Today we had our fabulous 4 course group meal that was served with slices of French baguettes on the side. These thinly sliced pieces of bread were the perfect compliment to all the dishes that were presented at our meal. As Dr. Pflanze taught us the proper way to eat at the dinner table, we also learned that these breads are meant to be dipped in your sauces at each course, like the yolk in the leek/egg dish or the sauce in the meat dish. This bread is extremely good if you leave it slightly warm topped with some butter. Everyone loves that!! This recipe is a simple bread concoction that is great for any meal.
 |
| Loving the baguette! |
The bread making group (Natalie, Ali, Ashley, and myself) did have an advantage this time. We were all experienced in making the bread because of the experiments completed a few days before. We already knew what was the perfect water to flour ratio and the perfect kneading time. We also got some tips from the video we watched in lecture. All we had to do was multiply the recipe to make 8 baguettes.
First, we had to make the sponge. We added water (300mL lukewarm), flour (100g), and yeast (2 tsp). After this was done, we covered with a towel and let sit for 1.5 hrs.
 |
| Ali Making her Sponge |
 |
| Ashley making her sponge |
Second, we added more flour (300g), salt (1 tsp), and more yeast (3 tsp). This is where the fun started! We kneaded the dough for 10-15 minutes or until it did not stick anymore and let it rise for 1.5 hrs.
 |
| Natalie and Ali kneading their dough |
Third, we shaped the dough into the baguette shape and let rise again for another 40 minutes.
Lastly, we slashed the tops to let air out and cooked them on 430 degrees for twenty minutes.
And Enjoy!
No comments:
Post a Comment