, I sliced the dough into three chunks to shape:
Here they are after rising a bit. You can see that I didn't quite manage pretty loaves, here. Baguettes are very difficult to shape properly and I need some practice:
But they were tasty anyway - look out for prettier loaves in the future!
The recipe begins with a starter that ferments before you add the bulk of the flour and do any kneading. Starters are great because they extend the rising time and add to the flavor of the finished loaf. This particular starter has a bit of yeast, sugar, flour and warm water:
After adding more flour, kneading and rising, I sliced the dough into three chunks to shape:
Here they are after rising a bit. You can see that I didn't quite manage pretty loaves, here. Baguettes are very difficult to shape properly and I need some practice:
But they were tasty anyway - look out for prettier loaves in the future!
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