Baguette Take 2: (Dr. Girlfriend Knits)

My baguette savior just might be King Arthur. Ok, the cooks at King Arthur's kick-ass kitchen and their blog, Baker's Banter. Since I ordered a ton of doughnut supplies from them, King Arthur has been mailing me catalogs (which I love to flip through multiple times... I spend almost as much time with their catalog as I do with Knit Picks) and emailing me tips and recipes. A link for their Baguettes Redux caught my eye and I decided to have a go at it (in part because it called for AP flour and that was all I had in my kitchen).

I mixed the batter Monday afternoon, allowed it to rise, and then stashed it in the fridge. Tuesday morning, I pulled off about a 15oz hunk and got to it. By got to it, I let the dough rest for 15 minutes.

Hi, I'm dough resting!!

Then I did some folds and rolling to make a baguette shape.

Skinny little baguette.

The dough once again rested. This time for an hour and a half to become pouffy.

Now I'm fat!!

Before heading into the oven, I slashed the baguette with a knife. As you can see my slashes squashed the dough a bit mostly because our knives are not very sharp.

A quick spritz of water and into the oven.

Viola! Behold the baguette!!

Aren't I a beauty?

It was very difficult to wait until dinner time to eat this beautiful baguette. But the wait was worth it!

Not a bad crumb. Not too dense, but still not nice an airy like the King Arthur ones.

The taste was nice and mild (again, some butter was a nice addition on top). It was chewy on the inside and crunchy on the outside. It certainly must have been good since we ate the entire baguette.

Baguette Take 2:

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