BAGUETTE!

[unbibium]

BAGUETTE TIME!

The book says I gotta lubricate with whole wheat flour instead of corn meal, so I bought a bunch of it, and now I'm equipped to try my hand at whole wheat bread. But first, the baguette.

Thing is, I rolled it in whole wheat flour since it was already on the peel, so I hope that in doing so I didn't work too much of it into the dough.

When complete, this should look like the bread you see sticking out of grocery bags in movies.

And if it turns out OK, I'll bring it to work.

Comments

[sunburn.livejournal.com]

I couldn't told you before you baked, but I got lazy. While it's true you don't need the baguette pans to get baguettes (well, if you want them to have round bottoms, you do), but you really have to make narrow little snakes of the dough, and hence the even consistency of dough and the consistent thickness of the snake are very important to the result.

But. I've never done them successfully, so please ignore me.

Anyway, Baguette pans are a luxury item-- ask for them as a Christmas gift or something.

[kerri9494.livejournal.com]

Remember, if you make whole wheat bread, to use vital wheat gluten. You can get it in the baking aisle at the grocery store.