Share a little about the ingredients and techniques used to create this dish/item.
Flour, salt, yeast and water
What are you most proud of?
I rather like the cuts on the baguette!
What you will need
yeast and water
Q&A with Janice
Looks perfectly scrumptious!
Looks yummy. I just may have to take the Artisan Bread class.
Oh yeah- it's one of my favorite classes so far. These breads are from just the first few lessons. There's a whole lot more. The instructor, Peter Reinhart is an acclaimed author and instructor from Johnson and Wales - a real treat to have access to someone of that calibre.
I am so envious of the 'bloom' on your baguettes. Scoring baguettes correctly for a nice bloom still vexes me after dozens of loaves. Please share any secrets.
Thanks so much! I assure you, the bloom was beginner's luck. I really struggled to try and catch them "on the rise" for cutting. To me, the bread had risen just barely enough to 150% and I felt like a murderer going after the poor things with my nice new lame. But as soon as I made the cuts, they opened right up. So if I have any secret to share at this point, it is to be ruthless and not wait too long. Thanks for the nice comment!
Beautiful color and bloom. Bet it tasted sweet
oh Thank you! Yes I have to admit it really did have a nice flavor, the baguettes in particular, were better than any I have made before.