I have always wanted to make French Baguettes. For me nothing is as delicious as a slice of a baguette, crusty on the outside, soft and flavorful on the inside, slathered with butter or a sumptuous French cheese.
Baking bread was not something we did in our household. With nine brothers and two sisters, you couldn’t make enough bread in a day to feed or keep them happy! So taking on a baguette was kind of like skipping walking in a 5K to run in a 25K marathon without any training. What could go wrong?
My desire to make them only got stronger after a marvelous trip to Paris this spring with my sister. They were served at every meal and oh my, so delightful– sigh…I miss them.
So when I saw the King Arthur Flour Bakealong post on Facebook – I was all in. I just had to get my nerve up so I reminded myself of Julia Child’s quote.
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” So what-the-hell let’s do it!
Here is my how my bakealong challenge #11 from King Arthur Flour went, however, here is the link to the King Arthur Flour Bakealong for the baguettes — you should use their instructions — they are the pros — my pictures are just to prove to you that I did it and you can too!
My BakeAlong Venture Making French Baguettes
King Arthur Flour’s Classic Baguette Recipe
- Make the starter (a.k.a. poolish)
- Mix the following in a medium-sized bowl:
- ½ cup cool water
- 1/16 teaspoon active dry yeast or instant yeast
- 1 cup King Arthur Unbleached All-Purpose Flour*
- Mix the dough
- Mix the following together to make a rough dough:
- 1½ teaspoons active dry yeast or instant yeast
- 1 cup + 2 tablespoons lukewarm water
- all of the starter
- 3½ cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons salt
- See the King Arthur Flour Bakealong at http://blog.kingarthurflour.com/2017/06/01/classic-baguettes-bakealong/ for the best instructions on how to make these wonderful baguettes.