its a recipe from this book called "artisan bread in 5 minutes a day" which is a little contradictory but it makes it easy to bake fresh good tasting bread every day if you don't have hours to do it. the idea is that the recipe makes A LOT of dough (enough for 4-5 loaves, but i always cut the recipe in half) and the dough comes out relatively wet so you can store it in the fridge for up to two weeks. Whenever you want some bread, you just break off some dough and bake it. Let me know if you'd like the recipe.
the thing I read about forming a baguette is to roll it out into a long rectagle and then fold in thirds like you would a letter and then sit it on its fold.
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where did you get the recipe? :)
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yum yum yum i am so hungry now!
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