Baguette Take 3: (Dr. Girlfriend Knits)

On of the great things about the King Arthur recipe is that there is dough in the fridge for up to four baguettes. Once the dough has sat overnight (but no longer than 7 days) in the fridge, it only takes about 3 hours to make up a loaf--about 25 minutes for resting and shaping; 90 minutes for rising; 5 minutes to get it ready to go into the oven; 30 minutes baking. I figure that if I have dough in the fridge, on work days, I can get up at 6 am, rest and shape the dough, workout and shower while it is rising, throw it in the oven, finish getting ready for work, pull the finished bread out of the oven, and when Kevin and I get home from work there's fresh bread for dinner!

Wednesday's baguette got a little bit fancy. After I slashed the baguette (with scissors... much easier than a knife), I placed some rosemary sprigs in the slashes and baked as usual. (Not completely as usual, I took a tip from a King Arthur commenter and threw a couple of ice cubes in the oven with the bread to add some extra steam to make the crust even crustier.)

Not only is she beautiful, but she was deliciously scented with rosemary.

And look! A slightly better crumb than Tuesday's baguette. I think that I was gentler in the shaping and so didn't squash away as many air bubbles. This one was also allowed to rise in a non-air conditioned apartment. Tuesday night was baguette and pasta; Wednesday was baguette and salad. I saved away about a third of this baguette for my lunch... baguette pb&j!!

Comments (1)

Cordelia:

Mmmmm....

That is a most excellent looking baguette.

I love the rosemary! (But does it go well with peanut butter & jelly?)

Posted by Cordelia | August 17, 2009 9:49 AM

Posted on August 17, 2009 09:49

Baguette Take 3:

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