You can make the dough rise very quickly using warm water and warm ambient temperature but it will lack flavor. This is largely due to the process that is employed. Other factors that define a baguette's appearance and tasteĪs was mentioned above, many French baguettes, while using the same ingredients, differ in appearance and taste. Lately, many bakeries seek efficiencies and switch to using baker's yeast as using natural leavens requires more work. Later it was a mix of natural leaven and baker's yeast, which made the crumb lighter and more open. Up to about a century ago making bread with natural leaven was the rule for bakers in France. What's even more fascinating is how different bakers, using the same ingredients, can make baguettes that differ from each other quite substantially sometimes. It's fascinating how these four simple ingredients produce a beautiful, flavorful, crusty baguette. What French baguettes are made of?Ī traditional French baguette is made of flour, water, yeast and salt. So many factors here that can affect how your baguette will look and taste. Perhaps it's because my bread baking adventure started (many years ago) right after I baked my second loaf of no-knead bread and I lacked the necessary experience. Crusty and beautifully colored on the outside, buttery soft and chewy on the inside, with a tiny bit of butter - it's one of my favorite breakfast foods.īaguettes took me the longest to master. There is nothing like a freshly baked French baguette on a Sunday morning.
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