Lately I've been going through a bread obsession, and have been playing with yeast like it's going out of style. I've always loved homemade and artisan breads, but as part of my fitness program, it's always been something I've enjoyed only on special ocassions. Apparently, I must have decided that February and March were very special, since I've been baking like mad.
This recipe for baguettes is compliments of epicurious, and I must admit that the simplicity of it had me concerned that the flavor would be somewhat lacking. Boy, was I wrong.
The bread came out absolutely wonderful, with only one minor flaw. It was twisted and somewhat contorted since my pan wasn't big enough to accomodate it properly. Common sense would tell you to break the loaf in half and bake it as two individual loaves, but I had my heart set on one loaf only, so I baked it in an upside down "u" configuration.
Exterior blemishes aside, the texture and flavor of this baguette was devine and the crust was spot on. Of course, next time I'll simply bake this off as two individual loaves, and avoid the unnecessary twists and turns.
1 comments:
That bread looks delicious to me! And I love the name of your blog! ; )
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